Chicken Schnitzel

Chicken Schnitzel takes roughly 1 hour from beginning to end. This dairy free recipe serves 4 and costs $2.5 per serving. This main course has 586 calories, 38g of protein, and 19g of fat per serving. 39 people have made this recipe and would make it again. If you have eggs, skinless boneless chicken breast halves, lemon, and a few other ingredients on hand, you can make it. This recipe is typical of European cuisine. It is brought to you by Serious Eats. With a spoonacular score of 82%, this dish is amazing. Similar recipes include Chicken Schnitzel, Chicken Schnitzel, and Chicken Schnitzel.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Whisk together 2 quarts of water and salt in a large bowl until salt is dissolved. Place the chicken breast halves in brine and refrigerate for 30 minutes. 2 Meanwhile, toast bread until golden brown. Tear toasted bread into large pieces, transfer to a food processor, and pulse until bread is broken down into medium-fine crumbs. Transfer breadcrumbs to a large shallow dish. 3 Remove chicken from brine and pat dry with paper towels. Place one chicken breast half in a resealable plastic bag. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 1/4-inch in height. Repeat with remaining 3 breasts. 4 Set wire rack on a sheet pan. Place flour in a large shallow dish. Place eggs in another large shallow dish and beat with remaining 2 tablespoons water until uniform in color. Coat one chicken cutlet in flour, shaking off any excess. Transfer chicken cutlet to egg wash and coat evenly, letting any excess run off. Transfer to bread crumbs and coat evenly, pressing lightly to ensure bread crumbs adhere. Place chicken on a wire rack. Repeat with remaining 3 chicken breast halves. 5 Heat oil in a 12-inch skillet to 375°F. Place one chicken cutlet in oil and fry until golden brown on both sides, about 2 minutes per side, flipping as needed if bread crumbs begin to darken too much. Transfer schnitzel to paper towel-lined plate. Repeat with remaining three chicken breast halves. Garnish with parsley and serve immediately with lemon wedges.

 

Step by step:

1. Whisk together 2 quarts of water and salt in a large bowl until salt is dissolved.

2. Place the chicken breast halves in brine and refrigerate for 30 minutes.

3. Meanwhile, toast bread until golden brown. Tear toasted bread into large pieces, transfer to a food processor, and pulse until bread is broken down into medium-fine crumbs.

4. Transfer breadcrumbs to a large shallow dish.

5. Remove chicken from brine and pat dry with paper towels.

6. Place one chicken breast half in a resealable plastic bag. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 1/4-inch in height. Repeat with remaining 3 breasts.

7. Set wire rack on a sheet pan.

8. Place flour in a large shallow dish.

9. Place eggs in another large shallow dish and beat with remaining 2 tablespoons water until uniform in color. Coat one chicken cutlet in flour, shaking off any excess.

10. Transfer chicken cutlet to egg wash and coat evenly, letting any excess run off.

11. Transfer to bread crumbs and coat evenly, pressing lightly to ensure bread crumbs adhere.

12. Place chicken on a wire rack. Repeat with remaining 3 chicken breast halves.

13. Heat oil in a 12-inch skillet to 375°F.

14. Place one chicken cutlet in oil and fry until golden brown on both sides, about 2 minutes per side, flipping as needed if bread crumbs begin to darken too much.

15. Transfer schnitzel to paper towel-lined plate. Repeat with remaining three chicken breast halves.

16. Garnish with parsley and serve immediately with lemon wedges.

Nutrition Information:

covered percent of daily need

 

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