RECIPE: German Chicken Schnitzel

Chicken schnitzel – served as a sandwich with traditional German cabbage. Electronic image by Ron Flaviano for Homeplate and Metro Monthly.


This particular recipe calls for chicken, but pork and veal can be used in the recipe. Modify cooking time to accommodate cooking requirements.


4 chicken breasts (boneless/skinless)
1 egg
5 tablespoons bread crumbs
5 tablespoons ground walnuts
5 tablespoons flour
4 tablespoons butter or margarine
1 small onion (diced)
1 tablespoon curry powder
1 ½ cups whipping cream
2 tablespoons lemon juice
3 teaspoons cornstarch


Beat egg in a shallow dish with salt and pepper. Mix bread crumbs with walnuts and set aside. Pound each chicken breast to ¾-inch thickness. Dip each chicken breast into flour, then in egg mixture, then in bread crumbs with walnuts.


Melt butter or margarine in large skillet. Brown the meat on both sides, turn down heat and cook for 20 minutes. Place breast on a platter, add diced onion to drippings into skillet and sauté until glazed. Add curry powder, stir in whipping cream. Make a paste with cornstarch and lemon juice, stir into cream and bring to a boil, stirring constantly until thickened and smooth. Season with salt and pepper and a dash of sugar. Place chicken breast in sauce and simmer gently for five minutes. Serve immediately.

Serves 4

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit for more of Helga’s recipes.

© 2011 The Metro Monthly. All rights reserved.

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