Easy Chicken Schnitzel Recipes
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.
Recipe From food.com
Provided by Princess Lisa
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
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Ratings 277
Calories 383 per serving
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
- Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
- Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
- Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
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Jul 17, 2012 Transfer chicken to prepared baking sheet. Step 2 Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan …
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Jul 17, 2012 Transfer chicken to prepared baking sheet. Step 2 Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan …
4/5 (408)
Estimated Reading Time 3 mins
Servings 4
- Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow bowl or baking dish. Place 1 cup panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
- Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
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Ingredients Deselect All Flavorless oil, for deep-frying 1 cup all-purpose flour 2 large eggs, lightly beaten with 2 tablespoons water 3 cups panko …
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Ingredients Deselect All Flavorless oil, for deep-frying 1 cup all-purpose flour 2 large eggs, lightly beaten with 2 tablespoons water 3 cups panko …
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Mar 6, 2022 Set aside. Prep the dredge. In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the …
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