Chicken Schnitzel Recipe
Ingredients
| 2 whole chicken breasts (about 1 lb. each), split; or 8 chicken thighs (2 to 2 1/2 lbs. total); or half of each | ||
| Dry basil, dill weed, rubbed dry sage, dry oregano leaves, dry marjoram leaves, or seasoned pepper | ||
| Butter/Margarine | 4 Tablespoon | |
| Lemon wedges | ||
| Salt | To Taste | |
Directions
Skin and bone chicken; discard skin and bones, then rinse meat and pat dry.
Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces.
Cover with another sheet of plastic wrap.
Pound meat firmly with a flat-surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.
Sprinkle chicken lightly with herbs or pepper.
In a 10- to 12-inch frying pan, melt just enough butter to coat bottom of pan over high heat.
Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side.
Add more butter to pan as needed.
Lift meat from pan as cooked; keep warm.
Offer lemon wedges to squeeze over meat; season to taste with salt.
Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces.
Cover with another sheet of plastic wrap.
Pound meat firmly with a flat-surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.
Sprinkle chicken lightly with herbs or pepper.
In a 10- to 12-inch frying pan, melt just enough butter to coat bottom of pan over high heat.
Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side.
Add more butter to pan as needed.
Lift meat from pan as cooked; keep warm.
Offer lemon wedges to squeeze over meat; season to taste with salt.
Chef
