Chicken Schnitzel has always been one of my favorite meals. I don’t quite know how such a German dish was so popular in Persian homes. In fact it was so popular that, like many other English word in Farsi, it was renamed to Shenisel at the butcher shop where you could buy the breaded chicken and just fry it at home. It was usually served with french fries and of course ketchup and lime juice at our home, just because we Persians like to add lime juice and ketchup to everything.
Why I am talking about Schnitzel in a post about Chicken Piccata? Well, it’s technically the same thing, except it’s served with a delicious tangy sauce made with white wine and lemon instead of ketchup.
Serving: 2 people
2 pieces of thinly sliced chicken breast
1/2 cup dry white wine
2 tablespoons butter
1/3 cup flour
1/3 cup bread crumbs
1 large egg, beaten
2 tablespoons olive oil
salt and pepper to taste
Preheat the oven to 350 degrees. Prepare a sheet pan with baking sheets.
Sprinkle each piece of chicken with salt and pepper. Place the flour, bread crumbs and the beaten egg in three different plates. Dip each piece of chicken first in flour, then in the egg and lastly in the bread crumbs. Make sure the chicken is fully covered with the ingredients.
Heat the olive oil in a pan and sauté the chicken over medium heat on both sides until browned.
Place the chickens on the sheet pan and bake for 5-10 minutes.
Prepare the Sauce:
Melt the butter in a sauce pan. Add white wine, lemon juice, and salt and pepper. Boil over medium heat for about 5 minutes.
Spoon the sauce over each breast, garnish with sliced lemon and sprinkle with some chopped parsley.
You can serve this dish with some sautéed potatoes and mushrooms.