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Chicken Schnitzel

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Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.

Source: Everyday Food, September 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
78
  • 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.
    Reply
  • 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.
    Reply
  • Lori James
    22 DEC, 2012
    Easy to make and delicious
    Reply
  • Susie Leonard
    25 JUL, 2012
    Nice weekday recipe!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply

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