91 Reviews

Loved it! The flavor was superb, especially the sauce. I used fresh sourdough bread crumbs and fresh parmesan (not the green can) and pulsed in the food processor. I would have given this a higher mark except that pounding the chicken to 1/4" made it fall apart. I wish I had looked at the photos first as it looks like everyone left it a little thicker. Thanks for the recipe PanNan, I will definitely be making this again. Made for ZWT, please see my rating system as i rate tougher than most.

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puppitypup June 05, 2008

Delicious flavors! DD said he doubted whether anyone else in our city was eating as well as we were last night! To simplify the process, I used chicken tenderloins so I didn't have to cut or pound anything. Worked great!

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Mama Cee Jay June 04, 2008

I made this for my German fiance and while he said it wasn't really authentic (since most schnitzel in Germany is made with either pork or veal) he loved it! I thought it was very easy to make and very adaptable. I did change a few things to reduce the fat and calorie content. I used an egg white instead of a whole egg and cooked it in less oil than called for. Regardless, I still had perfectly golden chicken schnitzels. The sauce was very tangy and kept the meat very moist. For the wine, I used a semi-dry, low-priced Australian chardonnay. Very delicious. This is definitely a keeper. Made for ZWT 4.

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ElleFirebrand May 27, 2008

This was very tasty. I made it for my wife and I, and we both really enjoyed it. Lots of flavor that reminded us of schnitzel we'd had in Germany. Had asparagus cooked in garlic and oil as a side. I did make the sauce, but didn't find it added much to the flavor.

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DerrickB May 26, 2008

Great recipe! Pretty easy and very good with an authentic German flavor!

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Shelli W. April 09, 2008

I pounded 4 chicken breast halves, added some Italian seasoning to the breadcrumb mixture, and some extra garlic to the butter-wine-lemon juice sauce. I also double-dipped the chicken: egg, bread crumbs, egg, bread crumbs to ensure that it would stick. Served with steamed brown basmati rice & broccoli. Thank you, PanNan!

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ladyjaypee1 January 28, 2008

Made this with pork instead of chicken and thickened the sauce with flour. Also added some shallots and mushrooms to the sauce. Great base for a recipe and will make again:)

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tonigrace January 12, 2008

Wonderful!! I thickened the sauce a bit with some cornstarch dissolved in cold water. We all enjoyed this and I'll definitely make it again.

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RicksWife December 01, 2007

It was good and i would make again. I wouldn't go so far to say it was awesome by any means but it was good. I made some minor modifications. 1) I had turkey cutlets so thats what i used 2) Sauce was a little thin so i added a pat of butter at the end to thicken the sauce a little bit might have even been better to add cornstarch/water mixture. 3) I added parsley to the sauce that the end. 4). I used perricone romano instead of Parmesan because thats what i had. 5) I served over butter egg noodles with parsley.

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ncage November 29, 2007
Chicken Schnitzel