Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken schnitzel. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Schnitzel is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken Schnitzel is something which I have loved my entire life.
Get Chicken Schnitzel Recipe from Food Network. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken schnitzel using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken Schnitzel:
- Make ready 6 small chicken cutlets, pounded flat
- Prepare 4 Tbsp. olive oil
- Prepare 2 Tbsp. flour
- Make ready 2 eggs
- Take 1 Tbsp. milk
- Prepare 1/2 cup bread crumbs
- Get 1/4 cup grated parmesan cheese
- Prepare to taste salt and pepper
Schnitzel is an Austrian dish made with meat (beef, chicken or pork) pounded thin, coated in flour, egg and breadcrumbs then fried until golden and crisp. Weiner Schnitzel is schnitzel made with veal. Prepare the chicken: Slice large skinless, boneless chicken breasts in half horizontally to create thin cutlets. Get the Recipe > Chicken Schnitzel Loosely defined, schnitzel is a piece of meat that's been pounded thin, breaded, and fried—but frankly, that undersells it.
Steps to make Chicken Schnitzel:
- Preheat oven to 400 degrees. Heat up oil in large skillet.
- In 3 small bowls combine the following: Bowl 1) flour and salt & pepper. Bowl 2) egg and milk. Bowl 3) bread crumbs and parmesan cheese.
- Stir each bowl together until well blended.
- Place chicken on paper towels to remove any excess liquid or juices.
- One by one dip each piece of chicken in flour mixture, followed by egg mixture and then lastly the bread mixture. Place three at a time into your skillet.
- Cook on each side about 1 minute until both sides are browned. Remove to a paper towel lined plate to drain off extra oil; repeat with remaining three chicken cutlets.
- Place in oven for 15 minutes or until chicken is thoroughly cooked; juices run clear.
- Serve with lemon slices to squeeze on top of chicken and horseradish if desired.
- Enjoy! (I served with my Vegetable Ribbon Noodles).
This Austrian classic is more delicate than thicker, crunchier Japanese tonkatsu and more distinct than workaday Italian breaded cutlets such as Milanese and scaloppine. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt. After the chicken is brined, it's time to get it into the right shape. To make chicken schnitzel you make it the same way you would make a veal schnitzel or pork schnitzel. You then bread the chicken by first dredging it through flour, then egg wash and finally breadcrumbs.
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