More Great Recipes: Brining | Main Dish | Poultry | Stove

Chicken Schnitzel


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

2 quarts plus 2 tablespoons cold water, divided
1/3 cup kosher salt
4 boneless skinless chicken breast halves, tenders removed, about 8 ounces each
12 slices white bread
1 cup all-purpose flour
2 large eggs
2 cups canola or peanut oil
1 tablespoon finely minced parsley, for garnish
1 lemon, sliced into 4 wedges


*Whisk together 2 quarts of water and salt in a large bowl until salt is dissolved


*Place the chicken breast halves in brine and refrigerate for 30 minutes


*Meanwhile, toast bread until golden brown - tear toasted bread into large pieces, transfer to a food processor, and pulse until bread is broken down into medium-fine crumbs


*Transfer breadcrumbs to a large shallow dish.


*Remove chicken from brine and pat dry with paper towels


*Place one chicken breast half in a resealable plastic bag


*Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 1/4-inch in height - Repeat with remaining 3 breasts


*Set wire rack on a sheet pan - Place flour in a large shallow dish - Place eggs in another large shallow dish and beat with remaining 2 tablespoons water until uniform in color


*Coat one chicken cutlet in flour, shaking off any excess


*Transfer chicken cutlet to egg wash and coat evenly, letting any excess run off


*Transfer to bread crumbs and coat evenly, pressing lightly to ensure bread crumbs adhere - Place chicken on a wire rack - Repeat with remaining 3 chicken breast halves


*Heat oil in a 12-inch skillet to 375°F


*Place one chicken cutlet in oil and fry until golden brown on both sides, about 2 minutes per side, flipping as needed if bread crumbs begin to darken too much


*Transfer schnitzel to paper towel-lined plate - Repeat with remaining three chicken breast halves


*Garnish with parsley and serve immediately with lemon wedges


Pairs Well With


Notes

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