Chicken Wiener Schnitzel

This chicken Wiener schnitzel recipe is above and beyond — we added a little cayenne pepper to the panko mix for a...
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Thinkstock / PaulCowan

This chicken Wiener schnitzel recipe is above and beyond — we added a little cayenne pepper to the panko mix for a spicy kick.

Ingredients

  • 1 Pound boneless chicken breast
  • 1 Cup Italian seasoned panko
  • 2 Teaspoons lemon juice
  • 1 Teaspoon cayenne pepper
  • 1 Tablespoon parsley flakes
  • 1 egg (beaten)
  • Canola oil for frying

Directions

Pound chicken breast until it is less than 1/4-inch thick.

 

Into a large skillet, pour oil approximately 1/4-inch deep; heat until the oil bubbles when you drop in a pinch of panko.

 

Beat egg, and add 1 teaspoon lemon juice. Add parsley and cayenne pepper to panko.

 

Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.

Sprinkle with remaining lemon juice.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.