Chicken Schnitzel with Caesar Salad

4
Medium
Dinner

Characteristics

Under 30 minutes Without peanuts Without nuts

Nutritional Facts Per Serving

690
Calories
50 g
Protein
65 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 690
  • Lipides 26 g
    • Saturated fat  8 g
    • 8 %
  • Cholesterol 245 mg
  • Sodium  840 mg
  • Carbs 65 g
    • fiber  4 g
    • Sugar  5 g
  • Protein 50 g

Ingredients

  • 4 large Compliments Balance Boneless Skinless Chicken Breasts
  • 1 large scoop all-purpose flour
  • 3 large eggs
  • 1 tablespoon minced fresh Italian parsley
  • 4 cups (about) Bread Crumbs
  • 21/2 tablespoons canola oil
  • 21/2 tablespoons Compliments Butter Unsalted
  • Salt and pepper to taste

Method

  1. Place a large piece of plastic wrap on work surface. 
  2. Unfold 1 chicken breast near 1 end of plastic. 
  3. Fold other end of plastic over chicken to cover completely. 
  4. Using mallet, pound chicken to .- to 1/3-inch thickness.
  5. Set cutlet aside in plastic sheet. 
  6. Repeat with remaining chicken breasts and 3 more sheets of plastic wrap. 
  7. Place large scoop of flour in shallow dish (such as pie dish). 

  8. Beat eggs and parsley in another shallow dish to blend. 

  9. Place 2 cups bread crumbs in third shallow dish. 

  10. Unwrap 1 chicken cutlet and sprinkle both sideswith salt and pepper. 

  11. Coat cutlet completely with fl our, then egg mixture,then bread crumbs. 

  12. Transfer cutlet to rimmed baking sheet. 

  13. Repeat withremaining chicken cutlets, adding more flour and bread crumbs as needed.

  14. Melt butter with oil over medium-high heat in a large skillet/sauté pan.
  15. Add cutlets to skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. 
  16. Flip cutlets and sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. 
  17. Transfer chicken to plates with a side of Caesar salad.

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