CHICKEN SCHNITZEL
I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
Provided by PanNan
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
- In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
- Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
- For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
- Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
- Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
- Wipe the skillet clean with paper towels.
- Heat butter until melted and add wine.
- Heat 30 seconds and stir in broth and lemon juice.
- Season with salt and pepper.
- Simmer 2 minutes.
- Pour broth mixture over cutlets and serve.
- Garnish with parsley and lemon slices.
CHICKEN SCHNITZEL
Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
- Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.
Nutrition Facts : Calories 506 g, Fat 28 g, Protein 45 g
MAUREEN'S CHICKEN SCHNITZEL-LITE
Easier and a lighter version of traditional Schnitzel. Credited to Maureen Clancy in Cooking Light magazine.
Provided by Caroline Cooks
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Place chicken breasts between 2 sheets of heavy plastic wrap and pound to 1/2" thickness.
- Salt and pepper to taste.
- Place flour in shallow dish.
- Combine egg and mustard in another shallow dish.
- Combine breadcrumbs, cheese, parsley, chives and garlic in another shallow dish and mix to blend.
- Dredge each chicken breast in flour; then in egg mixture; then in breadcrumb mixture to coat evenly.
- Heat olive oil in heavy ovenproof skillet over MED-HI heat.
- Saute chicken on one side until browned about 2 1/2 minutes.
- Remove from heat; and turn chicken to place unbrowned side down in skillet.
- Place in oven and bake for 10 minutes or until chicken is done and browned on underside.
- Serve with lemon wedges.
EASY CHICKEN SCHNITZEL
Great recipe from Cooking Light, August 2005 The mustard egg dip helps keep the chicken moist. I use the thin sliced chicken and longer time grilling in the pan so I don't have to cook in the oven.
Provided by Princess Lisa
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
- Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 325.1, Fat 10.7, SaturatedFat 2.4, Cholesterol 157.4, Sodium 579.8, Carbohydrate 13.5, Fiber 1, Sugar 1, Protein 41.2
CHICKEN SCHNITZEL
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.
- Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
- Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
- In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.
CHICKEN SCHNITZEL
Provided by Molly Yeh
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
- Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
- Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
- Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.
CHICKEN SCHNITZEL WITH MUSHROOM SAUCE
Steps:
- Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
- Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
- In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.
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- Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don't tear the meat, until it's about 1/4" in thickness. Repeat with the rest of chicken breasts.
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- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
- Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
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