German Chicken Schnitzel / Chicken Escalope Crunchy on the outside & tender on the inside

chicken breasts

🥗Healthier: turkey breasts

💰Cheaper: pork loin

Turkey is leaner, while pork is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat adds fiber, cornstarch is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more affordable.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko is lighter and crispier, while crushed crackers are often cheaper.

In a pot, add water and 1 kg of potatoes on high heat, bring to boil and cook for 30 to 35 minutes or until done.

Drain all the water from the boiled potatoes and peel them in a bowl.

Mash by hand or use a potato masher, add butter, warm milk, black pepper, and salt.

Mix to combine and serve, garnished with parsley.

Lay the chicken breasts on a cutting board, slice carefully horizontally into the chicken.

Cover with plastic wrap and pound thin until of uniform thickness, seasoning both sides with salt and pepper.

In a bowl, add 2 eggs and 1 tbsp Dijon mustard, mix to combine.

In a plate, add flour, salt, and paprika, mix to combine.

In a third plate, add breadcrumbs.

Pour oil into a sauté pan until deep enough for frying, heat oil slowly over medium.

Dip each chicken breast into the flour, then into the egg mixture, and finally into the breadcrumbs.

Fry the coated chicken breasts in a single layer until golden brown on both sides, about 4 to 5 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens