schnitzel recipe

Crispy chicken schnitzels are served with a sweet and crunchy fennel and apple salad in this easy dinner for four.

Chicken schnitzel with fennel, pistachio and apple salad

chicken breasts

medium free-range eggs, beaten

tbsp dijon mustard,

plain flour

breadcrumbs

tsp caraway seeds,

Olive oil

lemon

Sauerkraut to serve (we like Dawtona from Tesco)

For the salad

green eating apple

fennel bulb, thinly sliced (fronds reserved)

pistachio kernels, toasted and roughly chopped

fresh flatleaf parsley, roughly chopped

olive oil

Finely grated zest and juice

Put a chicken breast between 2 sheets of compostable baking paper, then use a rolling pin to beat the chicken until it’s about 1.5cm thick all over. Repeat with the remaining chicken breasts.

Put the eggs in a shallow bowl and mix with the mustard. Put the flour and breadcrumbs in 2 separate shallow bowls or on 2 plates. Season the flour with salt and black pepper.

Dip the chicken breasts into the flour, shaking off any excess, then dip in the beaten egg, then finally coat well with the breadcrumbs. Sprinkle the caraway seeds over both sides, pressing to coat. Set the crumbed chicken breasts aside until ready to cook (see Make Ahead).

For the salad, finely slice the apple, then combine with all the remaining salad ingredients in a mixing bowl. Season with salt and pepper and toss again.

To cook the schnitzels, put a large non-stick frying pan over a medium heat, then pour in 1cm oil. When the oil is hot, fry 2 schnitzels for 2-3 minutes on each side until golden and cooked through. Squeeze lemon juice over, then set aside, loosely covered with foil. Repeat with the rest of the chicken schnitzels, using a little more oil if you need it.

Serve the chicken schnitzels with the salad, with dijon mustard and sauerkraut on the side.

A delicious pork schnitzel recipe is just the thing you need to jazz up dinner! Bathed in a delicious brown gravy, pork schnitzel is not another boring pork chop cutlet. Making this delicious dinner is a snap and results in a simple meal your whole family will love!

Pork Schnitzel Recipe

pork

flour

salt & pepper (to taste)

egg (beaten)

tbsp milk

bread crumbs

tsp smoked paprika

tbsp extra virgin olive oil

chicken broth

Using a small paring knife, cut a couple tiny slits around the edges of the cutlets to prevent them from curling when cooked.

Prep three bowls/plates, whichever works for you- the first with a mixture of flour tossed with salt &amp; pepper. The second with the egg &amp; milk beaten together. And finally the third, with the breading &amp; paprika mixed together.

In a large skillet over medium high heat, let the oil heat up.

While the oil&#039;s heating, dip the prepared cutlets in the flour. Shake off excess, and then dip in the egg mixture, followed by the breading to coat. You&#039;re going to have to work in batches.

Working in batches, saute the cutlets in hot oil for 3-4 minutes per side. Remove the cooked cutlets to a waiting plate and tent with foil. Cook the rest of the cutlets.

When the cutlets are cooked through you can serve them as is, or with a gravy.

A true Wiener Schnitzel is a breaded cutlet of veal served with a lemon wedge to add some extra zing and if you're luck a side of cranberry sauce. It's dipped in flour, egg, and bread crumbs, then fried in butter or fat.

Traditional Wiener Schnitzel (Viennese Veal Cutlet)

organic veal cutlets ((alternatively, use chicken

sea salt & pepper

cream ((optional))

eggs

flour ((100 g))

breadcrumbs ((150 g))

lard, butter

Between two pieces of plastic wrap, pound the meat out into a very flat cutlet, a little less than a centimeter thick. Season both sides with salt and pepper.

Whisk together cream and eggs in a bowl with a fork.

Set up a breading station. Put the flour on a large plate. Do the same for the egg mixture, and the breadcrumbs.

Heat the oil or fat in the frying pan and turn the heat to medium-high. When the fat is hot, coat each schnitzel on both side with flour, shaking off any excess. Then dredge it through the egg, and then the breadcrumbs, ensuring that no part of the schnitzel remains dry.

Immediately put the breaded cutlet into the hot fat; shaking the skillet a little to make sure the schnitzel does not stick to the bottom.

Depending on the thickness or type of meat, fry for between 2 to 4 minutes until golden brown.

Transfer to a plate and garnish with slices of lemon before serving. Terrific served with homemade cranberry sauce. Enjoy!

A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (aka Viennese or Wiener schnitzel), pork or chicken.  

Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)

5 oz cutlets (pork, veal or chicken breast)

salt & pepper

eggs, beaten

cooking oil

Place two cutlets (i.e. schnitzels) at a time...

Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.

Season the tenderized schnitzels with salt and pepper...

Season the tenderized schnitzels with salt and pepper on both sides. 

Set up a standard breading procedure of three...

Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. 

Heat the cooking oil in a pan to...

Heat the cooking oil in a pan to 350 F. 

Dredge each schnitzel in flour, shake off excess,...

Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.

Gently ease each schnitzel into the pan (do...

Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.

Place on a paper towel lined plate and...

Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.

https://mediavine-res.cloudinary.com/video/upload/aagqtd7qvox2lwhcyyrp.mp4

A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter.

Schnitzel

Want to know how to make chicken schnitzel? With these tips and tricks, golden, crunchy crumbed chicken is easier than you think. Plus, a flavourful homemade chicken schnitzel recipe your whole family will love.

How to Make Chicken Schnitzel

vegetable oil

sage leaves

parmesan,

prosciutto

breadcrumbs ((or panko crumbs))

mild paprika

oregano ((notes))

sea salt flakes

plain (all purp) flour

lemon,

On a large chopping board, slice each of the chicken breasts through the middle (thickness wise) so you have 2 thinner breast pieces (chicken cutlets) from each one.

Place a piece of plastic wrap over the top of all 4 cutlets and gently bash the thicker parts with a meat tenderiser until they are the same thickness all over - about 1cm thickness is good.

Remove the plastic wrap and season the chicken well on both sides with salt and pepper. Lay 3 sage leaves on top of each one, sprinkle the parmesan over and then a slice of prosciutto over the top of that.

Take 3 high sided dishes, large enough to fit the chicken breast in flat and add the flour to one of them. Add the egg to the second and beat well.

In the third dish, mix together the breadcrumbs, paprika, oregano and sea salt flakes

With two hands so you can hold the prosciutto on, dip one piece of chicken into the flour. Coat both sides, then gently shake off the excess. Repeat this process with the egg. Finally, coat it in the breadcrumb mix, making sure to press them on firmly. Lay the chicken on a clean plate. Repeat with remaining chicken.

Pour the oil into a large, heavy based pan, no more than 1cm deep, over medium high heat. Line a baking sheet with plenty kitchen paper towel but scrunch the towel up.

Test the oil by dipping the end of a wooden spoon into it - if it starts to sizzle, the oil is hot enough. Gently place 2 schnitzels into the oil and fry for 10-14 minutes (notes), turning halfway through.

Transfer to the paper towel and test for doneness (a meat thermometer should read 74C / 165F). Allow to drain while you cook the other two - they&#39;ll stay piping hot, don&#39;t worry.

Let the second batch drain on the paper towel while dishing up te sides, then serve your schnitzels while still hot and crunchy. Serve with lemon wedges so you can squeeze over a little lemon juice.

Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

Bread crumb from scratch is the way to go, and great way to use up stale bread too. This chicken is so good with either rice or pasta, delicious!

https://content.jwplatform.com/videos/mBQRG5Y9.mp4

WIDE Saltimbocca Chicken Schnitzel.mp4

This German Schnitzel recipe (made from pork) is super easy to make and is how Schnitzel is traditionally served in Germany. And it&#039;s THE BEST German Schnitzel I&#039;ve ever had!I grew up in Germany and ate SO MANY Schnitzels there. Now that I live in the United States, the Schnitzels I can find at German restaurants in America typically fall short. Even German restaurants in Germany often disappoint because maybe the breading is not perfectly crisp and bubbly or the meat is not pounded thin enough.By the way, in Vienna, Schnitzel is traditionally made from veal and called a Wiener Schnitzel. You could easily switch out the meat in this recipe.Pour some Jägerschnitzel sauce over the top for my favorite Schnitzel experience EVER.

The BEST German Pork Schnitzel Recipe

pork chops

all-purpose flour

breadcrumbs (I use plain breadcrumbs)

salt and pepper

butter

lemon (fresh lemon slices for garnish)

parsley (for garnish)

Prep

Depending on thickness of your pork chop, you may butterfly or cut in half lengthwise to start with.

Pound

I like to add my pork to a gallon size freezer bag, then pound it with the flat side of a meat hammer. If you don&#39;t have a plastic bag, you can use a bottom and top piece of parchment paper or plastic wrap. Now flatten out the piece of meat until it reaches about quarter inch thickness (I like mine ultra thin). Season meat on both sides with salt and pepper.

Heat

Cover a large frying pan in a ½ inch layer of frying oil and butter (I use half and half) and heat to medium high heat. If using a thermometer, you want your temperature to reach 330℉ or 165℃).

Flour

In the meantime, cover your thinned out meat in flour and shake off any excess flour. I like using a pair of kitchen tongs for this process, making it a lot less messy.

