"Most commonly made with pork or veal, this recipe switched to chicken. Don't forget the lemon wedges! Lemon is delightful squeezed onto the finished schnitzel. Traditionally, we would serve the dish with potatoes and tangy cooked red cabbage. You will often find it served with fries. Either way, it is a satisfying, tasty dish that you will want to make again soon."
"Blue Ribbon Recipe Member's Choice When thinking of Schnitzel, traditionally, it's thought of as a pork dish. However, we loved the chicken twist in this recipe. The crust is golden brown and super crunchy. The chicken, though, stays tender and juicy. The squeeze of fresh lemon juice really adds another dimension of flavor, so don't be skimpy with it. - The Test Kitchen @kitchencrew"
Most commonly made with pork or veal, the recipe uses chicken for a lighter twist. The chicken is coated and fried to produce a golden-brown, super crunchy crust while remaining tender and juicy inside. Fresh lemon juice squeezed over the finished schnitzel brightens the flavor and should not be skimped. Traditional accompaniments include potatoes and tangy cooked red cabbage, though fries are a common alternative. The dish is satisfying and flavorful, suitable for repeat preparation, and earned a Blue Ribbon Member's Choice distinction from the Test Kitchen.
Read at Just A Pinch Recipes
Unable to calculate read time
Collection
[
|
...
]