Herbed Chicken Schnitzel
photo by BarbryT
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 boneless skinless chicken cutlets (6-8 ounces each)
- 1 egg, beaten
- 1 lemon, quartered
- 1 cup breadcrumbs, unflavored
- 1⁄2 cup all-purpose white flour
- 4 tablespoons olive oil
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons milk
- 1 teaspoon salt
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon sage
- ground black pepper
directions
- Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
- Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
- Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
- Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
- In a large skillet, heat the olive oil to frying temperature (medium-high flame).
- Cook 1 filet at a time, about a minute each side or until golden and crispy.
- Season with ground black pepper and sprinkle generously with fresh lemon juice.
- Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.
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Reviews
-
Wow! The BF and I agree that this is the best meal we've made in a while! The instructions for this recipe were so detailed that even novice schnitzel-makers (like us) could have success! We followed the recipe exactly and our schnitzel turned out a lovely golden brown. The breading was crunchy and flavorful and the chicken itself was so moist and tender. Wonderful! We served this with mashed potatoes and green beans. Thank you for sharing this recipe! UPDATE: This recipe made it into my Book #235514 cookbook! We have enjoyed this over and over again!Thanks, Jedley - this is a fabulous recipe!
RECIPE SUBMITTED BY
I'm a freelance translator living in Milan, the best part of which is easy and affordable access to incredible ingredients.
I'm a man of extremes - my food tends to be either clean, simple and unadulterated or a big artery-clogging mess.
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