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Crunchy Chicken Schnitzel

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Crunchy Chicken Schnitzel (or you may call it a Large Chicken Nugget) is a perfect meal for starting off the new year and a resolution to have more family dinners together.

When I was a kid and it was my turn to pick what we were going to have for dinner, it was often wiener schnitzel. The name is pretty fancy, but the dish is not, and to a kid it’s really just a big flat chicken nugget. In this recipe I use chicken cutlets, but if you want to use pork or turkey cutlets instead, go ahead. I have also modernized it using the fantastically crispy Japanese panko bread crumbs.

YOU NEED

3 cups panko crumbs (or unseasoned bread crumbs)
1 cup finely shredded Parmesan cheese
1 cup flour seasoned with salt and pepper, for dredging
4 large eggs, beaten
11⁄2 pounds thin-cut boneless skinless chicken breasts, trimmed, preferably kosher and/or organic
Vegetable oil, for sautéing
2 lemons, sliced

TO MAKE 6 SERVINGS

Mix the panko crumbs and Parmesan in a wide, shallow container. Fill another wide, shallow container with flour and a third container with the beaten eggs.

Dredge the chicken breasts in flour, pat or shake off the excess, and then dip them in egg, letting any excess drip off. Coat the cutlets in the panko mixture by pressing them hard down into the crumbs, then flipping them and pressing the other side into the crumbs.

Heat a large nonstick skillet over a medium flame and drizzle in enough oil to cover the bottom. Gently sauté the cutlets for 3 to 4 minutes on each side, or until golden and just cooked through. You might have to do this in a few batches; just keep the finished ones warm in the oven.

Serve the cutlets garnished with a lemon slice. And our honey mustard sauce on the side if you like (the recipe is in the book).

For more great family dinner recipes, check out the book “The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time.”

 

Join the Discussion

  • jennifer

    my kids loved these “big” chicken tenders! the panko bread crumbs are genius! delish.

  • Janita Jesseramsing Andersen

    Sounds super yummy. My husband is gluten free so I use corn starch and use gluten free cornflakes. I love the idea of your book. Eager to read it and taste it!

    • Kirstin Uhrenholdt

      Hello Janita!
      I have used the cornflakes crumbs with great results many times! I just put a tiny bit of vinegar in the eggs to counter act the sweetness in the cornflakes. Good luck and enjoy!

  • http://www.mommymonologues.com Kate@Mommy Monologues

    Saw you on The View! I’ve been looking for some great recipes since we are on a tight budget & I have to cook every night. It’s getting difficult to keep it creative! I think I’m going to buy the book! I’m so EXCITED!

  • Greenapt

    Your website is all pretty and has warm feeling photos but let’s no forget if you advertise recipes with meat the horror of the lives of BILLIONS of animals suffering for your pretty dinner. The best meals for the health of the environment, your family and the billions of farm animals is meatless. Watch the countless videos of suffering then justify your recipes.

  • GloriaGarner

    Made this for dinner Monday and it was absolutely delicious. Definitely a keeper. LOVING the book and can’t wait to try more of the recipes.

  • http://www.mommymonologues.com Kate@Mommy Monologues

    http://bit.ly/ggkV9h This is the link to the blog post I wrote about your book!

    • Kirstin

      Kate!
      We are so touched that you bought the book and then wrote such a sweet blog. Loved reading both about your childhood and present dinners. Thank you so! And enjoy the shrimp cakes!

      • http://www.mommymonologues.com Kate@Mommy Monologues

        You are more than welcome! I hope this means that someone else will buy it and enjoy it!

  • Rosemarie

    I’m disappointed because I find it’s a little disturbing to see that you would use a ‘non-stick’ skillet to cook the ‘Crunchy Chicken Schnitzel’. Aren’t you concerned that you are, in actuality,….’eating’ what the skillet is coated with to make it ‘non-stick’?

    I recommend you use a well seasoned cast iron skillet and that you recommend such to your readers.

    • Kirstin

      Dear Rosemarie
      You are absolutely right cast iron skillets are fantastic, last forever and very affordable. We have been using the new safe nonstick pans that are not made from teflon ( they are not perfect, but I am sure they are working on that).
      The teflon nonstick pan is a tricky problem, and hopefully one that will be solved by the tinkerers soon.

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