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.
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
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.
Keywords: schnitzel, german recipes, german food, chicken schnitzel, chicken, chicken breast