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Chicken Schnitzel PDF Print E-mail


Schnitzel is 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


Defrost chicken breasts slightly and then cut horizontally through each breast 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, whisk 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 a large, non-stick skillet heat the oil. Place chicken in heated oil, browning very well on both sides, about four minutes per side, or until cooked through but not dried out. 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 seasoned bread crumbs instead of plain.
  5. Serve with honey mustard sauce or sweet and sour sauce for dipping.

Recipes: Poultry, Chicken Schnitzel, Kosher

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