My Schnitzel Recipe Or Fried Chicken Tenders Recipes

CRISPY CHICKEN SCHNITZEL RECIPE

Steps:

• Pour 1 ½ inches of oil into a large heavy pot or high-sided skillet. Heat the oil over medium-high heat to 360 degrees F.
• Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.
• Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.
• Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.
• Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
• Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.

MY SCHNITZEL RECIPE, (OR FRIED CHICKEN TENDERS)

Steps:

• Rinse chicken breast in cold water.
• Pound to 1/4" thickness with flat side of meat tenderizer.
• Slice chicken into strips or nuggets.
• In a medium sized, flat bottomed dish, combine matzo meal, garlic salt and pepper. Mix well.
• In a separate flat bottomed dish, beat three eggs.
• Heat oil in a deep fryer or skillet until the surface shimmers, about medium high.
• Dip chicken strips one at a time into eggs, then dip the egg soaked strip into the matzo meal mixture to coat.
• DIP THE STRIP A SECOND TIME into the eggs and once again into the matzo meal to coat.
• Put the strips carefully into the hot oil and fry until golden brown, about 6-8 minutes. If using a skillet turn strips half way through.
• Drain on paper towels.

CHICKEN SCHNITZEL

Steps:

• Prepare the breading station: Set 4 large, shallow bowls or quarter sheet trays side by side in a row. Add flour in the leftmost bowl. Add the eggs and mustard into the second bowl. Whisk with a fork until combined well. Add the breadcrumbs into the third bowl. Leave the last one empty. You'll place your breaded chicken on it.

PAN-FRIED CHICKEN SCHNITZEL-STYLE

Steps:

• Whisk eggs and mix with milk.
• Mix the chopped herbs with the bread crumbs.
• Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
• Season with salt and fresh cracked black pepper.
• Lightly coat each piece with all purpose flour.
• Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
• Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
• Serve with a wedges of fresh lemon.