Recipe courtesy of Oleg Voss
and
Gene Voss
Chicken Schnitzel
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 417
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 38
- Cholesterol
- 185
- Sodium
- 498
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
2 chicken cutlets, boneless and skinless (about 5 ounces each)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 egg
2 tablespoons milk
1/4 cup dry panko (Japanese) breadcrumbs
2 tablespoons canola oil
Directions
- Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.
- Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
- Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
- In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.