Chicken Schnitzel Recipe
If you’re craving a dish that’s crispy, tender, and bursting with flavor, look no further than this Chicken Schnitzel Recipe. This classic dish hails from Austria and is adored worldwide for its simplicity and deliciousness. Perfectly breaded and fried, the schnitzel is a quick weeknight meal that pairs beautifully with a simple salad or some roasted vegetables. Plus, it’s a fantastic way to enjoy chicken in a delightful new way.
Reasons to Love Chicken Schnitzel Recipe
There are countless reasons to adore this Chicken Schnitzel Recipe. First and foremost, it’s incredibly easy to prepare, making it ideal for both novice cooks and seasoned chefs alike. The crispy panko breadcrumb coating creates a delightful crunch that contrasts beautifully with the juicy chicken inside. Moreover, it’s a versatile dish; you can serve it with lemon wedges, over pasta, or even in a sandwich. Plus, it’s a great way to impress your family or guests without spending hours in the kitchen.
Gather These Ingredients
To make this mouthwatering Chicken Schnitzel, gather the following ingredients:
- 1 1/2 lb (2 large) boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Extra light olive oil, or canola oil, or any high-heat cooking oil
- Coarse salt, to sprinkle on fried chicken
- Lemon wedges, for serving
Tools of the Trade
Before diving into the cooking process, ensure you have the following tools handy:
- Meat mallet or rolling pin: To tenderize the chicken.
- Three shallow dishes: For flour, egg, and breadcrumbs.
- Large skillet: To fry the schnitzels evenly.
- Cooking thermometer: To check the oil temperature.
- Paper towels: For draining excess oil after frying.
Chicken Schnitzel Recipe: How It’s Done
Now that you have everything ready, let’s get started with the recipe!
Step 1: Prepare the Chicken
Begin by placing the halved chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. This tenderizes the meat and ensures it cooks evenly.
Step 2: Set Up Your Breading Station
In the first shallow dish, combine the all-purpose flour, garlic salt, paprika, and black pepper. In the second dish, beat the large eggs until well combined. In the third dish, place the panko breadcrumbs.
Step 3: Dredge the Chicken
Take each piece of chicken and coat it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the panko breadcrumbs, pressing them onto the surface to ensure a good coating. Repeat until all pieces are breaded.
Step 4: Heat the Oil
In a large skillet, pour in enough oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it shimmers. You can test if it’s ready by dropping a few breadcrumbs into the oil; if they sizzle, you’re good to go.
Step 5: Fry the Schnitzels
Carefully add the breaded chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes, or until golden brown and cooked through. You can check the internal temperature with a cooking thermometer; it should read 165°F (75°C).
Step 6: Drain and Season
Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil. Sprinkle with coarse salt while they’re still hot.
Step 7: Serve
Serve your crispy Chicken Schnitzel hot, with lemon wedges on the side for squeezing over the top. This dish pairs wonderfully with a light salad or even some creamy mashed potatoes.
Ingredient Swaps & Substitutions
If you’re looking to customize your Chicken Schnitzel, consider these swaps:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
- Instead of panko breadcrumbs, you can use regular breadcrumbs, though the texture may be slightly different.
- Feel free to add herbs like dried oregano or thyme to the breadcrumb mixture for an extra layer of flavor.
- For a lighter option, try baking the schnitzels in the oven instead of frying. Just spray them with cooking oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
Learn from These Mistakes
Even the best cooks can make mistakes. Here are some common pitfalls to avoid:
- Overcrowding the pan: This can cause the oil temperature to drop, resulting in soggy schnitzels. Fry in batches if necessary.
- Not pounding the chicken evenly: Uneven thickness can lead to some parts being overcooked while others are undercooked.
- Skipping the seasoning: Don’t forget to season each layer (flour, eggs, breadcrumbs) to build flavor.
- Using too low a heat: If the oil isn’t hot enough, the schnitzels will absorb too much oil and become greasy.
Keep-It-Fresh Plan
If you want to enjoy your Chicken Schnitzel later, here’s how to keep it fresh:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the schnitzels in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy.
- You can also freeze the uncooked breaded schnitzels. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked directly from frozen; just add a few extra minutes to the cooking time.
Your Questions, Answered
Can I make Chicken Schnitzel ahead of time?
Yes! You can bread the chicken ahead of time and store it in the refrigerator until you’re ready to fry. Just ensure you keep it covered to prevent it from drying out.
What can I serve with Chicken Schnitzel?
Chicken Schnitzel pairs well with a variety of sides, such as a light salad, roasted vegetables, or even pasta. For a twist, try serving it with Honey Garlic Chicken for a sweet and savory contrast.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a richer flavor and can be used in the same way. Just ensure they are boneless and skinless for even cooking.
How do I keep my schnitzel crispy?
To maintain crispiness, avoid stacking the schnitzels on top of each other after frying. Instead, place them on a wire rack to cool, which allows air to circulate.
Because You Liked This
If you enjoyed this Chicken Schnitzel Recipe, you might also love:
- Panko Chicken: Another crispy chicken delight!
- Air Fryer Chicken Parmesan: A healthier twist on a classic.
- Honey Garlic Chicken: Sweet and savory perfection.
Make It Tonight
Now that you have all the tips and tricks for this Chicken Schnitzel Recipe, it’s time to get cooking! Gather your ingredients, follow the steps, and treat yourself to a delicious meal that’s bound to impress. With its satisfying crunch and moist chicken, this dish will quickly become a favorite in your household. Enjoy every bite and don’t forget to squeeze that fresh lemon over the top for an added zing!
Chicken Schnitzel Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken. Begin by placing the halved chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick.
- Step 2: Set Up Your Breading Station. In the first shallow dish, combine the all-purpose flour, garlic salt, paprika, and black pepper. In the second dish, beat the large eggs until well combined. In the third dish, place the panko breadcrumbs.
- Step 3: Dredge the Chicken. Take each piece of chicken and coat it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the panko breadcrumbs, pressing them onto the surface to ensure a good coating.
- Step 4: Heat the Oil. In a large skillet, pour in enough oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it shimmers.
- Step 5: Fry the Schnitzels. Carefully add the breaded chicken pieces to the hot oil, frying each side for about 3-4 minutes, or until golden brown and cooked through.
- Step 6: Drain and Season. Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil. Sprinkle with coarse salt while they’re still hot.
- Step 7: Serve. Serve your crispy Chicken Schnitzel hot, with lemon wedges on the side for squeezing over the top.
Notes
- For gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free options.
- Consider adding herbs like dried oregano to the breadcrumb mixture for extra flavor.
- To keep schnitzels crispy, place them on a wire rack to cool after frying.
