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Chicken Schnitzel Recipe

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This recipe for Chicken Schnitzel, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
2 cups panko bread crumbs
2 large eggs
Salt
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/4 inch thick
cup vegetable oil
1 C Flour

Directions:
Directions:
1. Place panko in shallow dish. Whisk eggs and 1 teaspoon salt in second shallow dish until well combined. Place 1 C flour in a third dish

2. Working with 1 cutlet at a time, dredge cutlets in flour, then egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently so crumbs adhere. Transfer cutlets to rimmed baking sheet.

3. Set wire rack in second rimmed baking sheet and line rack with paper towels. Heat 1/4 cup oil and small pinch panko in 12-inch skillet over medium-high heat. When panko has turned golden brown, place 4 cutlets in skillet. Cook, without moving cutlets, until bottoms are deep golden brown, 2 to 3 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 2 to 3 minutes. Transfer cutlets to prepared rack and season with salt to taste. Wipe skillet clean with paper towels. Repeat with remaining 1/4 cup oil and remaining 4 cutlets. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I make this all the time. I have adapted an American Test Kitchen recipe to align with what I do.

 

 

 

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