Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Chicken Schnitzel
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 577
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 69 g
- Cholesterol
- 261 mg
- Sodium
- 807 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 577
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 69 g
- Cholesterol
- 261 mg
- Sodium
- 807 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
- Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
- Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
- Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.
