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Chicken Schnitzel
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Chicken Schnitzel
About This Recipe
| Yield: | serves 4 |
| Active time: | 15 minutes |
| Total time: | 15 minutes |
| Special equipment: | meat pounder, wax paper or plastic wrap |
Ingredients
- One pound skinless boneless chicken breasts
- 2 cups all purpose flour
- 2 eggs, lightly beaten
- 2 cups very fine, fresh breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
Procedures
-
1
Lay a chicken breast between 2 sheets of wax paper. Use meat pounder to pound breast to 1/4 inch thickness. Repeat with remaining chicken breasts.
-
2
Place flour in a shallow bowl. Place breadcrumbs, salt, and pepper in a shallow bowl and lightly toss to blend. Place eggs in a shallow bowl.
-
3
Dredge each chicken breast in flour, coating completely in a light layer. Dip breast in egg mixture, shaking off excess. Dip breast in breadcrumbs, making sure it is evenly coated. Repeat flour, egg, and breadcrumbs with remaining chicken breasts.
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4
Heat butter and oil in a large sauté pan over medium high heat. Cook cutlets until coating is crisp and golden brown, about 2-3 minutes per side.
