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lemon schnitzel

KosherEye.com

Simply delicious boneless chicken- gently fried with a hint of lemon. 

Ingredients

4 boneless, skinless chicken breast, halved
1/3-cup all-purpose flour
1/4-teaspoon salt
1/4-teaspoon black pepper or lemon pepper
¼ teaspoon garlic powder
3 large eggs
1-cup fine breadcrumbs or Panko
1/4-cup olive oil
2 teaspoons lemon juice

Directions

Halve chicken breasts to make each approximately 1/3- 1/4 “ thick. (If you prefer thinner schnitzel, each halve may be pounded.
In shallow pie dish, mix flour, salt and pepper.
In second shallow dish, beat eggs lightly and add lemon juice
In third shallow dish, place breadcrumbs
Dip each chicken breast half first into flour mixture, coating thoroughly (Dust off excess)
Dip in egg, covering completely
Dip in breadcrumbs
(This sequence is easy to remember and used with many breading processes F (flour) E (Egg) B (breadcrumbs)
Set coated breasts aside in single layer on a platter
In large, cast iron or non-stick pan warm the oil over medium heat. Place chicken in hot oil, browning very well on both sides, about four minutes per sides or until cooked through.Transfer chicken to paper-towel-lined platter. (Alternatively, after sauteeing,  finish chicken in a 350 degree oven until cooked through) 
Chicken can be refrigerated at this point. To re-warm, preheat oven to 350; Place schnitzels in an uncovered baking pan in a single layer and heat to desired temperature.

Notes

 Recipe makes 4-6 servings...

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