Germany (Part 3)

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Chicken Schnitzel

Traditional German meal. Other types of meat (pork, veal, lamb) can be substituted for chicken if desired. Chicken schnitzel pictured above (left) with cucumber salad (top) and german spinach with ham (right).

Total time: 40 minutes
Servings: 6-8


  • 4 large eggs
  • 3 clove garlic, minced
  • 1 teaspoon fresh parsley, minced for garnish
  • 2 cups breadcrumbs
  • 1 cup grated parmesan cheese
  • 1.3kg chicken breast, pounded to 1/4 inch thickness
  • 1/2 cup tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoon fresh lemon juice
  • 1 lemon, thinly sliced for garnish
  • additional parsley for garnish
  • salt and pepper to taste


  1. Beat eggs in a bowl with garlic, parsley, salt, and pepper.
  2. In a separate bowl, combine breadcrumbs and parmesan cheese. Dip each tenderized chicken breast into egg mixture to coat completely, then coat with breadcrumb mixture.
  3. For each chicken breast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Cook two chicken breasts at a time until golden brown and cooked through (3 minutes per side).
  5. Transfer the cooked chicken to a shallow pan and keep warm in the oven while preparing the rest of the meal.
  6. After all chicken breasts are cooked, wipe the skillet clean with paper towels.
  7. Heat butter in the skillet until melted and add wine. Heat for 30 seconds, then stir in chicken broth and lemon juice. Season with salt and pepper to taste. Simmer (2 minutes).
  8. Remove chicken from oven and pour broth mixture over chicken breasts. Garnish with parsley and lemon slices. Serve.

Family Ratings

  • McM: 4.5/5, tender chicken and flavorful sauce!

Original recipe:


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