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Nutrition Facts
Serving Size 1 (109g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 parmesan cheese
Calories 193
Calories from Fat 78		(40%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 85mg		28%
Sodium 142mg		5%
Potassium 242mg		6%
Total Carbohydrate 7.1g		2%
	Dietary Fiber 0.5g	2%
	Sugars 0.8g
Protein 20.5g		40%
detailed view... how is this calculated?

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Lemon-Basil Chicken Schnitzel

Recipe #37042 | 30 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Carrie Ann
Aug 13, 2002

I got this recipe many years ago from a dear friend of mine, and it's become one of my family's favourites.

SERVES 6 (change servings and units)

Ingredients

1/2 cup dry breadcrumbs
1/4 freshly ground parmesan cheese
1 1/2 teaspoons dried basil or 2 tablespoons chopped fresh basil
salt and pepper
1 egg
2 tablespoons lemon juice
4-6 boneless skinless chicken breasts, patted dry
1 tablespoon butter
2 tablespoons vegetable oil

Directions

1
Combine crumbs, cheese and seasonings in a shallow dish.
2
In a large dish beat egg with lemon juice.
3
Dip chicken pieces in egg mixture. Roll in crumb mixture and pat to ensure even layer of crumbs.
4
Place on rack or wax paper.
5
Heat butter and oil together in frying pan over medium heat.
6
Add several peices of chicken at a time but do not crowd.
7
Cook until golden on both sides, about 5 minutes per side.
8
Remove to serving platter.
9
Brown any remaining chicken pieces.
10
Return all chicken to the pan.
11
Cover and cook for 2 minutes more or until chicken feels springy to the touch.

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Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Izzybee

On Mar 8, 2008

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From: Jen T

On Aug 1, 2006

I have made this 3 times in the past week......twice for just the two of us and the third time for family. All agree this is a great recipe. The blend of basil, lemon & parmesan is just right. A definite 'keeper' for us

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From: HEP MEP

On May 14, 2005

I made just one of these for myself last night since "The Others" were having pizza which isn't in my diet at this time. It was delicious! (wish I would have made two)It seemed lighter and crispier than a chicken Parmesan breading. I'm going to treat all of us to these tomorrow for dinner. Thanks.

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From: PanNan

On Aug 28, 2002

This was a hit with the family. The chicken has a nice flavorful coating and was moist and tender inside. I had a little trouble with the coating wanting to separate from the chicken while I was cooking it, but for the most part it worked out OK. After I removed the chicken, I deglazed the pan with white wine and used that to top the pasta I made to go with it. Thanks for sharing this recipe. I'll make it again.

1 person found this review helpful

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