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.
Ingredients:
4 skinless, boneless, thinly sliced chicken breasts
1/4 teaspoon kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
1/4 cup milk
1 large egg, lightly beaten
1 cup bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
1 tablespoon olive oil
Preparation:
Preheat oven to 175 degrees C.
Line a baking sheet with foil. Coat with some olive oil.
Season chicken cutlets with salt and freshly ground pepper.
Create 3 shallow dishes for dredging and dipping:- 1/2 cup flour with 1/8 teaspoon nutmeg
– 1/4 cup milk and 1 egg, lightly beaten
– Combined bread 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 bread crumb mixture, shaking off excess.
Heat a large nonstick skillet over medium-high heat. Add olive 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 breasts, adding more oil if necessary.
Bake chicken in a 175 C oven and allow to cook for another 15 minutes or until chicken is done.
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.
