Chicken, Veal Or Pork Schnitzel Recipe

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Chicken, Veal or Pork Schnitzel

Kathy D


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

★★★★★ 1 vote
15 Min
10 Min
Pan Fry


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
splash of milk or cream, beaten into
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


1If 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.
2Season the meat with salt and pepper and dust in the flour.
3Beat the eggs and milk or cream in a large shallow dish.
4Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
5Coat the meat in egg, then in crumbs.
6Heat 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.
7Serve 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