Best Chicken Schnitzel Recipe – How To Make Chicken Schnitzel

0
26


Mike Garten

Extra-crispy chicken schnitzel smothered in your choice of 3 bright, colorful toppers is an easy weeknight meal that tastes like something from a restaurant. Schnitzel is a traditional Austrian dish and refers to any kind of meat that has been pounded thin, coated with bread crumbs and pan-fried. And that’s exactly what you do here: just coat chicken cutlets first in flour, then egg, then panko, and shallow fry until the exterior is shatteringly crisp and the inside is juicy. Dig in!

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Yields:

4


servings

Total Time:

0

hours

35

mins

4


5-oz boneless skinless chicken breasts

1
tbsp.

fresh lemon juice, plus lemon wedges for serving

1


large egg plus 1 large egg white

Choice of toppings (recipes below)

Lemony Arugula Salad (optional topping)

3
tbsp.

fresh lemon juice

1


scallion, thinly sliced into matchsticks

Shaved Parmesan, for serving

Tomato-Basil Salad (optional topping)

1


small shallot, thinly sliced

1
pt.

mixed-color grape or cherry tomatoes, halved

1/4
c.

small basil leaves

Creamy Dill Cucumbers (optional topping)

1/2
c.

whole-milk Greek yogurt

2
tbsp.

white wine vinegar

3


Persian (mini) cucumbers, thinly sliced on the bias

1/4
c.

fresh dill, chopped

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For the Chicken Schnitzel

  1. Wrap meat mallet or heavy can in plastic wrap. Pound chicken in a sliding motion, from centers outward, until an even 1/4 inch thick. Rub with lemon juice, then season with 1/2 teaspoon each salt and pepper.
  2. Beat egg and egg white in a shallow bowl. Place flour and panko in separate shallow bowls. Working 1 at a time, coat cutlets first in flour, then egg, then panko, pressing gently to help adhere.
  3. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium. In two batches, cook cutlets until golden brown and cooked through, 2 to 3 minutes per side. Repeat with remaining oil, butter and cutlets. Serve with lemons or topped with one of the following recipes. 

For the Lemony Arugula Salad

In a large bowl, whisk together lemon juice, olive oil, honey and 1/4 teaspoon each salt and pepper. Add arugula, pea shoots and scallion; toss to combine. Top with Parmesan. Serve over schnitzel. Makes 4 cups.

For the Tomato-Basil Salad

In a medium bowl, whisk together oil, vinegar and 1/2 teaspoon each salt and pepper; stir in shallot. Add tomatoes and toss to combine; fold in basil. Spoon over schnitzel. Makes 2 cups.

For the Creamy Dill Cucumbers

Whisk together yogurt, vinegar and 1/2 teaspoon each salt and pepper. Add cucumbers and dill and mix to combine. Spoon over schnitzel. Makes 2 cups.

Did you make this recipe? Comment below!

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Source : Goodhousekeeping