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Chicken Schnitzel

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Chicken Schnitzel

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Ingredients

  • Ingredients
  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 2/3 cup flour
  • 1 cup plain panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 2 eggs
  • 1 tablespoon milk
  • 1/2 teaspoon coarse salt, divided
  • 1/2 teaspoon garlic powder
  • 6 tablespoons olive oil, divided
  • 4 teaspoons fresh lemon juice
  • Fresh ground black pepper
  • 3 cups arugula
  • 1/2 small red onion, thinly sliced

Details

Preparation

Step 1

1. Preheat oven to 200F.
2. Cut each chicken breast in half lengthwise, cutting to, but not through, other side. Open up like a book. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.
3. Place flour in a dish. Combine panko and Parmesan and place in a second dish. Beat eggs with milk and place in a third dish. Sprinkle 1/4 teaspoon salt and garlic powder on chicken. Dredge chicken in flour, shacking off access, dip in egg wash, then dredge in panko mixture, pat lightly. Transfer to a wire rack 15 minutes to set.
4. Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to a oven-proof plate and keep warm in the oven. Add 2 remaining tablespoons oil(or more as needed) and cook remaining 2 cutlets.
5. Whisk remaining 1 tablespoon oil with lemon juice in a medium bowl. Add remaining 1/4 teaspoon salt, pepper and sugar. Add arugula and onion, and toss. Arrange chicken on serving plates, and top with salad.
Serves 4

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