Crispychickenschnitzel Recipes

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AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL



Amazingly Tasty and Crispy Chicken Schnitzel image

Tasty and easy to make. Kids love it and you all will want more!

Provided by PaZchut

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 26m

Yield 12

Number Of Ingredients 11

2 large eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 ½ tablespoons soy sauce
1 tablespoon crushed garlic
3 cups bread crumbs, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil for frying
12 boneless chicken breast halves, pounded very thin
1 lemon, cut into wedges

Steps:

  • Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
  • Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
  • Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
  • Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY



Crispy Chicken Schnitzel with Garlic-Onion Gravy image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Four 6-ounce chicken cutlets
2 cups all-purpose flour
2 cups buttermilk
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup olive oil, for pan-frying
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, finely diced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, cold, cut into cubes

Steps:

  • Preheat the oven to 325 degrees F.
  • For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
  • Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
  • Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
  • To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
  • Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
  • Wine paring: Riesling or sparkling wine.

CHICKEN SCHNITZEL



Chicken Schnitzel image

Pounded thin chicken breasts with Cheerios® cereal coating and lemon wedges. Serve with pommes frites (French fries) or hot German potato salad.

Provided by Dale

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h21m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves, trimmed
½ cup all-purpose flour
2 eggs
1 cup crushed toasted oat cereal (such as Cheerios®)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons vegetable oil
2 lemons, quartered

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
  • Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.
  • Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.
  • Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 24.4 g, Cholesterol 162.2 mg, Fat 17 g, Fiber 3.9 g, Protein 31.8 g, SaturatedFat 3.5 g, Sodium 434.6 mg, Sugar 0.7 g

CHICKEN SCHNITZEL



Chicken Schnitzel image

Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 12

2 large eggs
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
Coarse salt and ground pepper
1 cup fresh breadcrumbs (3 slices white bread)
1/2 cup grated Parmesan cheese
4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup canned reduced-sodium chicken broth
1 tablespoon fresh lemon juice

Steps:

  • In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
  • Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.

Nutrition Facts : Calories 506 g, Fat 28 g, Protein 45 g

CHICKEN SCHNITZEL



Chicken Schnitzel image

I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.

Provided by PanNan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice

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.
  • 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.

CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD



Crisp Chicken Schnitzel With Lemony Herb Salad image

This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.

Provided by Melissa Clark

Categories     dinner, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 17

6 anchovy fillets
1 small garlic clove
Kosher salt
freshly ground black pepper
Finely grated zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
7 to 8 tablespoons extra virgin olive oil, to taste
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick
Safflower, peanut or vegetable oil, for frying
2 quarts mixed baby greens
2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
1 scallion, thinly sliced, including greens

Steps:

  • Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
  • Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
  • Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
  • When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
  • Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams

CRISPY CHICKEN SCHNITZEL



Crispy Chicken Schnitzel image

Make and share this Crispy Chicken Schnitzel recipe from Food.com.

Provided by Fluffy

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (2 2/3 ounce) envelope Shake-n-Bake, extra crispy coating mix
1/3 cup parmesan cheese
1/4 cup Miracle Whip
2 tablespoons milk
4 boneless skinless chicken breasts

Steps:

  • Combine shake and bake parmesan cheese in glass pie plate.
  • Mix Miracle Whip and milk in another pie plate.
  • Pound chicken breasts until flat.
  • Dip in dressing mixture then coat with shake and bake mixture.
  • Place on foil lined sheet and bake at 400°F for 15 minutes or until done.

Nutrition Facts : Calories 170.6, Fat 4.1, SaturatedFat 2, Cholesterol 76.8, Sodium 207.7, Carbohydrate 0.7, Sugar 0.1, Protein 30.7

CHICKEN SCHNITZEL RECIPE BY TASTY



Chicken Schnitzel Recipe by Tasty image

Crispy chicken for everyone! Our version of schnitzel is pan-fried to golden brown perfection and finished with a squeeze of lemon and shower of parsley for brightness. Serve alongside your favorite side dishes, sliced atop a salad, or between bread for a crispy chicken sandwich.

