Chicken Schnitzel: A quick recipe for you
IF you love simple meals that can be ready in under 30 minutes, this German chicken schnitzel fits the bill.
As opposed to most schnitzel recipes, the secret here is using fresh bread and making your own breadcrumbs.
It is incredibly versatile as can serve as a main course, slice it up and use it in sandwiches or wraps for a quick lunch, or even chop it up and toss it in salads for added protein and crunch.
Schnitzel is usually either chicken, pork or veal that is pounded very thin. I either would order the pork or chicken and always loved it.
· Chicken - You want thin chicken so you can get chicken cutlets or take chicken breasts and pound them thin.
· Seasonings - Schnitzel has a very simple seasoning consisting of salt, pepper and garlic powder.
· Flour - All-purpose flour is typically used for dredging the chicken before coating it in egg and breadcrumbs.
· Eggs - Important in helping the breadcrumbs bind which creates that crispy exterior.
· Breadcrumbs - I like to take some slices of bread and make my own breadcrumb mixture. My preference is a good sourdough bread, but any type will work.
· Oil - Use a neutral oil with a high smoke point for frying, such as vegetable oil or canola oil. Make sure there is enough oil to cover the bottom of the pan for shallow frying.
· Lemon - Just a touch of acidity makes all the difference in enhancing the flavour of this German chicken schnitzel recipe.
Like any recipe you can mix up some of the ingredients. Some variations include:
I like to use chicken breasts and pound them thin, but you can use chicken thighs as well. Or even another protein like veal or pork.
You can use alternative flours like almond flour or gluten-free flour for a different texture or to make the dish gluten-free.
I like to take the time to make breadcrumbs
Ingredient notes Ingredient swaps
but you can use store-bought, regular or panko. And if you need to go gluten-free, try gluten-free breadcrumbs.
I use vegetable/canola oil to cook the chicken but peanut oil, butter or even coconut oil works.
1. Place the chicken between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and black pepper.
2. To make breadcrumbs, pulse 6-8 slices of bread until you get crumb mixture. You can also use plain breadcrumbs if you don’t have fresh bread.
3. Place the flour, egg and breadcrumbs in three separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
4. Preheat oven to 200°F. Place wiring cooling rack on baking sheet and set aside. Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side. Gently shake off excess breadcrumbs.
5. Cook two cutlets at a time until golden brown, about three minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets. Squeeze fresh lemon juice and top with chopped parsley and serve immediately.—Online