December 08, 2011

Chicken Wiener Schnitzel

Traditionally the Viennese use veal to make the Wiener Schnitzel, but using chicken or turkey is just as delicious.
Pounding the chicken until thin makes it cook quickly and evenly.
Chicken Snitzel




4 boneless and  skinless chicken breast

1/3 cup flour

1/4 tsp pepper

1 egg

1/4 cup water

1/4 tsp salt

2/3 cup bread crumbs

Oil for frying

Cover chicken with saran wrap, and using a mallet, pound chicken to about 1/4 inch thickness. Lightly season each piece of chicken with salt and pepper.

Place flour in a shallow dish; add pepper and mix together.

In a separate dish,  whisk egg with water and salt.

In another dish place breadcrumbs.

Dip chicken breast into flour mixture to coat both sides. Dip into egg mixture and then, dip into bread crumbs to coat well on both sides.

Place oil in a frying pan (the oil should be deep enough that the schnitzels float while cooking), cook for 3-4 minutes on each side.

Remove to a paper towel covered plate.

Serves: 4

TIP: Serve hot with pan fried potatoes and lemon slices. Garnish with parsley greens, if desired.

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