Prep 1 hr
Cook 5 mins
I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.
- 1 boneless skinless chicken breast
- 1 well beaten egg
- 59.14 ml cold water
- 4.92 ml black pepper
- 4.92 ml salt
- 118.29 ml flour
- 118.29 ml plain breadcrumbs
- 59.14 ml cooking oil
- also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
- 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
- Place a piece of breast in between 2 large pieces of wax paper.
- Using the smooth side of a meat tenderizer, pound until very thin.
- (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
- After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
- When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
- Place the flour in another container next to the seasoned eggs.
- Place the bread crumbs in another container on the other side of the seasoned eggs.
- Start heating up the cooking oil in a large frying pan on medium high heat.
- DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
- After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
- Fry until golden brown on each side.
- Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
- When finished cooking serve with slices or wedges of fresh lemon.
- NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
- I find it is good with most side dishes.
- It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.
This is by far THE best chicken schnitzel I have ever eaten. I only wish I'd had some lemon to squeeze on top! So authentic and I'm so so happy you posted this CarrolJ! This will be a regular in our house and I wouldn't even hesitate making it for guests. Thanks a bunch!
Wow Carrol I love this, I used chicken and managed to get it pounded quite thin. I thought the pepper might be a bit much but it was just right, I think that mix of water, egg, salt and pepper, gave it that wonderful base flavour. Like other reviews I would love to try the pork. I used panko, that I got at the Asian supermarket. this I most definitely will make again DH said it was just the kind of food he likes. I served it with Potatoes With Rosemary#369902 and they went very well together. Thank you for posting. Made for ZWT#6 2010.
Great recipe!! I've always wondered how to make schnitzel & now I know. I think I will fry our chicken like this from now on. The chicken was "falling apart" tender and not dry at all. And LOVED the breading!Thank you so much- made for ZWT6 and the Xtra Hot Dishes.