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        Calories
        500
        Fat
        25.4g
        Saturates
        7.4g
        Protein
        33.8g
        Carbs
        33.8g
        Sugars
        2.4g
        • Calories
          500
        • Fat
          25.4g
        • Saturates
          7.4g
        • Protein
          33.8g
        • Carbs
          33.8g
        • Sugars
          2.4g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          500
        • Fat
          25.4g
        • Saturates
          7.4g
        • Protein
          33.8g
        • Carbs
          33.8g
        • Sugars
          2.4g

        German

        Schnitzel with sour cream sauce

        • Prep Time
          10 Mins
        • Cook Time
          4 Mins
        • Serves
          4

        About

        Thinly pounded breasts of meat, coated with flour, eggs and bread crumbs, then pan-fried and topped with flavourful sour cream and dill sauce

        Ingredients

        Order Ingredients

        Method

        1. Use a meat hammer to pound the chicken breasts to 2cm thickness. Cut small slits around the edges to prevent curling.
        2. Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
        3. Heat the olive oil in a large skillet on medium high heat. Dredge the chicken first in the seasoned flour, then dip in the egg mixture, and then into the mixture of bread crumbs and paprika.
        4. Working in batches, sauté the chicken for 3-4 minutes on each side. Remove from the skillet and cover with foil or place in a warm oven to keep warm.
        5. Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
        6. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
        7. Serve the chicken with the sauce, and lemon slices if you like.
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