Looking for the best chicken schnitzel recipe? Try this 50-minute recipe to prepare the best dish for a perfect sinner or lunch. You will get, super juicy schnitzels with a crisp interior. Just follow the instructions, and you will make a delicious dish at home with minimal effort!
Ah, the timeless appeal of a perfectly cooked schnitzel! This dish, with its golden, crispy exterior and succulent interior, is a true culinary delight that never fails to satisfy. Originating from Austria, the schnitzel has captured the hearts and palates of food enthusiasts worldwide, thanks to its simple yet irresistible preparation. Whether enjoyed as a comforting main course or sandwiched between two slices of bread, a well-executed schnitzel is sure to leave a lasting impression.
What Is a Schnitzel?
Schnitzel can be enjoyed as a main course or in a sandwich, making it a versatile dish. It’s a popular comfort food known for its satisfying crunchiness and moist interior. The origins of the schnitzel can be traced back to the 19th century in Austria, where it quickly became a staple of the diet.
Over time, variations of the schnitzel have emerged. These include Wiener schnitzel (made with veal) and Jaeger schnitzel (topped with a mushroom sauce). Today, the schnitzel is enjoyed in a variety of forms throughout Europe and beyond and is appreciated for its simple yet delicious preparation and hearty flavor.
Schnitzel Ingredients
- Chicken breast: Provides a lean and tender base for the dish and is the main protein component of the schnitzel.
- Eggs: Used as a binder to help the flour and bread crumbs adhere to the chicken during the breading process.
- Flour: Serves as the first layer in the breading process. It helps create a surface for the egg wash to adhere to and adds crispness to the chicken when fried.
- Panko Breadcrumbs: Used as the final breading layer for the chicken, it provides a light and crispy texture when the chicken is fried.
- Smoked Paprika: Adds a smoky and slightly spicy flavor to the chicken, enhancing the overall flavor profile.
- Coriander: Adds a subtle citrus and earthy flavor to the breading mixture, complementing the other spices and seasonings.
- Dry Garlic: Adds a savory depth and aroma to the chicken. Enhances the overall flavor.
- Lemon: Lemon zest adds a bright and refreshing citrus note to the schnitzel, balancing the richness of the dish.
- Salt: Enhances the flavor of the schnitzel and helps to evenly season the chicken.
- Pepper: Adds a hint of heat and extra flavor to the schnitzel to help balance out the other seasonings.
How to Make Schnitzel?
- First, cut the lemon into wedges.
- Then, remove the skin, excess fat, and any cartilage from the chicken breast.
- Cut the breast lengthwise into two pieces.
- Roll the plastic wrap into several layers (twice the size of the breast). You will need 3 blanks. Then, place the breast on one piece of plastic wrap, cover it with the other piece, and use a cooking hammer to pound the meat until one centimeter thick.
- Then, sprinkle each part of the breast with paprika, dried garlic, and coriander (use only half the amount of spices, about 0,02 ounces (0.5 g) each), and add salt and pepper. Leave to marinate for 15 minutes.
- Then, add the remaining spices to the breadcrumbs.
- Whisk the eggs until smooth, add salt and pepper.
- To bread the schnitzels: Dredge each part of the breast in flour, coat with the egg mixture, and roll in the seasoned breadcrumbs. Roll again in the egg mixture and breadcrumbs.
- Pour vegetable oil into a large frying pan (at least 27 cm in diameter) and heat to 365 degrees F (180 degrees C).
- Carefully place the schnitzels in the hot oil (the schnitzel should not touch the bottom of the pan). Fry for 1-1.5 minutes on each side, depending on the thickness of the meat.
- Place the finished schnitzels on a napkin to remove excess fat.
- Serve with lemon.
Chef Recipe Tips:
- It is very important to coat the entire schnitzel with flour so that the breading is evenly applied.
- Do not beat the egg yolk until it is frothy, otherwise the breading will not be evenly coated.
- If you don’t have a cooking thermometer, you can check the oil as follows: take a piece of breading and throw it in the oil; if it floats and fries, the oil is at the right temperature.
- You can add hard cheeses to the breading for a richer flavor.
