Chicken Schnitzel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Five 6-ounce chicken cutlets1 1/2 cups all-purpose flour1/2 cups milk1 1/2 cups breadcrumbs1 teaspoon seasoning salt5 tablespoons coconut oil, for pan-fryingKosher salt and freshly ground black pepper
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 milk, season with pepper and seasoning salt and mix well. In a third shallow bowl, add the breadcrumbs
Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the milk. 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.
Serving Size: Makes 6 servings
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 milk, season with pepper and seasoning salt and mix well. In a third shallow bowl, add the breadcrumbs
Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the milk. 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.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 609.5
- Total Fat: 22.6 g
- Cholesterol: 102.3 mg
- Sodium: 310.7 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 2.5 g
- Protein: 47.0 g
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