Most commonly made with pork or veal, this recipe switched to chicken.
Don’t forget the lemon wedges! Lemon is delightful squeezed onto the finished schnitzel. Traditionally, we would serve the dish with potatoes and tangy cooked red cabbage. You will often find it served with fries. Either way, it is a satisfying, tasty dish that you will want to make again soon.
Blue Ribbon Recipe
When thinking of Schnitzel, traditionally it's thought of as a pork dish. However, we loved the chicken twist in this recipe. The crust is golden brown and super crunchy. The chicken, though, stays tender and juicy. The squeeze of fresh lemon juice really adds another dimension of flavor so don't be skimpy with it.
Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
Drain on paper towels while cooking the rest.
Serve hot with red cabbage and mashed potatoes, or with french fries.
Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!
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