Chicken Schnitzel

There is a German restaurant near us that plays up the oompah band every weekend.  As fun as it is each time, we typically only find ourselves there once a year.  Chicken Schnitzel is one of our favorite items from the German menu.

Chicken Schnitzel Ingredients

INGREDIENTS

  • 4 (6-ounce) skinless, boneless thinly sliced chicken breasts
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 tablespoons dijon mustard
  • 1 cup Panko Crumbs
Schnitzel line

INSTRUCTIONS

Season chicken cutlets with salt and freshly ground pepper.

Create 3 shallow dishes for dredging and dipping:

1. 1/2 cup flour 
2. dijon mustard and 3 eggs, lightly beaten
3. Panko crumbs, salt, pepper

 

Schnitzel Line 2

Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in panko mixture, shaking off excess.

Schnitzel Line 3

Heat a large nonstick skillet (I used a 12-inch cast iron skillet) over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 3-4 minutes on each side until nicely browned. 

Schnitzel Fry 1

These are best when fresh out of the pan and crispy.  

Schnitzel Plate

Delicious when served with some pantry ingredients, including red cabbage salad and apple sauce, plus some lemon slices for flavor.  Enjoy!