GRANNY'S GERMAN SCHNITZEL RECIPE
Granny's German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.
Provided by Rachel Farnsworth
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
- Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
- Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
- Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
- Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
- Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
- Serve hot with lemon slices.
Nutrition Facts : Calories 621 kcal, Carbohydrate 43 g, Protein 52 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 260 mg, Sodium 1003 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HäNCHEN-SCHNITZEL (CHICKEN SCHNITZEL)
Chicken Schnitzel is an impressive, yet easy dinner recipe that the whole family will love. Pair your schnitzel with some German Riesling and traditional German sides for a fun German themed dinner!
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 40m
Number Of Ingredients 8
Steps:
- Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to 1/8 inch thick. Set the cutlets aside.
- Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don't burn, then you know your oil is ready.)
- While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
- Dip each pounded chicken cutlet in flour, covering it completely.
- Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
- Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
- Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
- Repeat with another cutlets.
- After frying 2 cutlets, add the remaining 2 Tbsp of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
- To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.
HOMESTYLE AND PAN-SEARED GERMAN CHICKEN SCHNITZEL
While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution. And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart.
Provided by Stephanie Wilson
Categories Main Dish
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees and line a rimmed baking sheet with foil. Spray with non-stick cooking spray.
- Season the chicken cutlets with salt and freshly ground pepper.
- First dish: 1/2 cup flour with 1/8 teaspoons cayenne and nutmeg. Second dish: 1/4 cup milk and 1 egg, lightly beaten. Third dish: combined Panko crumbs, parsley, and garlic powder
- Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in panko mixture, shaking off excess.
- Heat a large nonstick skillet (I used a 12-inch cast-iron skillet) over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breast cutlets, adding more oil if necessary.
- Bake chicken in a 350-degree oven and allow to cook for another 15 minutes or until chicken is done.
Nutrition Facts : ServingSize 1, Calories 272 calories, Sugar 2, Sodium 379, Fat 8, SaturatedFat 1, UnsaturatedFat 6, Carbohydrate 33, Fiber 2, Protein 17, Cholesterol 73
MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
- In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
- Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
- Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
- Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
- Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.
BREADED BREAST OF CHICKEN (CHICKEN CUTLETS)
Very simple chicken recipe, but one my family is quite fond of. They love when there are leftovers, so they can make sandwiches!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pound chicken to flatten.
- Sprinkle salt and pepper on each.
- Dip into beaten eggs and then coat with bread crumbs.
- In a large skillet, heat oil over medium heat.
- Saute garlic until golden and then discard.
- Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
- Cooking time will vary depending on how thick your chicken is.
Nutrition Facts : Calories 396.7, Fat 18.2, SaturatedFat 4.1, Cholesterol 175.3, Sodium 302.9, Carbohydrate 19.9, Fiber 1.2, Sugar 1.8, Protein 36
PAN-FRIED CHICKEN SCHNITZEL-STYLE
This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.
Provided by Annacia
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk eggs and mix with milk.
- Mix the chopped herbs with the bread crumbs.
- Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
- Season with salt and fresh cracked black pepper.
- Lightly coat each piece with all purpose flour.
- Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
- Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
- Serve with a wedges of fresh lemon.
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