Pan Fried Chicken Schnitzel Style Recipes

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PAN-FRIED CHICKEN SCHNITZEL-STYLE



Pan-Fried Chicken Schnitzel-Style image

This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.

Provided by Annacia

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts (4oz each)
1 1/2 cups breadcrumbs, dry
1/2 cup all-purpose flour
2 eggs
3/4 cup milk
2 tablespoons dried herbs (thyme, basil, rosemary, and or or chives, OR 3 Tbsp chopped fresh if available )
salt & freshly ground black pepper, to taste
olive oil, as needed for sauteeing
1 fresh lemon, cut into 8 wedges

Steps:

  • Whisk eggs and mix with milk.
  • Mix the chopped herbs with the bread crumbs.
  • Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
  • Season with salt and fresh cracked black pepper.
  • Lightly coat each piece with all purpose flour.
  • Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
  • Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
  • Serve with a wedges of fresh lemon.

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