Chicken Schnitzel

Serve with small duchess potatoes or rice and asparagus or green beans

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


  • 2 thin chicken cutlets
  • 1 cup chicken broth (maybe a bit more)
  • 1 lemon (juiced)
  • 2 teaspoons onion powder
  • 1 egg
  • 1/2 cup flower
  • 1/2 cup breadcrumbs
  • tablespoon olive oil


  1. Combine chicken broth with lemon juice
  2. Put flower in a shallow dish and mix with onion powder
  3. Beat egg in a shallow bowl
  4. Put breadcrumbs in a shallow dish
  5. Dredge chicken in flower and shake of any excess
  6. Dip chicken in egg
  7. Coat chicken with breadcrumbs
  8. Heat olive oil in pan
  9. Brown chicken on both sides (about 2 minutes on each side)
  10. Reduce heat
  11. Add enough chicken broth mixture so that the bottom of the pan is covered, but make sure not to cover the chicken with liquid.
  12. Simmer on low heat until chicken is done (about 15 to 20 minutes)
  13. Remove chicken from pan and drizzle with broth mixture from the pan
  14. Serve with small duchess potatoes or rice and veggies of your choice

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