Recipe courtesy of Wayne Harley Brachman
Chicken Schnitzels
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 511
- Total Fat
- 30
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 85
- Sodium
- 321
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
Vegetable oil for frying
1/2 cup all-purpose flour
2 cups panko, Japanese bread crumbs
1 egg
3/4 cup milk
1 pound boned chicken breasts (or boned thighs)
Directions
- In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.