Al's Chicken Schnitzel (#2399)
German Poultry Main
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- 2 pounds Chicken Breasts
- 4 large Eggs
- 2 cups All-Purpose Flour
- 2 cups Bread Crumbs
- All measurements and currency mentioned below are in metric and australian currency.
- In 1 kilogram you usually get 3 breasts so cut them in half as described below and 2 halfs usually make a filling meal.
- Cut the chicken breasts down the middle into 2 parts. Use a mallet to beat chicken until it's a bit thinner so it cooks better. Also trim off any skin or get skinless breasts to reduce amount of calories.
- Get 3 plates. On the first plate sift flour on to plate. On second plate, beat eggs and pour onto a deep plate. On third put the bread crumbs on it.
- Dip or cover breasts in flour. Shake off excess. Coat breast with egg either by brushing on or dipping on plate. Then cover in bread crumbs and put on plate.
- Once this is done you are ready to cook them. Now i usually cook mine so that the bread crumbs brown but don't get burnt so the schnitzel is very soft.
- Since i'm not an experienced cook but have to do the cooking for the family (i'm 15 years old) i don't know if i'm under-cooking them or what but they taste best that way.
- Just cook them and when the look cooked cut in half and if the meat is white (like chicken should look not the colour of an uncooked fillet) they are cooked.
- I cook on medium heat in a frypan with some oil.
- Serving suggestions: In the colder months this meal is best served with mashed potato and gravy as well as carrots and any other vegetables you like.
- In the warm months my very favourite is a schnitzel burger. I put the lettuce on the bottom, beetroot next, then the schnitzel, then a thin pineapple ring, and mayo. Excellent in summer months 2 of these make a filling and tasty meal.
- Well there you go. Comments and criticism would be appreciated. Cya!