Provided by Tasty

Categories     Lunch

Time 26m

Yield 4 servings

Number Of Ingredients 9

1 lb boneless skinless chicken breast
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
¼ cup vegetable oil
lemon wedge, for serving
¼ cup fresh parsley

Steps:

  • On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
  • In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
  • Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
  • Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 563 calories, Carbohydrate 46 grams, Fat 25 grams, Fiber 1 gram, Protein 37 grams, Sugar 1 gram

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2019-01-02 Preheat the oven to 425 degrees F. Lightly spray an 18x13-inch large rimmed sheet pan with nonstick spray. On the prepared pan, toss together the green beans, potatoes, olive oil, garlic, salt and pepper to taste. Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes.
From recipegirl.com


CRISPY CHICKEN SCHNITZEL DINNER - PARADE: ENTERTAINMENT, RECIPES ...
2018-10-03 Bake 20 minutes. Meanwhile, cut each chicken breast in half horizontally to make a total of 4 cutlets. Season with ¼ tsp salt and pepper to tast. Place flour in a …
From parade.com


CRISPY CHICKEN SCHNITZEL MEAL KIT DELIVERY | GOODFOOD
Cook the schnitzel. In a large pan (non-stick if possible), heat a thin layer of oil on medium. Add the breaded chicken* to the pan and cook, 6 to 8 minutes per side (4 to 6 minutes per side if the chicken is flattened, and 2 to 3 minutes per side for chicken fillets), until golden brown and cooked through; season with S&P. Transfer to a plate ...
From makegoodfood.ca


12 MINUTE CHICKEN SCHNITZEL - SPEND WITH PENNIES
2016-06-28 Preheat broiler to high and place the rack 8" from the heat source. Cut chicken in half horizontally. Pound to ⅓" even thickness. Place chicken on a tray. Spread with mayonnaise then mustard, sprinkle with salt and pepper. Sprinkle with panko bread crumbs, press to …
From spendwithpennies.com


CRISPY CHICKEN SCHNITZEL WITH CARROT SALAD - TASTETORONTO
Step 4. Prepare to fry, heat a shallow pot on medium-high heat. Add the vegetable oil to the pan and begin frying the chicken schnitzels, two pieces at a time. Fry for approximately 2-3 minutes on each side or until golden brown and cooked through. Remove from the oil once cooked and onto a tray, immediately sprinkle with some of the flaky sea ...
From tastetoronto.com


CRISPY OVEN BAKED CHICKEN SCHNITZEL - SPRINKLES AND SPROUTS
2019-04-26 Remove from the oven and increase the oven temperature to 430ºF/220ºC. Break an egg into a shallow bowl and lightly whisk to mix the white and yolk. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste. Place the chicken smooth side up on a sheet of baking paper or gladwrap/clingfilm.
From sprinklesandsprouts.com


EASY GERMAN CHICKEN SCHNITZEL (HüHNERSCHNITZEL) - CHEERFUL COOK
2020-03-03 Blend breadcrumbs into a small food processor until they are very fine and pour them into the third shallow bowl. Preparing the Chicken. Cover the chicken seasoned chicken cutlets with flour. Dip each piece of chicken into the egg mixture. Transfer the egg-washed cutlets into the third bowl and coat with the breadcrumbs. Cooking The Chicken. Heat the oil in a …
From cheerfulcook.com


PANKO CHICKEN SCHNITZEL - CRISPY AND JUICY | CASUALLY PECKISH
2020-10-22 Preheat the oil on medium-high heat. (note 1) Set up a coating station - 1 shallow bowl (or deep plate) for the eggs, 1 for the panko and 1 for the flour. Using a pair of tongs, coat a slice of chicken breast with flour. Shake off excess flour then dip and coat with whisked eggs. Finally, coat with panko breadcrumbs.
From casuallypeckish.com


CRISPY CHICKEN SCHNITZEL - SAVOUR CALGARY
2021-08-11 Crack the eggs into another shallow dish and beat them with a fork, and put the breadcrumbs and Parmesan in a third. Set a large, heavy skillet over medium-high heat and add a generous drizzle of oil. Dip each chicken thigh into the flour to coat, then into the beaten egg, and the breadcrumb mixture. Cook in the skillet for a few minutes per ...
From savourcalgary.ca


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