Real Recipes From Real Home Cooks ®

chicken, veal or pork schnitzel

(4 ratings)
Recipe by
Kathy D

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

(4 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Pan Fry

Ingredients For chicken, veal or pork schnitzel

  • 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

How To Make chicken, veal or pork schnitzel

  • 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.