 |
| Photo: Jennifer Iserloh. |
In truth, the word schnitzel comes from the German term "schneiden" which means to cut, so schnitzel means cutlet. Thus, Wiener Schnitzel is not a cut-up hot dog, but rather a "cutlet from Vienna or Wien." See how I make it after the jump.
Now that we've got our P's and Q's in order, let's talk real breaded, crisp-on-the-outside, juicy-on-the-inside schnitzel.
Wiener Schnitzel is my husband's favorite -- so I created a chicken version, because good veal is hard to find in my local grocery store and can be a bit pricey. I make my own whole-grain breadcrumbs, to give it a healthier twist, and use less oil then the traditional version. Yet it still comes out just as crisp, because I finish it off in the oven. Serve with fresh lemon wedges and a salad for a complete meal.
Chicken Schnitzel
Serves 4
Ingredients
1 cup whole-wheat breadcrumbs
1 tablespoon chopped parsley (optional)
2 teaspoons sesame seeds
1 teaspoon grated Parmesan
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
1 egg
3 egg whites
¼ cup white whole-wheat flour or whole-wheat pastry flour
1 teaspoon salt
4 thinly sliced chicken cutlets
1 large lemon, cut into wedges, seeds removed
Preheat the oven to 400 degrees. Place the breadcrumbs, parsley, sesame seeds, Parmesan, paprika and black pepper on a sheet of wax paper. Mix with a fork until combined.
Place the egg and egg whites in a shallow bowl and whisk until well combined. Spread the flour out onto a plate. Sprinkle the chicken with half the salt and press into the flour. Dip into the egg wash and press into the breadcrumb mixture. Repeat with remaining cutlets.
Heat two large ovenproof skillets over medium heat. Add a tablespoon of oil to each skillet. Add two cutlets to each pan and cook 2 to 3 minutes until the cutlets start to brown. Spray the top of the cutlets with a light coat of cooking spray and turn. Slide the skillet into the oven and bake 3 to 4 minutes until the chicken is cooked through. Transfer to a plate covered with paper towels. Sprinkle with remaining salt and serve immediately with lemon wedges.
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
