Hähnchen Schnitzel German Pan Fried Breaded Chicken Cutlets Recipe 435 Recipes

HOMESTYLE AND PAN-SEARED GERMAN CHICKEN SCHNITZEL

Steps:

• Preheat oven to 350-degrees and line a rimmed baking sheet with foil. Spray with non-stick cooking spray.
• Season the chicken cutlets with salt and freshly ground pepper.
• First dish: 1/2 cup flour with 1/8 teaspoons cayenne and nutmeg. Second dish: 1/4 cup milk and 1 egg, lightly beaten. Third dish: combined Panko crumbs, parsley, and garlic powder
• Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in panko mixture, shaking off excess.
• Heat a large nonstick skillet (I used a 12-inch cast-iron skillet) over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breast cutlets, adding more oil if necessary.
• Bake chicken in a 350-degree oven and allow to cook for another 15 minutes or until chicken is done.

HäHNCHEN SCHNITZEL (GERMAN PAN FRIED BREADED CHICKEN CUTLETS) RECIPE - (4.3/5)

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese. Place chicken cutlets between two sheets of waxed paper and beat as thinly as possible with a meat mallet. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce. Wipe the skillet clean with paper towels. Heat butter until melted and add wine. Heat 30 seconds and stir in broth and lemon juice. Season with salt and pepper. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.