Best 4 Herbed Chicken Schnitzel Recipes
### Herbed Chicken Schnitzel: A Crispy, Flavorful Treat for All Occasions
Indulge in the culinary delight of Herbed Chicken Schnitzel, a delectable dish that combines the essence of classic schnitzel with a burst of aromatic herbs. This enticing entrée features tender chicken fillets coated in a crispy, golden-brown crust, infused with the vibrant flavors of thyme, sage, and rosemary. Served alongside a refreshing lemon wedge and a selection of tangy dipping sauces, Herbed Chicken Schnitzel promises an unforgettable dining experience.
### Recipe Variations:
- **Classic Chicken Schnitzel**: Experience the timeless simplicity of traditional chicken schnitzel, prepared with a classic breadcrumb coating and pan-fried to perfection.
- **Parmesan Crusted Chicken Schnitzel**: Elevate your schnitzel with a Parmesan cheese crust, adding a layer of savory richness and a golden-brown finish.
- **Honey Mustard Chicken Schnitzel**: Delight in the sweet and tangy combination of honey mustard sauce drizzled over crispy chicken schnitzel, creating a harmonious balance of flavors.
- **Lemon Herb Chicken Schnitzel**: Enhance the zesty flavors of lemon and herbs with this variation, featuring a zesty lemon-herb marinade and a panko crumb coating for added texture.
HERBED CHICKEN SCHNITZEL
Pan-fried breaded veal (or pork or chicken or turkey) is one of the most universal dishes, with a skrillion variations - baked with bechamel in England, served cordon bleu-style in Hungary, accompanied by ketchup in Israel and gravy in Sweden. But the best schnitzel is the original schnitzel, credit for which is contested between Milan ('cotoletta alla milanese') and Vienna ('wiener schnitzel'), which relies on the clean simplicity of fresh lemon juice. My own variation, while keeping the lemon, jazzes things up a bit with the addition of herbs and grated parmesan to the breading.
Provided by Jedley
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
- Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
- Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
- Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
- In a large skillet, heat the olive oil to frying temperature (medium-high flame).
- Cook 1 filet at a time, about a minute each side or until golden and crispy.
- Season with ground black pepper and sprinkle generously with fresh lemon juice.
- Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.
Nutrition Facts : Calories 656.4, Fat 35.5, SaturatedFat 6.9, Cholesterol 114.5, Sodium 1718.1, Carbohydrate 69.9, Fiber 6, Sugar 3.7, Protein 17.7
BAKED CHICKEN SCHNITZEL
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
- Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
- Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
- Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g
HERBED CHICKEN FETTUCCINE
Savory seasonings add zip to these moist chicken strips tossed with pasta. "Every time I fix this dish, the kids ask for more," reports Kathy Kirkland of Denham Springs, Louisiana. "It goes well with steamed broccoli and glazed carrots to make a quick and colorful meal."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.
Nutrition Facts : Calories 536 calories, Fat 23g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1424mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
CRISP CHICKEN SCHNITZEL WITH LEMONY SPRING HERB SALAD
New York Times, June 3, 2009 The hallmark of a perfect Wiener schnitzel, opined the epicure Joseph Wechsberg, is a slice of veal with breading "so dry you could sit on it without having a fat stain on your pants." I've clung to this image since I read it in Mr. Wechsberg's classic 1953 book, "Blue Trout and Black Truffles." Why anyone would ever sit on a schnitzel to test it in the first place wasn't clear, but I liked the notion of such a greaseless fried morsel of meat. Years later, an Austrian chef, Mario Lohninger, gave me a schnitzel lesson. (He and I worked on a cookbook together.) I thought I knew what was what. "They say you should be able to sit on a schnitzel without getting grease on your pants, right?" I said with authority. Mr. Lohninger raised an eyebrow. "Maybe they sit on schnitzel in Vienna," he said. "Where I come from we prefer a crisp, light schnitzel with a crust that rises like a soufflé." The secret, he said, is to trap air in the crust when you cook the meat by moving and shaking the pan. After dipping the veal in flour, egg and bread crumbs, he put a cutlet in the skillet, swirling it so the hot oil undulated over the cutlet in waves. This motion creates steam that lifts the crust away from the meat, allowing the bread crumbs to crisp without sticking to the veal in a gummy mass. Indeed, his schnitzel was a golden, gorgeous thing, with a puffy crust that shattered at the touch of a fork, and tender meat within. He served it with cucumber salad and lingonberry jam. Years went by, but when my next schnitzel craving hit, it hit hard. I wanted crumby, crisp, fried meat for dinner, and would not be denied. What I didn't want, however, was factory farm veal. I know there is humanely raised veal available in New York, but not at my local market. I chose cutlets of free-range chicken instead. Because the cutlets were not quite one-eighth-inch thick - the proper thickness for schnitzel, according to Mr. Lohninger - I pounded them a little with a rolling pin. Then, without handling them too much, I gently dipped them in flour, egg and bread crumbs. When they were all nicely coated, I dropped a cutlet in hot oil, swirling the pan as instructed. The meat puffed slightly and browned beautifully. The chicken was soft and savory (thanks to a pinch of cayenne and nutmeg) beneath the ultra-crisp crust. I served it with a bright herb-laden salad. The schnitzel passed Mr. Lohninger's soufflé test easily, and you don't have to sit on any cutlets - unless you're into that.
Provided by JackieOhNo
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
- Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
- Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
Nutrition Facts : Calories 875.1, Fat 41.5, SaturatedFat 7, Cholesterol 257.5, Sodium 878.8, Carbohydrate 62, Fiber 7.4, Sugar 4.1, Protein 61.8
Tips:
- Use a meat mallet or rolling pin to pound the chicken breasts thin. This will help them cook evenly and prevent them from drying out.
- Season the chicken breasts with salt and pepper before dredging them in the flour mixture. This will help to enhance their flavor.
- Use a shallow dish for dredging the chicken breasts in the flour mixture. This will help to ensure that they are evenly coated.
- Heat the oil in a large skillet over medium-high heat. This will help to create a crispy crust on the chicken breasts.
- Cook the chicken breasts for 3-4 minutes per side, or until they are golden brown and cooked through. Do not overcrowd the skillet, or the chicken breasts will not cook evenly.
- Drain the chicken breasts on paper towels before serving. This will help to remove any excess oil.
- Serve the chicken breasts immediately with your favorite sides.
Conclusion:
Herbed chicken schnitzel is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken breasts. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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