Lemon-Basil Chicken Schnitzel

By Carrie Ann on August 13, 2002

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 1/2 cup dry breadcrumbs
    2. 1/4 freshly ground parmesan cheese
    3. 1 1/2 teaspoons dried basil or 2 tablespoons chopped fresh basil
    4. salt and pepper
    5. 1 egg
    6. 2 tablespoons lemon juice
    7. 4 -6 boneless skinless chicken breasts, patted dry
    8. 1 tablespoon butter
    9. 2 tablespoons vegetable oil

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.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.