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Pretzel Crusted Schnitzel

a great way to add variety to a schnitzel. Bread it with crushed pretzels instead of bread crumbs.

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Recipes from a German Grandma

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4 servings

1 lb (about) of boneless chicken breasts
You can use pork also.
2 cups pretzels crushed. ( about half a medium bag of hard snack pretzels)

Batter Ingredients


Milk 1 cup milk
Eggs 2
Flour 1 / 4 cup flour
Kosher Salt 1 teaspoon
Black Pepper ½ teaspoon
Worcestershire Sauce 1 and ½ Tablesp.

Olive oil for Frying
Lemon wedges

printer friendly


I bought 2 large chicken breasts on special, not the pre portioned ones so they were a bit cheaper.
I cut them in half so I could make two shnitzels from each one.
I put each piece of chicken breast inside a thicker plastic storage bag like a zip lock freezer bag.
any will work but a good sturdy plastic storage bag helps the meat slip and spread evenly instead of tearing.

By the way this will work with pork as well if you want.

Here is a good measure of how thin it should be. this is about 1/ 4 inch thick. A bit bigger than a U.S. quarter.

This is ready for dipping.


I mixed the batter ingredients till they are nice and smooth. put the crushed pretzels on a plate.

Dip a chicken breast in the batter and then into the crushed pretzels.

Coat the chicken breast
well with the crushed pretzels and stack on another plate so the crumbs can set.
Heat a skillet to medium heat and add olive oil, place some schnitzels in the pan but down crowd them.
I do 2 at a time.

Turn over when they are nicely browned.

Hold in a dish in the oven until you are ready to serve.


Serve with fresh lemon wedge.

More Recipes and Links

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Pan Fried Chicken Schnitzel

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Last updated October 14, 2010