Chicken schnitzel is a favorite meal thats loved for its crispy crust and soft meat. It came from Germany and Austria but now its cooked all over the world. You might serve it with potato salad or cover it with a yummy sauce, it always hits the spot.
Besides being a big thing in Europe, chicken schnitzel got super popular everywhere because its so flexible and tasty. You can eat it hot with fries or cold in a sandwich, either way its pretty awesome.
In this article we'll look back at how chicken schnitzel started, show you different ways to make it, and give you tips so your version comes out perfect. Lets jump right in!
What is Chicken Schnitzel?
Chicken schnitzel is a thin slice of chicken breast thats been breaded and fried till its golden. The name schnitzel refer to the method of coating and frying meat, usually veal, pork or chicken. It started in Vienna, but over time it spread to many kitchens around the world.
At first schnitzel was made with veal and called Wiener Schnitzel, but people started doing it with pork and chicken too. Chicken schnitzel feels lighter and has a more mild taste, so you can add almost any spice or sauce you like.
Its often seen as healthier than other kinds of schnitzel because chicken has less fat. But the type of crumbs and oil you use also makes a big difference in how healthy and tasty it is.
Ingredients Required for Chicken Schnitzel
Main Ingredients
- Chicken breast
- Flour
- Eggs
- Breadcrumbs
Optional Ingredients
- Seasonings (salt, pepper, paprika)
- Fresh herbs (parsley, thyme)
- Parmesan cheese
Cooking Fat
- Oil choices (olive oil, vegetable oil, butter)
Equipment Needed
To make chicken schnitzel you'll need some simple tools. First, a non-stick skillet or frying pan is great for frying so the meat dont stick. A meat mallet or rolling pin helps you pound the chicken breast evenly so it cooks the same all the way through.
You also want 3 shallow bowls for a breading station. One for flour, one for beaten eggs, and one for breadcrumbs mixed with spices or cheese. Use tongs to flip the schnitzel while it fries and a cooling rack to let extra oil drip off and keep it crispy.
Detailed Chicken Schnitzel Recipe
Ingredients List
You need: chicken breast, flour, eggs, breadcrumbs, salt, pepper, paprika, parsley, thyme, Parmesan cheese, and your choice of cooking fat.
Step-by-Step Directions
Step 1: Preparing the Chicken
Slice the chicken breast into thin even pieces. Then pound each piece with a mallet or rolling pin to about ¼-inch thickness.
Step 2: Setting Up a Breading Station
Get three bowls ready: one with flour, one with beaten eggs, one with breadcrumbs plus any seasonings and Parmesan.
Step 3: Dredging in Flour
Dip each chicken piece in flour and shake off the extra.
Step 4: Dipping in Egg
Then dip the floured chicken into the eggs so its fully covered.
Step 5: Coating with Breadcrumbs
Press the egg-covered chicken into the breadcrumbs making sure its stuck on both sides.
Step 6: Frying the Schnitzel
Heat oil or butter in your pan over medium-high. Fry the schnitzels 3-4 minutes per side or till theyre golden and done inside.
Step 7: Serving Suggestions
Serve hot with a lemon wedge, German potato salad or a green salad.
Tips and Variations
If you need gluten-free flour, swap in gluten-free flour and crumbs. You can also bake instead of fry for less fat. Try double-breading for extra crunch, and always let the schnitzel rest on a rack after frying so it stays crispy.
Serving Suggestions
Chicken schnitzel goes great with loads of sides and sauces. Classic is German potato salad for a tangy taste or a fresh green salad if you want something light. For sauces try mushroom gravy or lemon butter sauce — both work really well.
As for drinks, white wine like Riesling pairs nicely, or lemonade if you dont want alcohol.
Nutritional Information
One serving of chicken schnitzel is about 400-450 calories depending on what you use. You get protein from the chicken, carbs from the flour and crumbs, and fats from the oil. It gives good lean protein and can have antioxidants if you add herbs. But pick a healthier oil if you care about fat content.
Chicken Schnitzel Around the World
Even though chicken schnitzel started in Austria, lots of places made their own version. In Italy its called Cotoletta and often comes with pasta. In Israel they add spices like cumin and coriander for a Middle Eastern twist. There are many restaurants famous for schnitzel, each putting their regional spin on it.
Tips for Perfecting Chicken Schnitzel
To get perfect schnitzel, keep your ingredients cold until you need them. Make sure the oil is around 350°F so the coating cooks fast and doesnt soak up too much oil. Double coating makes it extra crunchy, and resting on a rack stops it from getting soggy.
FAQs About Chicken Schnitzel
What's the difference between chicken schnitzel and chicken katsu?
Theyre similar since both are breaded and fried. But chicken katsu is Japanese and served with a thick katsu sauce.
Can I make chicken schnitzel ahead of time?
Yes you can bread the chicken earlier and keep it in the fridge until youre ready to fry.
Is chicken schnitzel healthy?
It can be high in calories and fat if fried, but using lean breast and baking makes it healthier.
What are some common sides to serve with chicken schnitzel?
Popular sides include German potato salad, green salad, and sauces like mushroom gravy or lemon butter.
Can I bake rather than fry chicken schnitzel?
Sure, bake at 400°F for 20-25 minutes and flip halfway for a healthier version.
Conclusion
Chicken schnitzel is more than just food, its a tasty experience you can share with family and friends. Its so flexible from how you cook it to what you serve it with, its perfect for any meal. Try it at home, experiment with flavors, and let us know how it turns out. Happy cooking!
Chicken Schnitzel
Equipment
- 3 shallow dishes
- 1 meat mallet or rolling pin
- 1 frying pan or skillet
- 1 tongs
- 1 paper towels
- 1 serving platter
Ingredients
- 4 pieces boneless, skinless chicken breasts About 150g each.
- 1 cup all-purpose flour 120g.
- 2 large eggs
- 1 cup breadcrumbs 100g.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder Optional.
- as needed cup vegetable oil For frying.
- as needed pieces lemon wedges For serving.
Instructions
- Place a chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thickness. Repeat with the remaining chicken breasts.
- In the first shallow dish, add flour mixed with salt, pepper, and garlic powder. In the second dish, beat the eggs. In the third dish, place the breadcrumbs.
- Take one chicken breast and dip it first into the flour mixture, ensuring it is fully coated. Shake off excess flour, then dip it into the beaten eggs and allow excess to drip off. Finally, coat it in breadcrumbs, pressing gently to adhere. Repeat for all chicken breasts.
- In a frying pan or skillet, heat about ¼ inch of vegetable oil over medium-high heat. To check if the oil is ready, drop a small piece of bread into the oil. If it sizzles immediately, it's ready for frying.
- Carefully place the breaded chicken breasts into the hot oil, two at a time, to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the schnitzels from the pan and place them on a platter lined with paper towels to absorb excess oil. Serve immediately with lemon wedges on the side.
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