Making German schnitzel is easy and tastes delicious. schnitzel can be prepared using all different types of meats but this recipe uses chicken. You will want to pound the chicken breast to be very thin for this dish, if they are thick you will want to cut them in half first. The chicken is first coated with flour, then egg and then a seasoned panko mixture. The breaded chicken is fried in oil and then finished baking in the oven. squeeze a little lemon juice onto the chicken for serving for even more delicious flavor. Enjoy.
4 boneless skinless chicken breasts (pounded to about 1/2 inch thickness)
1/4 teaspoon kosher salt
1/2 cup all-purpouse flour
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1/4 cup milk
1 egg (lightly beaten)
1 cup panko breadcrumbs
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon garlic powder
1 tablespoon canola oil
Line a baking sheet with tinfoil and spray with non-stick cooking spray. Season the chicken on both sides with salt and pepper.
In a shallow dish add the flour with cayenne pepper and nutmeg. In another shallow dish mix and egg and milk. In a third shallow dish combine panko breadcrumbs, parsley and garlic powder.
Dredge the chicken first in the flour mixture, then dip in the egg mixture, and then dredge in the panko mixture, shaking off any excess breadcrumbs.
Heat a large non-stick skillet over medium-high heat. Add canola oil. Add 2 chicken breasts and cook for 2-3 minutes on each side until nicely browned. Remove from the skillet and place onto a baking sheet. Repeat with the remianing 2 chicken breasts, adding more oil as needed.
Place into the oven and bake for 350 degrees F. for 15 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F.).