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Recipe for :

Chicken Schnitzel

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


4 boneless chicken breasts (pounded thin)
1/2 cup flour (all purpose)
4 eggs whipped
1/2 cup panko bread crumbs (Japanese style bread crumb)
1/2 cup bread crumbs (unseasoned)
1/2 cup peanut oil (or vegetable oil)
Salt and pepper to taste
2 sage sprigs (optional)
2 Tblsp. butter (sweet, unsalted)

  • Dredge the chicken breasts into the flour, then shake off the excess so the breasts have a light dusting on them.
  • Place the chicken into the eggs and lightly coat each side.
  • Next, mix the two bread crumbs together and place the breasts into the bread crumbs and lightly coat.
  • Meanwhile, heat the oil in a pan.
  • Season the breasts to taste with salt and pepper. Carefully place them into oil, shaking the pan gently (carefully so that you don’t burn yourself).
  • Lightly brown the chicken, then turn over and continue to brown.
  • Add the sage (optional), and butter. Baste lightly, remove from the pan.
  • Blot on a towel to remove the excess oil. Serve immediately.

Serves 4

Shirley Cline