0.0 – 0 reviews • Chicken Recipes
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Yield: |
2 servings |
Ingredients
- 2 chicken cutlets, boneless and skinless (about 5 ounces each)
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 egg
- 2 tablespoons milk
- 1/4 cup dry panko (Japanese) breadcrumbs
- 2 tablespoons canola oil
Instructions
- Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.
- Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
- Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
- In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
417 |
| Total Fat |
21 g |
| Saturated Fat |
3 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
38 g |
| Cholesterol |
185 mg |
| Sodium |
498 mg |
