Jills Kosher Chicken Schnitzel Food
JILL'S KOSHER CHICKEN SCHNITZEL
Can be eaten cold so this is ideal for Shabbos lunch. Leftovers can be used on salads or for sandwiches. Need to be attentive to stove for 30 minutes.
Provided by Atara Kennedy
Categories Pan Fried Chicken Breasts
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness.
- Whisk egg and water together in a bowl.
- Mix panko bread crumbs, lemon pepper, and dill weed together on a flat dish.
- Dip chicken pieces in egg mixture. Dredge in panko mixture until coated.
- Coat a large skillet with cooking spray; preheat over medium-high heat. Cook chicken pieces in batches until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle lemon juice over each piece of chicken.
Nutrition Facts : Calories 230 calories, Carbohydrate 19.4 g, Cholesterol 115.7 mg, Fat 5.8 g, Protein 29.9 g, SaturatedFat 1.6 g, Sodium 267.8 mg, Sugar 0.1 g
CHICKEN SCHNITZEL RECIPE BY TASTY
Crispy chicken for everyone! Our version of schnitzel is pan-fried to golden brown perfection and finished with a squeeze of lemon and shower of parsley for brightness. Serve alongside your favorite side dishes, sliced atop a salad, or between bread for a crispy chicken sandwich.
Provided by Tasty
Categories Lunch
Time 26m
Yield 4 servings
Number Of Ingredients 9
Steps:
- On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
- Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
- Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 563 calories, Carbohydrate 46 grams, Fat 25 grams, Fiber 1 gram, Protein 37 grams, Sugar 1 gram
CRISPY CHICKEN SCHNITZEL
Make and share this Crispy Chicken Schnitzel recipe from Food.com.
Provided by Fluffy
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine shake and bake parmesan cheese in glass pie plate.
- Mix Miracle Whip and milk in another pie plate.
- Pound chicken breasts until flat.
- Dip in dressing mixture then coat with shake and bake mixture.
- Place on foil lined sheet and bake at 400°F for 15 minutes or until done.
Nutrition Facts : Calories 170.6, Fat 4.1, SaturatedFat 2, Cholesterol 76.8, Sodium 207.7, Carbohydrate 0.7, Sugar 0.1, Protein 30.7
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Halve chicken breasts by cutting horizontally through the piece to make slices each approximately 1/3- 1/4-inch thick. If you prefer thinner schnitzel, each halve may be pounded. In shallow pie dish, mix flour, salt and pepper. In second shallow dish, beat eggs lightly. In third shallow dish, place breadcrumbs.
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