thepioneerwoman
Chicken Schnitzel
Ree Drummond's chicken schnitzel recipe features chicken breasts that are coated in breadcrumbs and pan-fried until golden, served with a simple side salad.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 200˚F. Set a wire rack on a rimmed baking sheet. Toss the shallot, vinegar, and ¼ teaspoon salt in a large bowl. Set aside to pickle while making the chicken.
2
Halve each chicken breast horizontally. Place between 2 sheets of plastic wrap and pound to an even ¼-inch thickness with a mallet or heavy skillet. Mix together the remaining 1 teaspoon salt, the pepper, and garlic powder; sprinkle on both sides of the chicken.
3
Place the flour in a shallow dish, the beaten eggs in a second dish, and the breadcrumbs in a third. One at a time, coat each piece of chicken in the flour, shaking off the excess, then dip in the eggs and lastly in the breadcrumbs, pressing to coat thoroughly.
large eggs, lightly beaten2
4
Heat about ½ inch vegetable oil in a large skillet over medium-high heat. Working in batches, cook the chicken until browned and crisp, turning once, 4 to ⏱️ 6 minutes, adjusting the heat if the chicken is getting too dark. (You can also use 2 skillets to cook more chicken at once.) Blot the fried chicken briefly on paper towels, then place on the rack-lined baking sheet and keep warm in the oven.
Vegetable oil, for frying
5
Whisk the mustard into the pickled shallots, then whisk in the olive oil until smooth. Add the mixed greens and radishes and toss well to combine. Season with a pinch of salt. Serve the chicken schnitzel with the salad and lemon wedges.
radishes, thinly sliced4Lemon wedges, for serving
Nutrition Facts
calories
855 Calories
fat Content
57 g
fiber Content
3 g
sugar Content
3 g
sodium Content
729 mg
protein Content
47 g
trans Fat Content
0 g
cholesterol Content
186 mg
carbohydrate Content
35 g
saturated Fat Content
6 g
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