RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5754
| View Recipe |
|
|
| Recipe Name: |
Chicken Schnitzel - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
German |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.90
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
waxed paper, shallow baking dishes, baking sheet, |
| Suggested Sides: |
|
| Comments: |
This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.
|
|
Ingredients:
4 4-ozs chicken breast, boneless, skinless pounded to 1/8-inch thickness
2 Tablespoons oil, canola divided
0.5 Bunch parsley, flat-leaf chopped
|
Directions:
Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge. |
|
|
|
| Nutrition per Serving: |
| Calories: |
535 |
Total Carbs: |
57.2 |
Net Carbs: |
54.4 |
| Cholesterol: |
169.5 |
Fat: |
15.9 |
Protein: |
38.48 |
| Fiber: |
2.83 |
Sodium: |
263.25 |
|
|
|
