Chicken, Veal Or Pork Schnitzel Recipe

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Chicken, Veal or Pork Schnitzel

Kathy D

By
@LifeIsGoodkd

An easy weeknight meal to serve alongside a salad. This comes from Rachael Ray.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

2 lb
boneless, skinless chicken breast halves, or thin-cut boneless pork loin chops, or thin-cut boneless veal chops or cutlets
salt and freshley ground black pepper, to taste
1/2 c
all-purpose flour
1
splash of milk or cream, beaten into
2
eggs beaten (with the splash of milk or cream)
2 c
plain bread crumbs
1 tsp
freshly ground nutmeg
vegetable oil for frying
lemon wedges, for serving

Directions Step-By-Step

1
If using the chicken, butterfly each breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces, use as is. If the veal is more than 1/4 inch thick, place between wax paper. Pound the meat until very thin.
2
Season the meat with salt and pepper and dust in the flour.
3
Beat the eggs and milk or cream in a large shallow dish.
4
Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
5
Coat the meat in egg, then in crumbs.
6
Heat a large non-stick skillet over medium to med-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, about 3 minutes each. Transfer meat to a plate and repeat, if necessary.
7
Serve the schnitzels with lemon wedges.

About this Recipe

Course/Dish: Chicken, Other Main Dishes, Pork
Main Ingredient: Chicken
Regional Style: German
Other Tag: Quick & Easy