Lemon Chicken Schnitzel Recipes

Steps:

• Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
• Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
• Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
• Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

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.

Steps:

• Cut chicken horizontally into 1/4 inch thick slices. Place between 2 pieces of wax paper and flatten chicken. Sprinkle with lemon juice: let stand 10 minutes.
• In shallow dish combine flour, salt, thyme and celery salt; mix well.
• In another shallow dish, lightly beat egg with water. Dip chicken into flour, then into egg, then into bread crumbs. Place on lightly greased baking sheet.
• Bake at 400 degrees F/200 degrees C for 10-15 minutes or until chicken is no longer pink.

Steps:

• Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
• In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
• Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

Steps:

• Combine crumbs, cheese and seasonings in a shallow dish.
• In a large dish beat egg with lemon juice.
• Dip chicken pieces in egg mixture. Roll in crumb mixture and pat to ensure even layer of crumbs.
• Place on rack or wax paper.
• Heat butter and oil together in frying pan over medium heat.
• Add several peices of chicken at a time but do not crowd.
• Cook until golden on both sides, about 5 minutes per side.
• Remove to serving platter.
• Brown any remaining chicken pieces.
• Return all chicken to the pan.
• Cover and cook for 2 minutes more or until chicken feels springy to the touch.

Steps:

• Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
• Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
• Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
• Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
• In a large skillet, heat the olive oil to frying temperature (medium-high flame).
• Cook 1 filet at a time, about a minute each side or until golden and crispy.
• Season with ground black pepper and sprinkle generously with fresh lemon juice.
• Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.