Tuesday, January 5, 2010

Chicken Schnitzel

The word "schnitzel" refers to a thin cutlet of meat without bones that is breaded and fried. Traditionally a German and Austrian dish, many other countries have used the same concept with all different cuts of meat from veal, pork, beef and chicken. We love German food in our house so made up my own version of this tasty chicken treat.


2 boneless, skinless chicken breasts
1/4 cup flour
1/2 cup bread crumbs
1/4 tsp seasoning salt
1/4 tsp garlic powder
1/8 tsp paprika
1/4 tsp salt
1/8 tsp pepper
1 egg
2-3 Tbsp oil


In one flat bowl, add the flour. In a second bowl, beat the egg in. In a third bowl, mix together the breadcrumbs, seasoning salt, garlic powder, paprika, salt and pepper. Set bowls aside.

Slice chicken breasts in half through their thickness to create 4 chicken cutlets.

Place each cutlet between two pieces of cling wrap and beat flat with a rolling pin or meat hammer until about 1/4" thick.

Dip a cutlet into the flour bowl and coat it well.

Next dip the cutlet in the egg, coating it well.

Finally dip the cutlet in the bread crumb mixture and coat it well.

Heat up oil in heavy frying pan. Fry cutlets over medium high heat in oil for about 2-3 minutes on each side until done.

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