German Chicken Schnitzel Recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 4 boneless skinless chicken breasts (pounded to about 1/2 inch thickness)
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose 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
- cooking spray
- 1 tablespoon canola oil
Instructions
- 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 remaining 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.).
Find it online: https://blogchef.net/german-chicken-schnitzel-recipe/