Then cover in egg and let drip off any excess egg.

Breadcrumbs

Lastly, cover in bread crumbs. You can prep the meat by breading it ahead of time and then refrigerating it until ready to fry.

Add meat to your frying pan and cook on both sides until golden crisp. The internal temperature should read at least 145℉ or 63℃).Dry off on paper towels and immediately serve garnished with fresh lemon slices and fresh parsley. You can also keep your Schnitzel warm in the oven at 150℉ (65℃) until ready to serve.

Serve

Serve with fries, Bratkartoffeln (German pan-fried potatoes) or Spätzle (German egg noodles) and a green salad or cucumber salad.

I must visit the wrong parts of Germany. I have never once seen pork or chicken schnitzel on a menu. Also, every recipe I have ever seen in my German cookbooks uses butter for frying, not avocado or other oils.

We visited a little German town this summer and my kids have been asking me to make Schnitzel ever since. Finally made this last night and everyone was a MAJOR fan. My daughter even ate two. A couple of the cuts I was able to get super thin and those were definite the favorites. Can't wait to try more of your recipes!

https://www.youtube.com/watch?v=x_VJnIKwsM0

The BEST Schnitzel with Mushroom Sauce (Jägerschnitzel)

Try my schnitzel recipe for tender, juicy, crunchy schnitzel every time. Serve with a lemon wedge and a side of your choice.

Schnitzel Recipe

boneless pork chops (about 1/2-inch thick (about ¼-pound

all-purpose flour ((30 grams))

salt

garlic powder

black pepper

Panko breadcrumbs ((60 grams))

Olive oil (for frying)

Lemon wedges (to serve)

Place each cutlet between 2 pieces of plastic wrap that are slightly larger than the cutlet. Pound them out with a meat mallet or rolling pin to be ¼-inch thick.

In a shallow dish, combine the flour, salt, garlic powder, and pepper. In a second shallow dish, beat the eggs. In a third shallow dish, pour the breadcrumbs in a single layer.

Dredge both sides of each cutlet in the flour mixture. Then, dip them in the egg to coat completely, letting any excess egg drip off. Dredge both sides of the cutlets in the breadcrumbs to cover completely.

Meanwhile, fill a large, heavy-bottomed skillet with ⅛-inch of oil. Heat it over medium-high heat until very hot.

Add the breaded cutlets and cook them until they are golden brown, about 3 minutes on each side (6 minutes total). Place them on a paper towel-lined plate.

Serve the cutlets immediately with lemon wedges.

People say adding “French” to something doesn’t mean it’s better. But my passport would like to disagree! These schnitzels get a French flair with Herbes de Provence in the breadcrumbs. Now they&#39;re French Pork Schnitzels - escalope de porc panées. Let’s go!

JB's French Pork Schnitzel

tsp cooking salt / kosher salt

tsp black pepper

plain flour / all-purpose flour

panko breadcrumbs ((Note 2))

tbsp herbes de Provence ((Note 3))

vegetable oil (,

thyme

rosemary

marjoram

oregano

Pound pork to 0.5cm / 0.2″, season with salt and pepper. Coat in flour, egg, then panko mixed with herbes de Provence. Fry over medium-high heat 2 minutes per side until golden. 

ABBREVIATED RECIPE

Preheat the oven to 70°C / 160°F (all ovens).

Pound the pork - Place the pork between two sheets of baking paper / parchment paper or freezer bags. (Note 3) Pound with a meat mallet until evenly 0.5 cm / 0.2 inch thick. (Note 4)

Season - Season both sides with salt and pepper. Set aside.

PREPARATION

Prepare the crumbing station - Place flour, eggs, and panko mixed with herbes de Provence in three separate bowls. (Note 6)

Crumb - Coat pork in flour and shake off excess. Dip in egg and let excess drip off. Press into the breadcrumb mixture so it sticks well. Transfer on a tray and repeat with remaining pork.

Cook the schnitzels - Heat the oil in a frying pan over medium-high heat, it should be  0.4cm / 0.15&quot; deep. When hot, add 2 schnitzels. Cook 2 minutes until golden. Flip and cook the other side 2 minutes. Transfer to a rack over a tray and place in the warm oven. Repeat with the remaining two schnitzels. (Note 7)

Rest and Serve - Let the schnitzels rest on the rack outside of the oven for 2 minutes before serving with a wedge of lemon and a sprinkle of salt flakes.

CRUMBING AND COOKING

We loved this!  I bought herbes de Provence for a recipe a while back and haven’t used it again until today.  The seasoning was perfect!  This will definitely be a regular at our house.  I love that you included Dozer!

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The most viewed schnitzel recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine