Aright it’s officially unofficial. The Pennsylvania groundhog says we have 6 more weeks of winter ahead of us and the Staten Island groundhog says spring is on its way. That’s about as straight forward as vegetarian meatballs. Bah humbug groundhog.
Whether the weather will need to be weathered, or spring is springing up early, I’ve got a recipe for you. Schnitzel, otherwise known as Chicken Cutlets for those of you who didn’t just get back from Israel, is one of those seriously easy but wildly pleasing meals. There are a handful of ingredients, which make shopping for this dish a cinch. Plus, prep is super simple and unless you have a proficiency to burn things, you got this in the bag!
2 large eggs
1 clove of garlic, minced
1 cup of bread crumbs
½ cup of grated parmesan cheese
1 pound of thin chicken breast, pounded
Optional: Magic Sauce
To make schnitzel, you are going to want to make a work station! A little chicken assembly line of sorts! Set up two bowls, one for the dry ingredients and one for the wet ingredients. In the bowl for dry ingredients, combine the bread crumbs and parmesan cheese. In a separate bowl for wet ingredients, combine the eggs, garlic and a pinch of salt and pepper and beat to combine.*
Dip each cutlet into the egg mixture, making sure to coat completely. Then, place the cutlet in the dry ingredients and pat the breadcrumbs onto the cutlet until it’s completed coated. Add 2 tablespoons of olive oil to a skillet over medium – high heat. Once the oil is hot, add 2 cutlets a time and cook until golden brown. This should take about 3 minutes on each side, depending on how thin the cutlets are. Once they are cooked, transfer the cutlets to a baking sheet and place in a warm oven, roughly 250 degrees, until you are ready to serve them.
You can serve them as is, or with Magic Sauce on the side! Enjoy!
*This is a great use for magic sauce! Add a little to the egg mixture to coat your cutlets!