Chicken Schnitzel Recipe
When it comes to comfort food, few dishes can rival the crispy, golden perfection of chicken schnitzel. This classic dish, with its roots in German and Austrian cuisine, has become a beloved favorite worldwide. Perfectly seasoned, tender chicken breasts are coated in crunchy breadcrumbs and fried to crispy perfection. Whether served with a side of creamy potato salad, a fresh green salad, or simply with a squeeze of lemon, this Chicken Schnitzel Recipe is sure to impress your family and friends. Let’s dive into the details of creating this flavorful dish right in your kitchen.
What Makes This Recipe Special
This Chicken Schnitzel Recipe stands out because of its simplicity and deliciousness. The use of panko breadcrumbs gives the schnitzel an extra crunch that traditional breadcrumbs often lack. The seasoning blend of garlic salt, paprika, and black pepper elevates the flavor of the chicken, while the light frying in olive oil ensures a crispy exterior without weighing it down. Plus, the dish is versatile enough to be enjoyed as a quick weeknight dinner or dressed up for a special occasion. You’ll find that the entire process is not only straightforward but also incredibly rewarding when you take that first bite.
Ingredient Breakdown
- 1 1/2 lb large boneless, skinless chicken breasts, halved – The main star of the dish, providing lean protein and tenderness.
- 1/4 cup all-purpose flour – This helps create a base for the egg to adhere to the chicken.
- 2 tsp garlic salt – Adds a savory depth of flavor to the chicken.
- 1/2 tsp paprika – Provides a subtle smokiness and a lovely color.
- 1/2 tsp freshly ground black pepper – Enhances the seasoning with a touch of heat.
- 2 large eggs – Binds the breadcrumbs to the chicken and adds richness.
- 1 1/2 cups panko breadcrumbs – The secret to achieving maximum crunch in every bite.
- Extra light olive oil, or canola oil, or any high-heat cooking oil – Used for frying, creating that golden, crispy exterior.
- Coarse salt – For sprinkling on the fried chicken, enhancing its flavor.
- Lemon wedges – For serving, adding a bright, zesty finish to the dish.
What’s in the Gear List
- Meat mallet or rolling pin – To flatten the chicken breasts for even cooking.
- Three shallow dishes – For the flour, eggs, and breadcrumbs, making the breading process easy.
- Frying pan or skillet – For frying the schnitzel to a perfect crisp.
- Spatula – To flip the chicken without breaking the crust.
- Paper towels – For draining excess oil after frying.
Chicken Schnitzel Recipe Cooking Guide
Step 1: Prepare the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This will ensure that the chicken cooks evenly and remains tender.
Step 2: Set Up Your Breading Station
In one shallow dish, add the all-purpose flour. In a second dish, whisk together the eggs. In a third dish, combine the panko breadcrumbs, garlic salt, paprika, and black pepper.
Step 3: Bread the Chicken
Coat each piece of chicken in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated, then press it into the panko breadcrumb mixture, making sure to coat both sides evenly. Press gently to help the crumbs adhere well.
Step 4: Heat the Oil
In a large frying pan or skillet, heat about 1/4 inch of oil over medium heat. You can test if the oil is hot enough by dropping a small piece of breadcrumb into the oil; if it sizzles immediately, you’re ready to fry.
Step 5: Fry the Chicken
Carefully place the breaded chicken schnitzels in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a spatula to flip them gently.
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 are still hot.
Step 7: Serve with Lemon Wedges
Serve your crispy chicken schnitzel hot, garnished with lemon wedges. A squeeze of fresh lemon juice brings out the flavors beautifully.
Variations by Season
- Spring: Serve with a refreshing arugula and radish salad for a light meal.
- Summer: Pair with a zesty coleslaw and grilled corn on the side.
- Fall: Enjoy with roasted sweet potatoes and a side of apple sauce.
- Winter: Complement with creamy mashed potatoes and a rich gravy.
Mistakes That Ruin Chicken Schnitzel Recipe
- Not pounding the chicken evenly can lead to uneven cooking.
- Overcrowding the pan while frying can lower the oil temperature, resulting in soggy schnitzel.
- Using stale breadcrumbs may lead to a lackluster crust.
- Skipping the seasoning in the breadcrumb mixture can lead to bland flavor.
Store, Freeze & Reheat
To store leftover chicken schnitzel, place it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the schnitzels by placing them in a single layer on a baking sheet until frozen solid, then transferring them to a freezer-safe bag. They will keep well for up to 3 months.
To reheat, preheat your oven to 375°F (190°C) and place the schnitzels on a baking sheet. Bake for about 15-20 minutes or until heated through and crispy again. Avoid microwaving, as it can make the coating soggy.
Chicken Schnitzel Recipe Q&A
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs will yield a juicier schnitzel, and the cooking method remains the same. Just be sure to debone and skin them first.
What can I serve with chicken schnitzel?
Chicken schnitzel pairs wonderfully with a variety of sides, such as potato salad, fresh salads, or even pasta. A simple green salad with a lemon vinaigrette also works beautifully.
How do I know when the schnitzel is done cooking?
The schnitzel is done when it is golden brown and the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check this.
Can I make chicken schnitzel in advance?
Yes! You can bread the chicken and store it in the refrigerator for a few hours before frying. This helps the coating adhere better during cooking. Just be sure to fry them just before serving for maximum crispiness.
Let’s Eat
There’s something truly satisfying about biting into a perfectly cooked chicken schnitzel. The contrast between the crunch of the panko and the tender, juicy chicken inside is simply irresistible. With this Chicken Schnitzel Recipe, you’ll not only impress your family and friends but also create a dish that brings warmth and comfort to your dining table. So, gather your ingredients, follow the steps, and get ready to enjoy a delicious meal that celebrates the joy of cooking at home. Bon appétit!
Chicken Schnitzel Recipe
Ingredients
Equipment
Method
- Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.
- In one shallow dish, add the all-purpose flour. In a second dish, whisk together the eggs. In a third dish, combine the panko breadcrumbs, garlic salt, paprika, and black pepper.
- Coat each piece of chicken in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated, then press it into the panko breadcrumb mixture.
- In a large frying pan or skillet, heat about 1/4 inch of oil over medium heat. Test if the oil is hot enough by dropping a small piece of breadcrumb into the oil.
- Carefully place the breaded chicken schnitzels in the hot oil, frying for about 3-4 minutes on each side or until golden brown and cooked through.
- Transfer the schnitzels to a plate lined with paper towels to drain any excess oil. Sprinkle with coarse salt while they are still hot.
- Serve your crispy chicken schnitzel hot, garnished with lemon wedges.
Notes
- Ensure even thickness for perfectly cooked schnitzel.
- Don't overcrowd the pan to maintain oil temperature.
- Use fresh breadcrumbs for the best crust.
- Serve with a variety of sides for a complete meal.
- Store leftovers in an airtight container for up to 3 days.
