Crispy Chicken Schnitzel with Herb-Brown Butter

October 6, 2014


My husband loves chicken schnitzel, so I wanted to find a way to make it in a way that wouldn’t totally ruin whats left of my bikini bod.  Thank goodness for Eating Well and their amazing adaption – this definitely is going to make its way to the top of my “Weekday Meals” list (everything was ready to go in under 30 minutes (including cook time!!).


Crispy Chicken Schnitzel with Herb-Brown Butter

  • 2 8-ounce boneless skinless chicken breasts (I asked my butcher to butterfly them)
  • 1/4 cup white whole-wheat flour (regular white flour is fine in a pinch)
  • 1 large eggs, beaten
  • Zest of 1 lemon
  • 1-2 cups fresh whole-wheat breadcrumbs
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1/4 cup chopped fresh herbs (I used dill and chives)
  1. Preheat oven to 450 degrees.
  2. Coat a large baking sheet with olive oil cooking spray.
  3. If you didn’t get your chicken breasts butterflied, now is the time to halve them horizontally and pound with a meat mallet until 1/4 inch thick.
  4. Season chicken with salt and pepper.
  5. Place flour in a shallow dish, beaten egg in a shallow dish and flour/lemon zest in a third dish.
  6. Coat both sides of the chicken in flour, then egg, then breadcrumbs and transfer to your prepared baked sheet. Spray with olive oil cooking spray.
  7. Bake the chicken until golden brown about 10-12 minutes.
  8. While chicken is baking, melt butter in a small saucepan over medium-high heat.  Cook about 2 minutes, until butter just starts to brown.  Add olive oil and minced shallot and cook for 30 seconds more.
  9. Remove from heat and stir in herbs. Season with salt and pepper.
  10. Serve chicken on a bed of mixed greens and top with herb sauce and lemon slices.




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