This Week…Would You Like a Little Weiner in Your Schnitzel?

This Week…Would You Like a Little Weiner in Your Schnitzel?

This is one of Larry’s favorite dishes!  When we lived in South Florida, there was a cute German restaurant not far from us. My order never varied…Weinerschnitzel. 

There are many variations of a Schnitzel. In Austria, you’d use veal; German schnitzel uses pork. And Texas Schnitzel is called Chicken Fried Steak!

We tend to use chicken, but use whatever you want. In fact, because Larry likes the sauce so much, I’ve varied the recipe, using shrimp and adding mushrooms and green beans.

Quick and Easy Chicken Schnitzel Servings: 4

Ingredients

• 2 large eggs  (I used 3)
• 1 clove garlic, minced
• 1/2 teaspoon minced fresh parsley
• coarse salt
• ground pepper
• 1 cup fresh breadcrumbs made from 3 slices of white bread. (I used breadcrumbs AND added Panko crumbs)
• 1/2 cup grated Parmesan cheese
• 4 6-ounce chicken cutlets, pounded to an even 1/4 inch thickness
• 4 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• Optional…I toss in some capers

Instructions

1. Beat the eggs in a shallow bowl with the garlic, parsley, salt, and pepper.
2. In a separate shallow bowl, combine the breadcrumbs and Parmesan cheese. **I also added Panko crumbs
3. Dip each cutlet into the breadcrumbs,  then into the egg mixture to coat completely, then dredge in the breadcrumb mixture again, patting it on to help it stick.
4. For every 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over medium-high heat. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
5. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
6. Wipe the skillet clean with paper towels. Heat the butter until melted and add the wine. Heat for 30 seconds and stir in the broth and lemon juice—season with salt and pepper. Simmer 2 minutes.  I also added some capers to the sauce.
7. Pour broth mixture over cutlets and garnish with parsley and lemon slices.

Serve with spaetzle, noodles, whatever you like!!! 

Enjoy!