Chicken Schnitzel With Dill And Sesame Recipes

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PORK SCHNITZEL WITH DILL SAUCE



Pork Schnitzel with Dill Sauce image

Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 large eggs
1/4 cup 2% milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 pork sirloin cutlets (4 ounces each)
6 tablespoons canola oil
DILL SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups chicken broth
1 cup sour cream
1/2 teaspoon dill weed

Steps:

  • In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN SCHNITZEL WITH DILL AND SESAME



Chicken Schnitzel with Dill and Sesame image

All the delicious crunch of fried chicken, with less mess-that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture, not just the meat, and add sesame seeds for a nuttier crunch. Serve the dish with Watercress-Apple Relish for a bright, peppery counterpoint.

Provided by Greg Lofts

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

Time 45m

Number Of Ingredients 10

2 large boneless, skinless chicken-breast halves, sliced in half horizontally, or 4 cutlets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/3 cup unbleached all-purpose flour
1 large egg
3/4 cup panko
3 tablespoons sesame seeds
4 teaspoons dill weed
Vegetable oil, for frying
Watercress-Apple Relish, for serving
Dijon or other mustard, for serving (optional)

Steps:

  • Preheat oven to 175°F. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season chicken on both sides with salt and pepper.
  • Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk egg in another dish until thoroughly combined (no clear streaks remaining). In a third dish, combine panko with sesame seeds and dill; season. Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat. Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.
  • Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly). Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces. Serve, with relish and mustard alongside.

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