How You Can Reuse the Oil
The oil can be reused twice because the schnitzel flavor in this recipe is fairly neutral, so it doesn’t infuse the oil with flavor (unlike heavily seasoned foods like Southern fried chicken, which infuse the oil with flavor). To reuse the oil, cool it in the pot, line a cheesecloth strainer with a single layer of paper towel, and strain the oil. Store until needed.
What to Serve with Schnitzel?
To complement its rich, crispy texture, schnitzel pairs well with a variety of side dishes. Here are a few of the more popular options:
- Potato salad: Potato salad adds a comforting element to the meal, whether it’s creamy or vinegar-based.
- Spätzle: These little German egg noodles are soft and pillow, which makes them perfect for pairing with schnitzel.
- Coleslaw: The crisp and refreshing flavor of coleslaw contrasts nicely with the hearty schnitzel.
- Roasted Vegetables: For a colorful and nutritious side dish, serve roasted carrots, Brussels sprouts, or green beans.
- Sauerkraut: The tangy taste of pickled cabbage adds a spicy kick and helps balance the richness of the cutlet.
- Mashed Potatoes: Creamy mashed potatoes are a comforting and satisfying side dish that complements the crispy crunch of the schnitzel.
Plan Ahead for Your Schnitzel
Schnitzels are best served hot, straight from the pan, but you can plan ahead by pounding the chicken a day in advance and putting it in the refrigerator, tightly covered. The next day, bread it and sear it just before serving. It is not recommended to bread it in advance because it will become soggy and difficult to handle.
How to Store Schnitzel?
To store schnitzel, make sure it is completely cooled before placing them in an airtight container or wrapping them tightly in aluminum foil. Refrigerate and consume within 2-3 days.
For longer storage, consider freezing your schnitzel. To freeze, wrap it in plastic wrap and then aluminum foil. This will prevent freezer burn. Alternatively, you can place the schnitzel in a single layer on a baking sheet and freeze them until they are firm, then transfer them to a freezer-safe bag or container. Frozen schnitzel will keep for up to 3 months.
When ready to eat, thaw the schnitzel in the refrigerator overnight before reheating in the oven or on the stovetop until heated through. To maintain quality and flavor, avoid refreezing previously frozen schnitzels
Cut the lemon into wedges.
Remove the skin, excess fat, and any cartilage from the chicken breast.
Cut the breast lengthwise into two pieces.
Roll the plastic wrap into several layers (twice the size of the breast), you will need 3 blanks.
Place the breast on one piece of plastic wrap, cover with the other, and use a cooking hammer to pound the meat until one centimeter thick.
Sprinkle each part of the breast with paprika, dry garlic, and coriander (use only half the amount of spices, about 0,02 ounces (0.5 g) each), and add salt and pepper. Leave to marinate for 15 minutes.
Add the remaining spices to the breadcrumbs.
Whisk the eggs until smooth, add salt and pepper.
Bread the schnitzel: Dredge each part of the breast in flour, coat with the egg mixture, and roll in the seasoned breadcrumbs. Roll again in the egg mixture and breadcrumbs.
Pour vegetable oil into a large frying pan (at least 27 cm in diameter) and heat to 365 degrees F (180 degrees C).
Carefully place the schnitzel in the hot oil (the schnitzel should not touch the bottom of the pan). Fry for 1-1.5 minutes on each side, depending on the thickness of the meat.
Place the finished schnitzels on a napkin to remove excess fat.
Serve with lemon.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Want to ensure your schnitzel turns out picture-perfect every time? Remember to coat each piece of chicken evenly with flour before dipping it in the egg mixture and breadcrumbs. This ensures that the breading adheres properly, resulting in a uniform and crispy crust. Also, resist the temptation to overbeat the egg yolks, as this can lead to uneven coating and a less-than-ideal texture. And if you're unsure about the oil temperature for frying, simply test it by dropping a piece of breading into the oil – if it sizzles and fries, you're good to go! Lastly, consider adding a sprinkle of hard cheese to the breading for an extra layer of flavor that will take your schnitzel to new heights of deliciousness. With these expert tips in mind, you'll be well on your way to mastering the art of making the perfect schnitzel every time!
