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http://food.kaboose.com/pages/chicken-schnitzel.html(approve sites)

 

Ingredients

 

  • 1 1/2 lbs. 750 g skinless, boneless chicken breasts (about 4 medium)
  • 1/2 cup 125 mL all-purpose flour
  • 1/2 tsp. 2 mL salt
  • 1/4 tsp. 1 mL black pepper
  • 1 cup 250 mL dry bread crumbs
  • 1 tsp. 5 mL crumbled dried oregano
  • 1 tsp. 5 mL paprika
  • 2 eggs, beaten
  • vegetable oil for frying
  • lemon wedges for serving

 

Cooking Instructions

 

1. First, you’ll have to flatten the chicken breasts so that they’re evenly thin (and will cook quickly). On a cutting board or countertop, place a layer of waxed paper. Lay one chicken breast on the paper and cover with a second layer of waxed paper. Using a meat mallet, the side of a cleaver, a rolling pin or even just a regular (clean) hammer, pound the meat between the two layers of waxed paper until it is an even 1/4-inch (0.5-cm) thickness. You’ll have to turn the breast over several times, pounding both sides until they’re just right. Take care not to shred the chicken breasts as you hammer them. The chicken breasts will spread out to at least 2 or 3 times their size as they flatten. Replace the waxed paper and repeat until all the chicken is flattened.

 

2. In a pie plate or wide baking dish, combine the flour, salt and pepper. In another pie plate or baking dish, combine the bread crumbs, oregano and paprika.

 

3. Place the beaten eggs in a third dish.

 

4. Peel the paper off the chicken breasts. Dredge a piece in flour, then dip in the egg and finally dump into the bread crumbs, making sure it is completely coated. Set aside on a large platter (don’t overlap the pieces) and repeat with remaining chicken.

 

5. Pour enough vegetable oil into a large skillet to make a layer 1/4 inch (0.5 cm) deep. Place over medium heat until a pinch of breading sizzles immediately when you drop it in the pan. Place one chicken schnitzel into the hot oil and cook for about 2 minutes per side, turning once. Both sides should be golden brown and crisp, and the chicken should be cooked through (but not dry). Keep warm in a 250F (120C) oven while you cook the remaining chicken.

 

Serve immediately with lemon wedges to squeeze over each serving.