Add a Recipe
Sizzled Chicken Schnitzel
This is a huge favorite of my family!! I like to serve this with mashed potaoes and green beans.
Join In Now
Join the conversation!
boneless skinless chicken breast halves
cup dry plain breadcrumbs
Combine the flour, basil, salt and pepper in a large Ziploc bag.
Place the chicken breasts, one at a time, between two pieces of wax paper.
Pound the breasts with several whacks of a meat mallet or rolling pin to thin them evenly to a thickness of about ½ inch.
Peel off the paper and add the breasts to the bag with the flour mixture; shake well to coat.
Heat oil in a 12 inch nonstick skillet over medium high heat.
Meanwhile, spread the bread crumbs on a plate and beat the egg in a small bowl.
Dip the chicken breasts, one at a time into the egg then into the bread crumbs to coat both sides; shake off excess crumbs.
Add the breasts to the skillet as you coat them.
Cook the breasts until the chicken is cooked through with golden brown crust, 3-4 minutes on each side.
If the crumb coating begins to over brown, reduce the heat to medium.
Submit a Recipe Correction
YOU'LL ALSO LOVE
Pork, Veal, or Chicken Schnitzel
Panko-Coated Chicken Schnitzel With Capers and Lemon
Chicken Schnitzel - Gluten-Free
View All Recipes