Herbed Chicken Schnitzel
2015-02-19 05:23:44
Serves 4
A crunchy on the outside, tender on the inside, all around tasty schnitzel!
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Nutrition Facts
Serving Size
212g
Servings
4
Amount Per Serving
Calories 531
Calories from Fat 195
% Daily Value *
Total Fat 22g
34%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 205mg
68%
Sodium 441mg
18%
Total Carbohydrates 44g
15%
Dietary Fiber 3g
13%
Sugars 3g
Protein 38g
Vitamin A
13%
Vitamin C
21%
Calcium
14%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 whole chicken breasts, halved and pounded into schnitzels (ideally 1/8in thick - up to a 1/4in is fine)
- Salt and Pepper
For The Breading
- 1/2 cup of flour
- 2 eggs
- 2 tbsp cream
- 1-1/2 cup of bread crumbs
- 1.5 tsp of dried basil
- 1.5 tsp of dried cilantro
- 1.5 tsp of mint
For Cooking and Serving
- Oil for frying
- 4 tbsp of butter divided in to 4 separate tablespoons.
- 1 lemon
Instructions
- Preheat the oven to 200F.
- If your butcher did not pound the chicken into schnitzels, butterfly the chicken breast halves. Place a butterflied half chicken breast between 2 pieces of parchment paper and flatten them with a meat mallet being careful not to rip any holes in the meat.
- Season the schnitzels with salt and pepper.
- Spread the flour on a plate or pan about the same size as the schnitzel.
- Break the eggs into a similar plate, add the cream and beat with a fork.
- On a third plate or pan, mix the bread crumbs and herbs.
- Dredge the schnitzels in the flour. Shake of any excess.
- Dip the schnitzels in the egg mixture allowing the excess to drip off. A thin egg film is ideal.
- Dredge the schnitzels in the bread crumbs making sure the schnitzel is full coated. Press the bread crumbs into the schnitzel.
- Using the back of a knife, scorch the schnitzel in a criss cross pattern pushing the back of the knife firmly into the schnitzel.
- In a large pot or deep sauté pan large enough to hold the flat schnitzel, heat about 1-1.5 inches of oil slowly until it reaches 350F (use an instant read or oil thermometer to measure). The pan or pot should be deep to ensure that there is no overflow of hot oil!!! Do your best to keep the temperature constant. This may take some practice.
- The schnitzels should be cooked individually. Carefully place a schnitzel into the hot oil and cook until golden brown flipping with tongs once to make sure both sides are golden. Just before the schnitzel is done add a tbsp of butter to the oil and let it melt around the schnitzel.
- Drain the schnitzel on paper towel and place them in the oven to keep warm.
- Slice the lemon into wedges.
- Serve each schnitzel warm with a wedge of lemon.
Notes
- Choose herbs that you like - herbs de provence, italian seasoning, thyme and oregano etc. Any will do.
- A nice potato salad is always an great addition to serve with a schnitzel!
The Culinary Exchange https://www.theculinaryexchange.com/
The Culinary Exchange can also be found on Facebook, Twitter, Instagram, Pinterest, Google+ and YouTube.
Come On! Follow Along!
Copyright The Culinary Exchange, LLC 2015.
