Crispychickenschnitzel Recipes

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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



Amazingly Tasty and Crispy Chicken Schnitzel image

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

2 large eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 ½ tablespoons soy sauce
1 tablespoon crushed garlic
3 cups bread crumbs, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil for frying
12 boneless chicken breast halves, pounded very thin
1 lemon, cut into wedges

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15



Crispy Chicken Schnitzel with Garlic-Onion Gravy image

Steps:

  • 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 buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
  • Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. 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.
  • Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
  • Wine paring: Riesling or sparkling wine.

Four 6-ounce chicken cutlets
2 cups all-purpose flour
2 cups buttermilk
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup olive oil, for pan-frying
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, finely diced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, cold, cut into cubes

CHICKEN SCHNITZEL

Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 12



Chicken Schnitzel image

Steps:

  • In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
  • Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.

Nutrition Facts : Calories 506 g, Fat 28 g, Protein 45 g

2 large eggs
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
Coarse salt and ground pepper
1 cup fresh breadcrumbs (3 slices white bread)
1/2 cup grated Parmesan cheese
4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup canned reduced-sodium chicken broth
1 tablespoon fresh lemon juice

CHICKEN SCHNITZEL

Pounded thin chicken breasts with Cheerios® cereal coating and lemon wedges. Serve with pommes frites (French fries) or hot German potato salad.

Provided by Dale

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h21m

Yield 4

Number Of Ingredients 9



Chicken Schnitzel image

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
  • Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.
  • Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.
  • Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 24.4 g, Cholesterol 162.2 mg, Fat 17 g, Fiber 3.9 g, Protein 31.8 g, SaturatedFat 3.5 g, Sodium 434.6 mg, Sugar 0.7 g

4 skinless, boneless chicken breast halves, trimmed
½ cup all-purpose flour
2 eggs
1 cup crushed toasted oat cereal (such as Cheerios®)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons vegetable oil
2 lemons, quartered

CHICKEN SCHNITZEL

I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.

Provided by PanNan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken Schnitzel image

Steps:

  • Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
  • In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
  • Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
  • For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
  • Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
  • Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
  • Wipe the skillet clean with paper towels.
  • Heat butter until melted and add wine.
  • Heat 30 seconds and stir in broth and lemon juice.
  • Season with salt and pepper.
  • Simmer 2 minutes.
  • Pour broth mixture over cutlets and serve.
  • Garnish with parsley and lemon slices.

2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice

CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD

This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.

Provided by Melissa Clark

Categories     dinner, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 17



Crisp Chicken Schnitzel With Lemony Herb Salad image

Steps:

  • Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
  • Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
  • Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
  • When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
  • Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams

6 anchovy fillets
1 small garlic clove
Kosher salt
freshly ground black pepper
Finely grated zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
7 to 8 tablespoons extra virgin olive oil, to taste
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick
Safflower, peanut or vegetable oil, for frying
2 quarts mixed baby greens
2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
1 scallion, thinly sliced, including greens

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



Crispy Chicken Schnitzel image

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

1 (2 2/3 ounce) envelope Shake-n-Bake, extra crispy coating mix
1/3 cup parmesan cheese
1/4 cup Miracle Whip
2 tablespoons milk
4 boneless skinless chicken breasts

CHICKEN SCHNITZEL WITH MUSHROOM SAUCE

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 serving

Number Of Ingredients 14



Chicken Schnitzel with Mushroom Sauce image

Steps:

  • Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
  • Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
  • In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.

2 bone-in chicken breasts
3/4 cup flour
2 large eggs beaten
1 cup plain breadcrumbs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup canola oil
2 tablespoons unsalted butter
1 (8-ounce) package sliced mushrooms
1 teaspoon chopped garlic
1 cup chicken broth
1 tablespoon Worcestershire sauce
1/3 cup sour cream
1 tablespoon chopped parsley, for garnish

CHICKEN SCHNITZEL RECIPE BY TASTY

Crispy chicken for everyone! Our version of schnitzel is pan-fried to golden brown perfection and finished with a squeeze of lemon and shower of parsley for brightness. Serve alongside your favorite side dishes, sliced atop a salad, or between bread for a crispy chicken sandwich.

