Thursday, January 28, 2010

Chicken Schnitzel


  • 3 large eggs
  • ½ teaspoon minced garlic
  • 1 teaspoon Italian Seasonings
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 1/2 cups breadcrumbs (8 slices of bread)
  • 2 lbs.chicken strips
  • Canola oil


  1. Beat eggs in a shallow bowl with garlic, Italian seasoning, salt and pepper.
  2. In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs).
  3. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
  4. For each 3 strips, heat ~2 tbsp oil in a large skillet over med heat.
  5. Cook 3 strips at a time until golden brown and cooked through, about 3 minutes per side.
  6. Transfer the cooked chicken strips to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining strips.

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