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Under 30 Minutes

Chicken Schnitzel

Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Schnitzel

Source: Everyday Food, September 2004

Ingredients

  • 2 large eggs
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh parsley
  • Coarse salt and ground pepper
  • 1 cup fresh breadcrumbs (3 slices white bread)
  • 1/2 cup grated Parmesan cheese
  • 4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/2 cup canned reduced-sodium chicken broth
  • 1 tablespoon fresh lemon juice

Directions

  1. In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.

  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.

  3. Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.

Cook's Note

For a side dish, toss cooked egg noodles with some butter, and sprinkle with fresh parsley. Serve with lemon wedges that can be squeezed over the chicken.

Reviews (10)

  • RebaMurff 24 Jul, 2014

    I made this for company and it was a big hit. The panko makes such a nice crunchy crust and the garlic flavor is delicious. It comes together really quick too.

  • auntyskitchen 5 Jan, 2013

    I would never pour a broth over breaded, fried food. It would make it soggy. Lemon chunks served on the side is all it needs.

  • Lori James 22 Dec, 2012

    Easy to make and delicious

  • Susie Leonard 25 Jul, 2012

    Nice weekday recipe!

  • opaowiye 28 Jan, 2012

    Just made this for dinner. It was great! I used panko crumbs just because they're have a great crunch. I also did a double batter since I like really crunchy chicken.

  • dgetyina 20 Mar, 2009

    you grocery store should carry plain breadcrumbs. Panko is a japanese breadcrumb. you might look in the international area of your grocery store. I almost exclusvely use Panko for all my recipes calling for breadcrumbs. It is a great coating and crisps up nicely.

  • Henrie 4 Mar, 2009

    What do you do when you don't have a food processor to do the bread crumbs? And what are Panko breadcrumbs? I live in Ohio and never have seen them.

  • Amber52 2 Jan, 2009

    This is a great dish, everyone raves about it. I did change the recipe slightly. I used Panko breadcrumbs instead of regular breadcrumbs and I baked it for 20 minutes (the first 10 minutes at 350, the second 10 minutes at 400) on a cookie sheet, sprayed with cooking spray. The Panko makes it really crispy and baking was easier because I could bake it all at the same time. Delicious. It is in the rotation for sure!

  • Amber52 2 Jan, 2009

    This is a great dish, everyone raves about it. I did change the recipe slightly. I used Panko breadcrumbs instead of regular breadcrumbs and I baked it for 20 minutes (the first 10 minutes at 350, the second 10 minutes at 400) on a cookie sheet, sprayed with cooking spray. The Panko makes it really crispy and baking was easier because I could bake it all at the same time. Delicious. It is in the rotation for sure!

  • Cari1975 1 Oct, 2008

    Wonderful! I was in a hurry to get something on the table and didn't have the white wine so I skipped the sauce but it was still great. Next time, I will definitely make the sauce because I bet it would just make it that much better.

    Also, I used wheat bread and forgot to put the parmesan in but again it was still wonderful without.

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