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Caraway Chicken Schnitzel Recipe

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This recipe for Caraway Chicken Schnitzel, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marti Kopacz

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts cutlets about 6 oz. each
2 cloves garlic, crushed
1 tsp. smoked paprika
2 tsp. caraway seeds, crushed
¼ c. white wine
sea salt and cracked black pepper
½ c. all purpose flour
2 eggs
½ c. buttermilk
2 c. panko breadcrumbs
vegetable oil or cooking spray
lemon wedges for serving

Directions:
Directions:
1. Pound chicken breasts to about ¼ inch thickness. Place garlic, paprika, caraway seeds, wine and salt and pepper to taste in a medium bowl or large ziploc bag. Add chicken and refrigerate for 15-30 mins to marinate.
2. Place flour, salt and pepper to taste in a shallow bowl and mix to combine. Place eggs and buttermilk in another bowl and whisk until well combined. Place breadcrumbs in another bowl.
3. Remove chicken from marinade and drain. Coat with flour mixture first, tapping off excess. Then dip in egg mixture to coat and drain excess. Finally, dip in breadcrumbs and press lightly to make sure they adhere.
4. To sauté, add oil to a large frying pan to the depth of an inch. Heat on medium high. Cook chicken til golden brown, about 3-4 minutes per side. Drain on paper towels.
5. Alternatively, spray the coated chicken with cooking spray and cook in air fryer at 370º - 375º for about 7 minutes per side.
6. Serve with lemon wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 to 60 mins. depending on methods used
Personal Notes:
Personal Notes:
I grew up on fried and breaded everything. Realizing the calories and fat this entails, I had limited the items I cooked this way to a very few - chicken and pork tenderloin cutlets and potatoes - until recently. With an air fryer, the fat concerns are gone so when we want some of this comfort food, I don't hold back. The basic "bound breading" described above is very flexible. I add various seasonings to the flour such as garlic powder, paprika, onion powder, seasoned salts and flavored peppers. To the eggs, I add a splash of tobasco or milk and often flavor the breadcrumbs with Italian seasoning, parsley, oregano, thyme or sage. The triple coat method lends itself to shrimp (add coconut to the breadcrumbs if you like) and flat fish such a tilapia, sea bass, and cod, in addition to poultry and meats.

 

 

 

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