Ready in 45 minutes
A Flavorful Germanic Meal
"I made this dish last week, and it was most tasty.
To get the coating to adhere to the cutlets, after breading place them in the fridge uncovered for at least 15 minute"
In shallow pie pan or dish, mix together flour, salt and pepper. In second shallow dish or pan, beat eggs lightly. In third shallow dish or pan, place breadcrumbs.
One at a time, dip each chicken breast half first into the flour mixture, coating thoroughly and dusting off excess. Dip chicken breast next in egg, covering completely. Finally, coat chicken with bread crumbs. Place each breaded chicken breast half on plate or on small sheet pan.
In large, non-stick skillet, place vegetable oil and butter. Warm over medium heat. Place chicken in skillet, cooking while turning, browning very well on both sides, about two minutes per side. Transfer chicken to paper-towel-lined plate or sheet pan.
Serve with lemon wedges.
Republished with permission, National Chicken Council
Imeraldgurl 1y agoI made this dish last week, and it was most tasty. To get the coating to adhere to the cutlets, after breading place them in the fridge uncovered for at least 15 minutes
Corwin26 2y ago
melissadingle999 2y agoAbsolutely the most amazing schnitzel I've ever had. Great flavor and very moist.
clga 2y ago
admonsta 2y ago
Blunt1969 3y agoExcellent flavor
Cheekygirl1984 3y agoQuite good. Second lot of chicken burnt a bit though
Tikawamoto 3y ago
CookingWithStef 4y agoSimple! I recommend double dipping the egg and crumb phases though...
Firebyrd 4y agoClassic, charming, and authentic, Good choice for dinner last night, indeed.