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Author Notes: Weiner schnitzel (hehe and I thought tart was a funny word!) is a traditional Austrian dish where they take a pounded cutlet, bread it and fry it. Typically weiner schnitzel (hehe) is made with veal or sometimes pork (gasp!) but when Austrian Jews brought this tasty dish to Israel, they switched it up with chicken! —What Jew Wanna Eat
- 2 six-ounce boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro, chopped
- 1 garlic clove, minced
- 1 1/2 cups Panko bread crumbs
- canola oil
- salt to taste
- First, drape your chicken with saran wrap and pound thin- less than 1/2 an inch think- either with a meat mallet or a rolling pin. Now get your mixtures ready. Add 1 teaspoon salt and 1/2 teaspoon pepper to the flour bowl. Then add 1/4 cup cilantro and minced garlic clove to the egg bowl and just panko in the third bowl!
- Now just pass your cutlet through each plate- flour first for the egg to stick to, then the egg mixture, and then press on the Panko! Make sure the Panko gets on all parts of the chicken.
- Now heat up 1/2 inch canola oil in a frying pan and it’s fry time! Fry one side of the chicken until golden brown, and then flip and cook the other side. Mine took about 2 minutes per side. It’s quick!
- Put your schnitzel on a rack over a paper towel on a plate so it doesn’t get soggy from its own oil. Then keep warm in a 200 degree F oven while you repeat with your other cutlet. Or cook both at the same time you crafty cooker, you!
- Now time to make your sauce! Mince up two jalapenos and saute those in two tablespoons canola oil until soft, or about 5 minutes.Then add two tablespoons flour to make a roux and cook for another 1-2 minutes.
- Lastly add your milk and cook until you have a sauce! Add 1/2 cup cilantro and more milk if necessary and season with salt to taste. I like to serve my gravy on the side instead of on top so the chicken doesn’t get soggy.