This post is dedicated to my dear friend Stephanie. We used to live across the street from each other and those years were so much fun. One of the many things we enjoyed on our days off from work was cooking together. She would come over with her babies, and while they played we would talk about what we were going to make for dinner. Many times, we would cook a meal and when our husbands would get home from work, we would all eat together, or she would take her half of whatever we made home, and enjoy it with her family there. Many times, a glass or two of wine was enjoyed. This is one of the many wonderful things about food and cooking. It brings people together like nothing else.
Many times I take the chicken breast, put it in a large zip lock bag, and pound them thin before breading them. Other times, I take the quick way out and buy the thin sliced cutlets. These can be expensive though, and it’s really not hard to do it yourself. If you get a large family pack of skinless breasts, slice their thickness in half, and get the thin sliced breasts that way, it is much more economical. If you take the time to do a whole bunch this way and freeze them separated with plastic wrap, they are ready for you whenever you need them, and they won’t cost you nearly as much.
Another money saving tip, and frankly, even tastier, is to make your own seasoned breadcrumbs. Whenever I have left over bread, or bread that is on the verge of going stale, I pop it in a large zip lock bag and put it in the freezer. When I have a bunch, and it doesn’t matter what kind of bread, I take it out, thaw it slightly, cut it all into large chunks and put it in the food processor. You can process it until it’s as fine as you like, then season it to taste with salt, pepper, garlic powder, dried thyme, dried parsley, dried oregano and grated Parmesan cheese. Once I’m happy with the flavor of the breadcrumbs, I put them back it the ziplock and back in the freezer. Whenever I need breadcrumbs I take out as much as I need for meatballs, meat loaf, or breading all sorts of things for different recipes. When you make your own breadcrumbs they not only taste better, but you cut down on wasted bread, there are no added preservatives, you can use whatever bread you like, and the texture is great too. Try it!
Alright. Back to Schnitzels.
First, slice your chicken breast in half, slicing it open like a book. Keep it in place by putting your flat hand on top while you slice the chicken. Be careful and keep your fingers out of the way!
Take your time, and you will have even halves.
Do this with all of the chicken breasts and set them aside.
Next next set up your breading station. First dish is your seasoned flour..
Next is the egg wash, which is egg beaten with just a little water…
Season the chicken breasts with salt and pepper.
Lightly dredge the chicken breasts in flour first..
Then dip it in the egg wash..
And finally in the seasoned breadcrumbs. Set the breaded chicken aside, and heat enough vegetable or olive oil to 350 degrees, in a pan to reach half way up the cutlets when frying.
Fry the chicken for approximately 2-3 minutes until golden brown.
Turn the chicken over and fry the other side until golden, crispy and cooked all the way through. Drain any excess oil from the Chicken Schnitzels on paper towels or a rack before serving.
Enjoy with a squeeze of lemon, in a sandwich, in a salad, or in our case tonight..
Chicken Parmesan! 😃
Chicken Schnitzels (Yields: 6 Servings)
3 Large Skinless, Boneless Chicken Breasts
1 1/2 c Flour, seasoned with Salt and Pepper
2 Eggs, beaten with approximately 1 Tbs water
3-4 c Seasoned Bread Crumbs
Enough Vegetable or olive oil for frying
1. Slice the chicken breasts into 2 thinner pieces each. Season with salt and pepper.
2. Lightly dredge the chicken first in flour, then egg wash then the seasoned breadcrumbs. Set them aside.
3. Heat the oil in a frying pan to 350 degrees.
4. Fry the chicken for 2-3 minutes per side until crispy, golden brown, and cooked thoroughly. Drain on paper towels before serving.