Lemon-Basil Chicken Schnitzel

Total Time
30mins
Prep 10 mins
Cook 20 mins

I got this recipe many years ago from a dear friend of mine, and it's become one of my family's favourites.

Ingredients Nutrition

Directions

  1. Combine crumbs, cheese and seasonings in a shallow dish.
  2. In a large dish beat egg with lemon juice.
  3. Dip chicken pieces in egg mixture. Roll in crumb mixture and pat to ensure even layer of crumbs.
  4. Place on rack or wax paper.
  5. Heat butter and oil together in frying pan over medium heat.
  6. Add several peices of chicken at a time but do not crowd.
  7. Cook until golden on both sides, about 5 minutes per side.
  8. Remove to serving platter.
  9. Brown any remaining chicken pieces.
  10. Return all chicken to the pan.
  11. Cover and cook for 2 minutes more or until chicken feels springy to the touch.
Most Helpful

4 5

This was a hit with the family. The chicken has a nice flavorful coating and was moist and tender inside. I had a little trouble with the coating wanting to separate from the chicken while I was cooking it, but for the most part it worked out OK. After I removed the chicken, I deglazed the pan with white wine and used that to top the pasta I made to go with it. Thanks for sharing this recipe. I'll make it again.

5 5

Yummy! We had this for dinner last night. It's something I used to make regularly - some 25 years ago, before I lost the recipe book it originally came from, during a move. It's a long out-of-print book called "Cookery for One or Two" by Barbara Swain. The search is over, thank you so much for posting this. We got a bunch ofdifferent flavoured EVOO at Christmas, so I used some of the basil one and some of the lemon one to fry it in, and this time used Panko crumbs.

5 5