Chicken Schnitzel

9/5/2014

A rose by any other name would smell as sweet.

I've come to realize that there are quite a few cultures around the world enjoy some form of breaded, pan fried chicken breast. It may be called different things but it's the same basic ingredients and the same cooking methods.

If you're in Japan - you're eating Chicken Katsu, if you're in Germany - it's Chicken Schnitzel, if you're in Italy - Chicken Cutlets is what you order, if you're in the American south - it's referred to as chicken fried chicken. The point is that it's all basically the same recipe - boneless, skinless chicken breasts that are breaded and lightly pan fried to create a golden crispy exterior.

Regardless of what you call it or where you eat it, pan fried breaded chicken is delicious.

I took this recipe from my August 2014 Taste of Home magazine. In this case, it's referred to as Chicken Schnitzel.

Chicken Schnitzel
1 egg
1/4 cup milk
1/2 cup flour
1/2 cup panko
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
salt and pepper
oil for frying
4 thinly sliced chicken breasts

Start by preparing the bowls for breading. Place flour in one bowl.

Combine egg and milk in a second bowl.