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Chicken Schnitzel

Prep Time20 minutes
Cook Time27 minutes
Course: Main Course
Cuisine: Austrian, German
Servings: 4 people

Ingredients

  • cooking spray
  • 4 6 oz skinless, boneless, thinly sliced chicken breasts
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup all-purpose flour
  • tsp cayenne pepper
  • tsp freshly grated nutmeg
  • ¼ cup milk
  • 1 large egg lightly beaten
  • 1 cup bread crumbs
  • 2 Tbsp parsley
  • ½ tsp garlic powder
  • 1 Tbsp canola oil

Instructions

Chicken Cutlet Preparation

  • Preheat oven to 350°.
  • Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
  • Season chicken cutlets with salt and pepper.

Create 3 Shallow Dishes for Dredging and Dipping

  • Flour Mixture: all-purpose flour, cayenne pepper, and nutmeg.
  • Egg Mixture: milk and egg.
  • Breading: bread crumbs, parsley, and garlic powder.

Dredging and Dipping

  • Dredge chicken cutlets first in flower mixture, followed by a dip in the egg mixture and finally dredge in breading, shaking off excess.

Cooking

  • Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned.
  • Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breast cutlets, adding more oil if necessary.
  • Bake in oven another 15 minutes or so until chicken is done.