Provided by Tasty

Categories     Lunch

Time 26m

Yield 4 servings

Number Of Ingredients 9



Chicken Schnitzel Recipe by Tasty image

Steps:

  • On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
  • In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
  • Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
  • Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 563 calories, Carbohydrate 46 grams, Fat 25 grams, Fiber 1 gram, Protein 37 grams, Sugar 1 gram

1 lb boneless skinless chicken breast
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
¼ cup vegetable oil
lemon wedge, for serving
¼ cup fresh parsley

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From simply-delicious-food.com


CRISPY CHICKEN SCHNITZEL - SWEET PEA'S KITCHEN
Step2: Heat 1/2 to 1 inch of vegetable oil in a large skillet. Step3: Add bread crumbs, salt, and pepper and mix together in a shallow/large bowl. Step 4: Put chicken breasts in the egg mixture first and knead until fully coated. Then, press the chicken pieces in the bread crumbs until evenly coated. Make sure to press hard to cover all the ...
From sweetpeaskitchen.com


CRISPY CHICKEN SCHNITZEL - ONE POT MEALS
Cover the Chicken with Crunchy Coating. Now spray both sides with cooking oil – not too much and back in the over for 20 minutes at 340F or 170C. Bake Chicken. Watch the Chicken after 10 minutes to make sure that the coating is not burning. Crispy Chicken Schnitzel Ready To Eat. Chicken schnitzel oven or pan fry – Oven fry will give you the ...
From onepotdishrecipe.com


CHICKEN SCHNITZEL - CULINARY HILL
To a food processor, add torn bread pieces (work in batches if necessary). Pulse 3 or 4 times to break up the bread, then let the machine run for a few seconds for coarse crumbs. Preheat oven to 300 degrees. Add ground bread crumbs in a single layer on a rimmed baking sheet. Bake until dry and toasted, 15 to 30 minutes, depending on how finely ...
From culinaryhill.com


CRISPY CHICKEN SCHNITZEL | CALGARY CO-OP
A chicken thigh recipe by Julie Van Rosendaal
From calgarycoop.com


CRISPY CHICKEN SCHNITZEL WITH HERB-BROWN BUTTER - EATINGWELL
Step 4. Bake the chicken until golden brown and no longer pink in the center, 10 to 12 minutes. Step 5. Meanwhile, melt butter in a small saucepan over medium-high heat. Cook until just beginning to brown, about 2 minutes. Add oil and shallot; cook for 30 seconds more. Remove from heat; add herbs and the remaining 1/4 teaspoon each salt and ...
From eatingwell.com


CRISPY CHICKEN SCHNITZEL RECIPE | WANDERZEST
Instructions. Place chicken between two sheets of plastic wrap and gently pound with a meat tenderizer until ¼ inch thick. Season with salt and pepper. Place flour, eggs and breadcrumbs in 3 separate bowls. Stir garlic powder into the bowl with the breadcrumbs. Heat ¼ inch of oil in a large skillet over medium-high heat.
From wanderzestblog.com


CRISPY CHICKEN SCHNITZEL - RECIPE GIRL®
Preheat the oven to 425 degrees F. Lightly spray an 18x13-inch large rimmed sheet pan with nonstick spray. On the prepared pan, toss together the green beans, potatoes, olive oil, garlic, salt and pepper to taste. Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes.
From recipegirl.com


CRISPY CHICKEN SCHNITZEL SANDWICH RECIPE - DOBBERNATIONLOVES
Add 1 piece of breaded chicken and fry until crispy and golden brown. Transfer the cooked breaded chicken cutlets to a cooling rack and season with salt. Repeat with the remaining chicken. In a large mixing bowl, whisk together the mayo, dill, capers, pickle, mustard, lemon juice, vinegar, and pinch of salt and pepper.
From dobbernationloves.com


CHICKEN SCHNITZEL - EASY CHICKEN RECIPES
Instructions. Pour 1 ½ inches of oil into a large heavy pot or high-sided skillet. Heat the oil over medium-high heat to 360 degrees F. Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.
From easychickenrecipes.com


CHICKEN SCHNITZEL - AUTHENTIC GERMAN GRANDMA RECIPE!
Instructions. Put the chicken tenderloins in a shallow pan filled with all purpose flour. Flip the chicken so it’s coated with flour on both sides. Crack 2 eggs in a bowl or pan, add vegetable oil, and a little bit of salt and pepper for flavor. Use a fork and gently beat the eggs, like you would do for scrambled eggs.
From brooklynfarmgirl.com


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