Chicken schnitzel is a dish made by coating thinly pounded chicken breasts in breadcrumbs and frying them until crispy.
What is Chicken Schnitzel?
The term “schnitzel” originates from Germany, where it refers to any breaded and fried meat cutlet, though variations are found across Europe and beyond.
Ingredients for the Perfect Chicken Schnitzel
Here’s what you’ll need for a classic chicken schnitzel:
- Chicken Breasts: Boneless, skinless chicken breasts are ideal.
- Flour: For the first layer of coating.
- Eggs: Helps the breadcrumbs adhere to the chicken.
- Breadcrumbs: Panko breadcrumbs work well for extra crunch, but traditional fine breadcrumbs are also great.
- Seasoning: Salt, pepper, garlic powder, and paprika enhance the flavor.
- Oil: Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying.
Tips and Tricks for the Best Chicken Schnitzel
- Keep It Thin: Uniformly thin chicken ensures even cooking.
- Chill Before Frying: Place the breaded chicken in the fridge for 15-20 minutes to help the coating adhere better during frying.
- Don’t Overcrowd the Pan: Fry in batches for consistent results.
- Use Fresh Oil: Old oil can affect the flavor and texture.
- Finish in the Oven (Optional): For extra crispy schnitzel, finish cooking in a 375°F oven for 5 minutes.
Variations to Try
- Herbed Schnitzel: Add finely chopped parsley, dill, or thyme to the breadcrumb mixture.
- Cheese-Crusted Schnitzel: Mix grated Parmesan into the breadcrumbs for a savory twist.
- Spiced Schnitzel: Add cumin, chili powder, or curry powder for a flavorful kick.
- Gluten-Free Option: Use gluten-free breadcrumbs or crushed cornflakes.
How to Serve Chicken Schnitzel
- Classic Pairings: Serve with lemon wedges, mashed potatoes, and a crisp green salad.
- German Style: Pair with spaetzle, red cabbage, and mustard.
- Austrian Style: Serve with lingonberry jam and potato salad.
- Sandwiches: Layer schnitzel on a fresh brioche bun with lettuce, tomato, and mayonnaise.
How to Store and Reheat Chicken Schnitzel
- Storage: Refrigerate cooked schnitzel in an airtight container for up to 3 days.
- Freezing: Freeze breaded, uncooked schnitzel on a baking sheet, then transfer to a freezer-safe bag. Store for up to 2 months.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
Recipe FAQs
1. Can I bake chicken schnitzel instead of frying it?
Yes! Preheat your oven to 400°F, spray the breaded chicken with cooking oil, and bake on a lined baking sheet for 20-25 minutes, flipping halfway through.
2. What oil is best for frying schnitzel?
Neutral oils like vegetable, canola, or sunflower oil are ideal due to their high smoke points.
3. How do I prevent the breading from falling off?
Ensure the chicken is dry before coating, press the breadcrumbs firmly onto the meat, and refrigerate before frying.
4. Can I use other meats for schnitzel?
Absolutely! Pork, veal, or turkey are traditional alternatives.
5. Is chicken schnitzel healthy?
While frying adds calories, you can make it healthier by baking or air-frying. Pair it with lighter sides like steamed vegetables or salad.
Chicken Schnitzel
Chicken schnitzel is a dish made by coating thinly pounded chicken breasts in breadcrumbs and frying them until crispy.
Ingredients
- 1 ½ lbs (2 large) boneless, skinless chicken breasts, halved
- ¼ cup all-purpose flour
- ½ tsp freshly ground black pepper
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- 2 tsp garlic salt
- ½ tsp paprika
- Extra light olive oil or high-heat cooking oil (like canola)
- Coarse salt (to sprinkle on fried chicken)
- Lemon wedges (for serving)
Instructions
- Lay chicken breasts between plastic wrap and pound them thin—about ¼ inch thick—with a meat mallet or heavy pan. Cut each piece in half for manageable portions.
- Bowl 1: Mix flour, garlic salt, paprika, and black pepper.
- Bowl 2: Beat eggs with a fork.
- Bowl 3: Add panko breadcrumbs.
- Coat each chicken piece in flour, dip into the beaten eggs (letting excess drip off), and finish with a coat of panko. Press breadcrumbs on firmly for a perfect crust.
- Let the breaded cutlets rest for 10 minutes if you can—it helps the coating stick when frying.
- Heat 3 tablespoons of oil in a non-stick or cast-iron skillet over medium heat. Fry cutlets for 3-4 minutes per side until golden and crispy. Adjust heat to prevent burning.
- Transfer schnitzels to a paper towel-lined plate, sprinkle with coarse salt, and serve immediately with a squeeze of fresh lemon juice.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 369Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 131mgSodium 1304mgCarbohydrates 38gFiber 3gSugar 3gProtein 24g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken schnitzel is a versatile dish that never goes out of style. With its crispy crust and tender interior, it’s a guaranteed crowd-pleaser, whether served traditionally or with creative twists. Follow this guide for a foolproof recipe, experiment with variations, and enjoy the satisfaction of making perfect schnitzel at home.
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