Chicken Schnitzel is a variation of the traditional German dish, Schnitzel, made from thinly pounded chicken breast that is breaded and fried. It is a popular dish in German cuisine and a great alternative for those who prefer chicken over pork or veal.
The chicken breast is first seasoned with salt and pepper, then coated in flour, beaten eggs, and breadcrumbs before being fried in butter or oil. The result is a crispy, golden-brown exterior and a tender, juicy interior. Chicken Schnitzel is often served with a side of lingonberry jam and a lemon wedge to add a pop of acidity to the dish. It can also be served with gravy, mashed potatoes, or other side dishes.
- 4 chicken breasts, pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup butter or oil for frying
- Lemon wedges and lingonberry jam for serving (optional)
- Season the chicken breast with salt and pepper.
- Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Dredge the chicken breast in the flour, then dip them in the beaten eggs, and coat them in breadcrumbs.
- In a large skillet, heat the butter or oil over medium-high heat.
- Add the chicken breast to the skillet and cook for 2-3 minutes per side or until golden brown and crispy.
- Remove the chicken breast from the skillet and drain on a paper towel-lined plate.
- Serve the Chicken Schnitzel with lemon wedges and lingonberry jam, if desired.
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