Can I Have Your Recipe For Chicken Schnitzel?

Question

I usually just dip my b*****s into

Flour

Egg

Breadcrumbs

and fry???

Something different would be nice!

Answer 1

use the breading on this for chicken.  Pound the chicken down too so it is flat.

Also...if you do anything different you are defeating the purpose of Schnitzel.  There is a reason it is called that....anything else and the recipe isn't Schnitzel.!  And squeezing lemon on it before you eat it is authentic!

WEINER SCHNITZEL

1 lb. veal cutlets (from leg)

1 c. flour

3 eggs, beaten with 2 tbsp. water

1 1/4 c. crushed cornflakes

1 1/4 c. flavored bread crumbs

1 1/2 c. olive oil

1 lemon, cut into wedges

Place veal on cutting board, cover with plastic wrap, and pound thin (one at a time). Dredge veal in flour, dip in egg mixture and dredge in cornflakes mixed with bread crumbs. Heat oil in large skillet until very hot but not smoking. Fry veal on both sides until golden brown. Drain on paper towels and serve hot, garnished with lemon wedges. Serves 4-6.

Answer 2

I usually use your method which I love, but my father in law ran out of breadcrumbs one night and crushed up some water crackers that had sesame and poppy seeds in them.  He crushed them up quite finely, then used the same method (flour, egg etc).  You have to cook in a combination of oil and butter (not a lot of each, but the butter gives the best taste!)...

I like potato, sweet potato garlic, chive and cheese mash and some steamed or boiled greens with mine... or stir fried red and white cabbage in sesame oil with a little bacon and onion.... or grilled asparagus and roast cauliflower...

Answer 3

1 1/2 pounds baby red potatoes, cut into small chunks

1/4 cup olive oil

2 tablespoons olive oil

3 scallions, white parts only, thinly sliced

2 tablespoons chopped fresh rosemary leaves

3 lemons, peel grated and juiced

Salt

5 tablespoons butter

1/2 cup flour

2 skinless, boneless chicken b*****s, halved and pounded thin

Preheat the oven to 400 degrees F. In a roasting pan, toss the potatoes, 1/4 cup olive oil, the scallions, rosemary, and peel and juice of 2 lemons; season liberally with salt. Roast until golden and tender, about 40 minutes.

Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil with 2 tablespoons butter over medium-high heat. Place the flour in a shallow bowl; season with salt. Dredge 2 chicken b*****s in the flour, shaking off any excess. Fry until just cooked through, about 3 minutes on each side. Transfer to a paper-towel-lined plate and keep warm. Add the remaining 1 tablespoon olive oil and 2 more tablespoons butter to the skillet and cook the remaining 2 chicken b*****s as above. Transfer to the plate.

Whisk the remaining 1 tablespoon butter and peel and juice of 1 lemon into the pan juices and cook until just browned, about 5 minutes. Pour the lemon-butter sauce over the chicken; serve with the potatoes.

Answer 4

I like to make a mixture of flour,salt ,pepper,finely crushed almonds,garlic powder and cumin.

Dip in egg and then in almond mixture and fry.

put in an ovenproof container and cover.

in the meantime saute mushrooms and deglaze with good balsamic vinegar.

Ad mushrooms on top of chicken and bake covered for 15 min. at 350

Just enough time for flavors to blend.

Have a nice Green salad and enjoy the fantastic taste.

Answer 5

Finely slice, mainade in honey and soy for about an hour.

Quickly stir fry and add veggies, onions and sauces thicken and serve over fluffy white rice.