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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 415.5
  • Total Fat: 13.2 g
  • Cholesterol: 174.7 mg
  • Sodium: 404.8 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 36.6 g

View full nutritional breakdown of Chicken Schnitzel calories by ingredient
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Chicken Schnitzel

Submitted by: BECKYS42
Chicken Schnitzel

Introduction

Thinly pounded Breaded Chicken Thinly pounded Breaded Chicken
Number of Servings: 4

Ingredients

    Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
    Egg, fresh, 2 large (remove)
    *Flour, white, .25 cup (remove)
    Bread crumbs, dry, grated, plain, 1.5 cup (remove)
    *Extra Virgin Olive Oil, 2 tbsp (remove)

Directions

Slice Breast in half and pound till they are between an 1/8th and 1/4th an inch thick. Coat with flour, and then dip in eggs that have mixed with a little water to thin it out. Then coat in Bread Crumbs.

Heat Frying pan with oil, and then fry flipping once. (5-6 minutes total)

Number of Servings: 4

Recipe submitted by SparkPeople user CHI-GIRLY.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    It's great! Just recently tried it. After living here for 20+ years and still missing my Schnitzels it only now occurred to me to use chicken since Pork is not the right cut for it here in the US. - 7/8/11

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  • Very Good
    1 of 1 people found this review helpful
    This is one of our favorite recipes. I add some dijon mustard with the eggs to give it a little extra something and then serve it with lemon wedges. I just found that if you refrigerate at least an hour but possible over night before cooking its even better! Use Progresso Herb Panko. To Die For!
    - 1/18/10

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  • This was so good . Will make again soon. - 3/14/12

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  • This was delicious! I served it with sour kraut, mashed potatoes, steamed veggies, and a light cream sauce. My family couldn't get enough. We will definitely be adding this to our favorites. - 10/12/11

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  • I have had this b4 with some fresh chopped tom and onion on them with some par cheese - 7/3/09

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