Prep 20 mins
Cook 0 mins
Pan-fried breaded veal (or pork or chicken or turkey) is one of the most universal dishes, with a skrillion variations - baked with bechamel in England, served cordon bleu-style in Hungary, accompanied by ketchup in Israel and gravy in Sweden. But the best schnitzel is the original schnitzel, credit for which is contested between Milan ('cotoletta alla milanese') and Vienna ('wiener schnitzel'), which relies on the clean simplicity of fresh lemon juice. My own variation, while keeping the lemon, jazzes things up a bit with the addition of herbs and grated parmesan to the breading.
- 2 boneless skinless chicken cutlets (6-8 ounces each)
- 1 egg, beaten
- 1 lemon, quartered
- 236.59 ml breadcrumbs, unflavored
- 118.29 ml all-purpose white flour
- 59.16 ml olive oil
- 44.37 ml parmesan cheese, grated
- 29.58 ml milk
- 4.92 ml salt
- 2.46 ml thyme
- 2.46 ml marjoram
- 2.46 ml sage
- ground black pepper
- Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
- Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
- Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
- Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
- In a large skillet, heat the olive oil to frying temperature (medium-high flame).
- Cook 1 filet at a time, about a minute each side or until golden and crispy.
- Season with ground black pepper and sprinkle generously with fresh lemon juice.
- Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.
Very good! We loved all the flavors. I used sourdough bread for the crumbs and my husband and daughter kept going back for more. The lemon is a must. Thanks!
This is SENSATIONAL!
Wow! The BF and I agree that this is the best meal we've made in a while! The instructions for this recipe were so detailed that even novice schnitzel-makers (like us) could have success! We followed the recipe exactly and our schnitzel turned out a lovely golden brown. The breading was crunchy and flavorful and the chicken itself was so moist and tender. Wonderful! We served this with mashed potatoes and green beans. Thank you for sharing this recipe! UPDATE: This recipe made it into my Book #235514 cookbook! We have enjoyed this over and over again!Thanks, Jedley - this is a fabulous recipe!