Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Rye Chicken Schnitzel With Egg Noodles
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 700
- Total Fat
- 21 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 227 milligrams
- Sodium
- 793 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 6 grams
- Sugar
- 14 grams
- Protein
- 36 grams
Breadcrumbs don’t have to be boring — we season fresh rye breadcrumbs with dill and paprika and use them to coat thin chicken cutlets for crisp, flavorful schnitzel. Jarred red cabbage makes a quick pantry side, along with creamy, buttery egg noodles.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 700
- Total Fat
- 21 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 227 milligrams
- Sodium
- 793 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 6 grams
- Sugar
- 14 grams
- Protein
- 36 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 250 degrees F. Line a baking sheet with a wire rack. Season the chicken lightly with salt and pepper. Bring a large saucepan of salted water to a boil.
- Grind the bread in a food processor to make coarse crumbs. Transfer to a shallow dish and add 2 teaspoons paprika, 1 teaspoon dried dill and a few grinds of pepper; stir to combine. Beat the eggs and 1 tablespoon water in another shallow dish. Spread the flour in a third dish. Coat the chicken in the flour, then the eggs, then the breadcrumbs, patting on the crumbs to adhere.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the chicken until browned, 2 minutes per side. Transfer to the baking sheet; keep warm in the oven.
- Add the noodles to the boiling water; cook as the label directs. Reserve 2 tablespoons cooking water, then drain. Melt 1 tablespoon butter in the same saucepan over medium-low heat. Stir in the remaining 1/2 teaspoon paprika. Stir in the noodles and reserved cooking water. Remove from the heat; stir in the sour cream.
- Heat the cabbage with the remaining 1 tablespoon butter and 1/2 teaspoon dill in a saucepan over low heat to melt the butter. Divide the chicken, noodles and cabbage among plates.
