While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution.
And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart.
Where Does Chicken Schnitzel Originate?
This quintessential German dish actually finds its roots in Austria – Vienna (“Wien”) and cutlet (“schnitzel”), but is a favorite among Austrians and Germans alike and is traditionally served with a warm potato salad and often, lingonberry jam.
Wolfgang Puck and Chicken Schnitzel
Notable chef Wolfgang Puck reminiscences:
All through my childhood, if it was Sunday I knew that Wiener schnitzel or fried chicken was on the lunch menu. And boy, was I happy! I’ve always loved fried foods, from their beautiful mahogany color and their crunchy coating to the tender, juicy meat inside.
How to Serve Chicken Schnitzel
An easy under 30-minute meal, perfect for Sundays — international meal nights — and Oktoberfest.
And a perfect dessert pairing? Apple Kuchen!
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- 4 (6-ounce) skinless, boneless thinly sliced chicken breasts
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/8 teaspoon cayenne
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 cup Panko Crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon garlic powder
- Cooking spray
- 1 tablespoon canola oil
Preheat oven to 350-degrees.
Line a rimmed baking sheet with foil. Spray with non-stick cooking spray.
Season chicken cutlets with salt and freshly ground pepper.
Create 3 shallow dishes for dredging and dipping:
1. 1/2 cup flour with 1/8 teaspoons cayenne and nutmeg
2. 1/4 cup milk and 1 egg, lightly beaten
3. Combined Panko crumbs, parsley, and garlic powder
Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in panko mixture, shaking off excess.
Heat a large nonstick skillet (I used a 12-inch cast iron skillet) over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breast cutlets, adding more oil if necessary.
Bake chicken in a 350-degree oven and allow to cook for another 15 minutes or until chicken is done.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 379mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 17g