Herbed Chicken Schnitzel Recipes

Pan-fried breaded veal (or pork or chicken or turkey) is one of the most universal dishes, with a skrillion variations - baked with bechamel in England, served cordon bleu-style in Hungary, accompanied by ketchup in Israel and gravy in Sweden. But the best schnitzel is the original schnitzel, credit for which is contested between Milan ('cotoletta alla milanese') and Vienna ('wiener schnitzel'), which relies on the clean simplicity of fresh lemon juice. My own variation, while keeping the lemon, jazzes things up a bit with the addition of herbs and grated parmesan to the breading.

Provided by Jedley

Categories     Meat

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Nutrition Facts : Calories 656.4, Fat 35.5, SaturatedFat 6.9, Cholesterol 114.5, Sodium 1718.1, Carbohydrate 69.9, Fiber 6, Sugar 3.7, Protein 17.7

• Ingredients

Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.

Provided by Chef V

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g

• Ingredients

New York Times, June 3, 2009 The hallmark of a perfect Wiener schnitzel, opined the epicure Joseph Wechsberg, is a slice of veal with breading "so dry you could sit on it without having a fat stain on your pants." I've clung to this image since I read it in Mr. Wechsberg's classic 1953 book, "Blue Trout and Black Truffles." Why anyone would ever sit on a schnitzel to test it in the first place wasn't clear, but I liked the notion of such a greaseless fried morsel of meat. Years later, an Austrian chef, Mario Lohninger, gave me a schnitzel lesson. (He and I worked on a cookbook together.) I thought I knew what was what. "They say you should be able to sit on a schnitzel without getting grease on your pants, right?" I said with authority. Mr. Lohninger raised an eyebrow. "Maybe they sit on schnitzel in Vienna," he said. "Where I come from we prefer a crisp, light schnitzel with a crust that rises like a soufflé." The secret, he said, is to trap air in the crust when you cook the meat by moving and shaking the pan. After dipping the veal in flour, egg and bread crumbs, he put a cutlet in the skillet, swirling it so the hot oil undulated over the cutlet in waves. This motion creates steam that lifts the crust away from the meat, allowing the bread crumbs to crisp without sticking to the veal in a gummy mass. Indeed, his schnitzel was a golden, gorgeous thing, with a puffy crust that shattered at the touch of a fork, and tender meat within. He served it with cucumber salad and lingonberry jam. Years went by, but when my next schnitzel craving hit, it hit hard. I wanted crumby, crisp, fried meat for dinner, and would not be denied. What I didn't want, however, was factory farm veal. I know there is humanely raised veal available in New York, but not at my local market. I chose cutlets of free-range chicken instead. Because the cutlets were not quite one-eighth-inch thick - the proper thickness for schnitzel, according to Mr. Lohninger - I pounded them a little with a rolling pin. Then, without handling them too much, I gently dipped them in flour, egg and bread crumbs. When they were all nicely coated, I dropped a cutlet in hot oil, swirling the pan as instructed. The meat puffed slightly and browned beautifully. The chicken was soft and savory (thanks to a pinch of cayenne and nutmeg) beneath the ultra-crisp crust. I served it with a bright herb-laden salad. The schnitzel passed Mr. Lohninger's soufflé test easily, and you don't have to sit on any cutlets - unless you're into that.

Provided by JackieOhNo

Categories     Chicken Breast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 16

Nutrition Facts : Calories 875.1, Fat 41.5, SaturatedFat 7, Cholesterol 257.5, Sodium 878.8, Carbohydrate 62, Fiber 7.4, Sugar 4.1, Protein 61.8

• Ingredients

Savory seasonings add zip to these moist chicken strips tossed with pasta. "Every time I fix this dish, the kids ask for more," reports Kathy Kirkland of Denham Springs, Louisiana. "It goes well with steamed broccoli and glazed carrots to make a quick and colorful meal."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Nutrition Facts : Calories 536 calories, Fat 23g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1424mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

• Ingredients