Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 servings
This is not your typical schnitzel. It is made with chicken instead of veal. A simplified version of the authentic German Wiener Schnitzel that is equally great. Tender, juicy meat with a crunchy coating, these delicious pan-seared German chicken schnitzel is best to serve with a warm potato salad for the perfect weeknight international meal!
INGREDIENTS
1 tbsp canola oil
4 (6 oz.) skinless, boneless thinly sliced chicken breasts
1 large egg, lightly beaten
1/2 c. all-purpose flour
1/8 tsp freshly grated nutmeg
1/4 c. milk
1 c. Panko breadcrumbs
1/2 tsp garlic powder
cooking spray
1/8 tsp cayenne pepper
1/4 tsp kosher salt
2 tbsp finely chopped fresh flat-leaf parsley
How to make Homestyle and pan-seared German chicken schnitzel
Step 1: Prepare the oven. Preheat it to 350 degrees. Using foil, line a rimmed baking sheet and grease with non-stick cooking spray.
Step 2: Sprinkle the chicken cutlets with salt and freshly ground pepper.
Step 3: Grab 3 shallow dishes. Mix half cup flour with 1/8 tsp cayenne and nutmeg in the first dish. Place 1/4 c. milk and 1 lightly beaten egg in the second dish. In the last dish, combine the Panko bread crumbs with parsley, and garlic powder.
Step 4: In the flour mixture, dredge the chicken cutlets, then dip in the milk/egg mixture and coat in the panko mixture. Shake the excess off.
Step 5: In a large nonstick skillet, heat the canola oil over medium-high heat. Swirl the skillet to coat the bottom. To the hot pan, add 2 chicken breast halves and sear for about 2 to 3 minutes or until all sides of the cutlets are nicely browned.
Step 6: On the prepared baking sheet, transfer the chicken cutlets. Cook the rest of the chicken cutlets, adding more oil to the skillet if needed.
Step 7: Once all the cutlets are seared, bake them in the preheated oven for about 15 minutes or until the chicken cutlets are done.
NUTRITION FACTS:
Serving Size: 1 Calories: 272 | Sugar: 2 | Sodium: 379 | Fat: 8 | Saturated Fat: 1 | Unsaturated Fat: 6 | Trans Fat: 0 | Carbohydrates: 33 | Fiber: 2 | Protein: 17 | Cholesterol: 73
Ingredients
- 1 tbsp canola oil
- 4 (6 oz.) skinless, boneless thinly sliced chicken breasts
- 1 large egg, lightly beaten
- 1/2 c. all-purpose flour
- 1/8 tsp freshly grated nutmeg
- 1/4 c. milk
- 1 c. Panko breadcrumbs
- 1/2 tsp garlic powder
- cooking spray
- 1/8 tsp cayenne pepper
- 1/4 tsp kosher salt
- 2 tbsp finely chopped fresh flat-leaf parsley
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using foil, line a rimmed baking sheet and grease with non-stick cooking spray.
Step 2: Sprinkle the chicken cutlets with salt and freshly ground pepper.
Step 3: Grab 3 shallow dishes. Mix half cup flour with 1/8 tsp cayenne and nutmeg in the first dish. Place 1/4 c. milk and 1 lightly beaten egg in the second dish. In the last dish, combine the Panko bread crumbs with parsley, and garlic powder.
Step 4: In the flour mixture, dredge the chicken cutlets, then dip in the milk/egg mixture and coat in the panko mixture. Shake the excess off.
Step 5: In a large nonstick skillet, heat the canola oil over medium-high heat. Swirl the skillet to coat the bottom. To the hot pan, add 2 chicken breast halves and sear for about 2 to 3 minutes or until all sides of the cutlets are nicely browned.
Step 6: On the prepared baking sheet, transfer the chicken cutlets. Cook the rest of the chicken cutlets, adding more oil to the skillet if needed.
Step 7: Once all the cutlets are seared, bake them in the preheated oven for about 15 minutes or until the chicken cutlets are done.
