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:

2 large eggs

1 cup all-purpose flour

1/3 cup kosher salt

1 lemon, sliced into 4 wedges

1 tablespoon finely minced parsley, for garnish

2 cups canola or peanut oil

4 boneless skinless chicken breast halves, tenders removed, about 8 ounces each

2 quarts plus 2 tablespoons cold water, divided

12 slices white bread

Equipment:

whisk

bowl

food processor

paper towels

meat tenderizer

ziploc bags

rolling pin

frying pan

wire rack

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:

Quickview
580k Calories
37g Protein
18g Total Fat
63g Carbs
23% Health Score
Limit These
Calories
580k
29%

Fat
18g
29%

  Saturated Fat
3g
24%

Carbohydrates
63g
21%

  Sugar
4g
5%

Cholesterol
165mg
55%

Sodium
9991mg
434%

Get Enough Of These
Protein
37g
75%

Selenium
71µg
102%

Vitamin B3
17mg
86%

Vitamin B6
0.99mg
50%

Vitamin B1
0.74mg
49%

Folate
161µg
40%

Phosphorus
402mg
40%

Manganese
0.72mg
36%

Vitamin B2
0.57mg
34%

Iron
5mg
29%

Vitamin B5
2mg
26%

Calcium
247mg
25%

Vitamin C
17mg
21%

Potassium
617mg
18%

Magnesium
65mg
16%

Vitamin K
17µg
16%

Vitamin E
2mg
16%

Fiber
3g
15%

Copper
0.28mg
14%

Zinc
1mg
13%

Vitamin B12
0.45µg
7%

Vitamin A
259IU
5%

Vitamin D
0.61µg
4%

covered percent of daily need
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Related Videos:

Chicken Schnitzel - Cooked by Julie - Episode 128

 

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