Chicken Schnitzel
by Stella Zedman
Average User Rating:
Tender breaded chicken cutlets, seasoned to perfection and served with lemon wedges, are enjoyed by everyone. They make a delicious dinner paired with herbed mashed potatoes, mixed greens and glazed carrots.
Ingredients
- 1-1/2 lbs. (750 g) skinless, boneless chicken breasts (about 4 medium)
- 1/2 cup (125 mL) all-purpose flour
- 1/2 tsp. (2 mL) salt
- 1/4 tsp. (1 mL) black pepper
- 1 cup (250 mL) dry bread crumbs
- 1 tsp. (5 mL) crumbled dried oregano
- 1 tsp. (5 mL) paprika
- 2 eggs, beaten
- vegetable oil for frying
- lemon wedges for serving
Cooking Instructions
- First, you'll have to flatten the chicken breasts so that they're evenly thin (and will cook quickly). On a cutting board or countertop, place a layer of waxed paper. Lay one chicken breast on the paper and cover with a second layer of waxed paper. Using a meat mallet, the side of a cleaver, a rolling pin or even just a regular (clean) hammer, pound the meat between the two layers of waxed paper until it is an even 1/4-inch (0.5-cm) thickness. You'll have to turn the breast over several times, pounding both sides until they're just right. Take care not to shred the chicken breasts as you hammer them. The chicken breasts will spread out to at least 2 or 3 times their size as they flatten. Replace the waxed paper and repeat until all the chicken is flattened.
- In a pie plate or wide baking dish, combine the flour, salt and pepper. In another pie plate or baking dish, combine the bread crumbs, oregano and paprika.
- Place the beaten eggs in a third dish.
- Peel the paper off the chicken breasts. Dredge a piece in flour, then dip in the egg and finally dump into the bread crumbs, making sure it is completely coated. Set aside on a large platter (don't overlap the pieces) and repeat with remaining chicken.
- Pour enough vegetable oil into a large skillet to make a layer 1/4 inch (0.5 cm) deep. Place over medium heat until a pinch of breading sizzles immediately when you drop it in the pan. Place one chicken schnitzel into the hot oil and cook for about 2 minutes per side, turning once. Both sides should be golden brown and crisp, and the chicken should be cooked through (but not dry). Keep warm in a 250 degree F (120 degree C) oven while you cook the remaining chicken.
- Serve immediately with lemon wedges to squeeze over each serving.
Servings: 4
How kids can help
Pound the chicken breasts between waxed paper.
Help dredge in flour, egg and bread crumbs.
Try it With:
Asparagus with Hazelnuts and Parmesan
Related Recipes:
Baked Chicken and Spaghetti
Mexican Chicken
Greek Chicken Pasta
Related Recipes & Articles:
Best Chicken Breast Recipes
Chicken Casseroles
Chicken Pizza Recipes
Chicken Stir-Fry Ideas
