Chicken Schnitzel

Name: Chicken Schnitzel
Yield: Serve 4 to 6
Cuisine: Europe, Eastern European & German
Ingredients: 1/2 cup, all-purpose flour; 2 , large eggs; 1 tablespoon, vegetable oil; 2 cups, plain dried bread crumbs; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 2 tablespoons, kosher salt; 1 teaspoon, pepper; 2 cups, vegetable oil for frying; , Lemon wedges

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Appears in Cook's Illustrated March/April 2020, America's Test Kitchen TV

Main Courses

Europe

Eastern European & German

Poultry

Chicken

Austrian schnitzel elevates the humble breaded chicken cutlet to an elegant dish fit for entertaining.

SERVESServe 4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

Chicken schnitzel is defined by thin, tender, juicy cutlets coated in a fine, wrinkly crust that puffs away from the meat during frying. Halving and pounding chicken breasts ¼ inch thick ensured that they were tender and delicate. Fine stor...

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