Chicken Schnitzel


Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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Chicken Schnitzel
Chicken Schnitzel
Ingredients
Brine:
1/2 cup full bodied ale
1/2 cup water
2 tsp. sea salt
2 tsp. sugar
2 tsp whole grain mustard
Chicken:
1 lb. Raley’s fresh boneless, skinless chicken breasts
2 cups fresh bread crumbs*
1/2 cup flour
1 tbsp. whole grain mustard
2 eggs
Vegetable oil for frying
Directions

Serve with Sweet and Sour Cabbage for the full German experience!

Prep: 20 minutes  Brine: overnight  
Stand: 10 minutes  Cook: 6 to 8 minutes  Serves: 4

1. Place all brine ingredients in a large resealable bag; squeeze bag gently to mix, then stand upright in a large bowl.
2. Place chicken between layers of plastic wrap and pound until very thin. Place in brine. Seal bag and refrigerate overnight. Remove from brine and pat dry.
3. Place bread crumbs in one shallow dish and flour in another. Whisk together mustard and eggs in a third shallow dish. Coat chicken with flour, then egg mixture, then breadcrumbs. Place on a baking sheet and let stand for 10 minutes to dry.
4. Heat 1/2 inch of oil in a large skillet. Add chicken and cook for 3 to 4 minutes on each side or until golden brown. Let drain on paper towels and serve immediately.  
*Tear bread (preferably Pugliese) into 1-inch pieces and place in a blender or food processor. Pulse on and off until bread is in small crumbs.

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