CRISPY CHICKEN SCHNITZEL
Make and share this Crispy Chicken Schnitzel recipe from Food.com.
Provided by Fluffy
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine shake and bake parmesan cheese in glass pie plate.
- Mix Miracle Whip and milk in another pie plate.
- Pound chicken breasts until flat.
- Dip in dressing mixture then coat with shake and bake mixture.
- Place on foil lined sheet and bake at 400°F for 15 minutes or until done.
Nutrition Facts : Calories 170.6, Fat 4.1, SaturatedFat 2, Cholesterol 76.8, Sodium 207.7, Carbohydrate 0.7, Sugar 0.1, Protein 30.7
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
CRISPY CHICKEN WITH PEANUT DIPPING SAUCE
This recipe has chicken breasts, dipped in egg whites and rolled in a herb-crispy rice cereal flakes and baked, then served with a peanut dipping sauce. Made for RSC12. Changes have been made due to feedback from reviews...thank you for all your comments!!!
Provided by mary winecoff
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spray 2 baking sheets with Pam. Beat egg whites with water in one pan. Mix flour, seasoning salt, pepper, garlic, salt and crushed rice cereal in another pan. Dip chicken strips in egg white, roll in cereal mixture and place on baking sheet. Spray with additional Pam to lightly coat chicken. Bake at 400 degrees for 20 minutes or until crispy.
- Meanwhile prepare peanut dipping sauce. Into a small jar, add peanut butter and the next 7 ingredients. Shake until smooth.
- Serve chicken with peanut dipping sauce.
Nutrition Facts : Calories 420.6, Fat 21.4, SaturatedFat 4.2, Cholesterol 51.6, Sodium 721.5, Carbohydrate 27.5, Fiber 3.2, Sugar 6.7, Protein 33
CRISPY CHICKEN CUTLETS
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
- Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
- Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.
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