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Chicken Schnitzel

the.instructor's picture
  Whole chicken breasts/8 chicken thighs ,2 to 2 1/2 pound total / half of each 2 Pound, split (2 Breasts, 1 Pound Each)
  Dry basil/Dill weed / rubbed dry sage / dry oregano leaves / dry marjoram leaves / seasoned pepper 1 Teaspoon
  Butter/Margarine 4 Tablespoon
  Lemon wedges 4
  Salt To Taste

Skin and bone chicken; discard skin and bones, then rinse meat and pat dry.
Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces.
Cover with another sheet of plastic wrap.
Pound meat firmly with a flat-surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.
Sprinkle chicken lightly with herbs or pepper.
In a 10- to 12-inch frying pan, melt just enough butter to coat bottom of pan over high heat.
Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side.
Add more butter to pan as needed.
Lift meat from pan as cooked; keep warm.
Offer lemon wedges to squeeze over meat; season to taste with salt.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1446 Calories from Fat 532

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 33.8 g169.2%

Trans Fat 0.2 g

Cholesterol 655.2 mg218.4%

Sodium 986.4 mg41.1%

Total Carbohydrates 6 g2%

Dietary Fiber 3.3 g13.3%

Sugars 0.1 g

Protein 211 g422.1%

Vitamin A 43.3% Vitamin C 58.6%

Calcium 23.7% Iron 49.1%

*Based on a 2000 Calorie diet

Chicken Schnitzel Recipe