Friday, August 23, 2013

Recipe: German Schnitzel

German Chicken Schnitzel
4 butterflied chicken fillets (deskinned)
2 tablespoons of flour
3 eggs

1 cup of breadcrumbs
Butter or Olive oil for pan frying
Salt to taste
Pepper to taste

1.    Begin by tenderizing the butterflied chicken fillet with a meat mallet.
2.    Next, season the flour with salt and pepper in a separate bowl.  You can add some herbs such as thyme, parsley, onion powder, cayenne pepper and garlic powder for variation (a ½ teaspoon of each will do).
3.    Beat the eggs in a separate bowl.
4.    Coat the tenderized chicken fillets in the flour then in the egg mixture and place immediately into the breadcrumbs.
5.    Heat oil in a pan and fry the schnitzel on both sides until brown and the chicken is cooked through.
6.    Alternatively the schnitzel can be baked in an oven for 15-20 minutes at 180°C.

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