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La Crosse Bierhaus Chicken Schnitzel





  • 4 – 6 oz. chicken breasts
  • 1⁄4 cup wheat flour
  • 1/2 cup cornflour 
  • 1 tablespoon salt
  • 1⁄4 teaspoon ground turmeric
  • 1⁄8 teaspoon paprika
  • 2 tablespoons dried egg
  • 1 cup Hofbrau
  • Dunkel beer
  • Vegetable oil for frying  


Working with one piece of chicken at a time, place between two sheets of plastic wrap.  Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don’t tear the meat, until it’s about 1/4″ in thickness.  Salt and pepper Chicken and set aside. Combine beer, dried eggs, paprika, turmeric, and flour and mix well. Place wet mix in shallow bowl and cornflour in separate bowl. Dredge chicken in wet mix and then in cornflour Pan fry chicken over medium-high heat for 2-3 minutes per side until golden brown Serve topped with lemon butter caper sauce.

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