Homestyle and Pan-Seared German Chicken Schnitzel
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.
Servings: 4 servings
Calories: 272kcal
Ingredients
- 4 6-ounce skinless, boneless thinly sliced chicken breasts
- ¼ teaspoon kosher salt
- ½ cup all-purpose flour
- ⅛ teaspoon cayenne
- ⅛ teaspoon freshly grated nutmeg
- ¼ cup milk
- 1 large egg lightly beaten
- 1 cup Panko Crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- ½ teaspoon garlic powder
- Cooking spray
- 1 tablespoon canola oil
Instructions
- Preheat oven to 350-degrees and 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. First dish: ½ cup flour with ⅛ teaspoons cayenne and nutmeg. Second dish: ¼ cup milk and 1 egg, lightly beaten. Third dish: 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
Serving: 1g | Calories: 272kcal | Carbohydrates: 33g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 379mg | Fiber: 2g | Sugar: 2g