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Chicken Schnitzel PDF Print E-mail


Another name for breaded chicken cutlets. They are easy to make and everyone seems to love them - crusty on the outside and tender on the inside.


4 boneless, skinless, chicken breasts
1/3-cup all-purpose flour
1/4-teaspoon salt
1/4-teaspoon black pepper
3 large eggs
1-cup fine breadcrumbs
1/4-cup olive oil or canola oil


Halve chicken breasts by cutting horizontally through the piece to make slices each approximately 1/3- 1/4-inch 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.

In third shallow dish, place breadcrumbs.

Dip each chicken breast half first into flour mixture, coating thoroughly (Dust off excess).

Next, dip in egg, covering completely.

Then, 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, non-stick skillet, (All-Clad) heat the oil over medium heat. Place chicken in heated oil, browning very well on both sides, about four minutes per side, or until cooked through. Transfer chicken to paper-towel-lined platter.

To re–warm, preheat oven to 350; Place schnitzels in a baking pan in a single layer and heat to desired temperature.


Yield: 4-8 servings depending on size of schnitzels.


  1. Use 1/2 teaspoon lemon pepper instead of plain pepper and serve with lemon wedges on side.
  2. Squeeze a fresh lemon over schnitzels just before removing from fry pan.
  3. Use any dried herbs of your choice and add to bread crumbs.
  4. Use flavored bread crumbs instead of plain.

Recipes: Poultry, Chicken Schnitzel, Kosher

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