Recipe For Homemade Chicken Schnitzel
Ready in under 15 minutes, this chicken schnitzel recipe features tender fillets under a coating of crispy golden breadcrumbs. Pair it with some German potato salad for an authentic and hearty meal.
If you’ve made our chicken katsu or spicy chicken sandwich before, you are bound to love chicken schnitzel. They all share similar qualities, but this European version takes fried chicken to another level!
Schnitzels are essentially a thin cut of meat that has been breaded and fried to make it crispy. While there is veal, pork, and eggplant schnitzel, the most common is made with chicken breast fillets.
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What I love about this recipe is just how versatile it is! Leftovers are great in a sandwich or over a salad, and even sliced up on a pizza!
Honestly, this recipe calls for very basic ingredients. Besides the chicken, eggs, and a few pantry staples, there isn’t much else that goes into it. Here is what you’ll need:
Cut skinless and boneless chicken breasts in half diagonally. Place the fillets between saran wrap and pound them until the chicken breasts are ¼ inch thick.
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Get three shallow bowls. In one bowl, mix flour with salt and black pepper. crack the eggs in the second bowl and give them a good whisk. Add the bread crumbs to the last bowl.
Add cooking oil to a non-stick pan. Once hot, fry the breaded chicken fillets for 4 minutes per side until golden brown.
You have an array of options when it comes to side dishes for chicken schnitzel. Here are a few ideas for your next meal.
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Schnitzel is not just reserved for chicken; pork, veal, and even eggplant all work well using this method. Compared to standard fried chicken, chicken schnitzel is crispier, moister in the middle, and less greasy.
The cut of meat and the preparation technique are the two things that make schnitzel a schnitzel. A schnitzel is made from a boneless cut of meat that is pounded thin, then breaded and fried to create a crispy coating.
Ready in under 10 minutes, this chicken schnitzel recipe features tender breast fillets under a coating of crispy golden breadcrumbs. Perfect for a quick and easy dinner.
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Serving: 1 schnitzel Calories: 198 kcal Carbohydrates: 21 g Protein: 18 g Fat: 4 g Sodium: 415 mg Potassium: 281 mg Fiber: 1 g Vitamin A: 108 IU Vitamin C: 1 mg Calcium: 48 mg Iron: 2 mg NET CARBS: 20 g
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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.Chicken schnitzel is one of life’s great pleasures. This traditional Austrian recipe is popular in both Germany and Israel, as well as throughout the world. A well made schnitzel is fried golden and crisp on the outside, tender and moist within. Of course this simple, budget-friendly dish is easy to prepare, if you know a few key tips. In this post I share everything you need to know for cooking amazing schnitzel. In due time, this easy chicken schnitzel recipe is sure to become a mainstay in your kitchen. After all, it’s so simple and tasty!
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) or pork. Likewise, it has also been a popular dish in Germany for centuries. Fried schnitzel later found its way to Israel with European Jews. Like many other foods, Jews adapted this regional dish to suit their unique dietary kosher laws. For example, Jewish cooks replaced pork (which is treif) and veal (which was expensive and difficult to obtain) with chicken and turkey. As a matter of fact, most modern Israeli restaurants have some version of chicken or turkey schnitzel on their menu.
We enjoy schnitzel year-round in our home. It is very easy to make, as long as you know a few important tips. A good recipe, like the one below, is key. I like to butterfly the chicken breasts, then pound them thin. Consequently this makes the chicken cook more evenly, and results in a crispier result. You can use a variety of ingredients for coating the schnitzel, including breadcrumbs, matzo meal, and Japanese panko. Overall breadcrumbs are the most popular choice. Matzo meal is used during Passover, when Jewish cooks have a kosher restriction on leavened grains. Panko breadcrumbs produce a very light, crisp, and airy coating. Additionally, I like to add sesame to the coating for even more crunch, and a slightly nutty flavor. Finally, the oil temperature is also important; frying at about 350 degrees Fahrenheit will ensure that your schnitzel is evenly cooked and perfectly crisp.
This tasty, crispy main dish is often served with a starchy side dish like French fries or mashed potatoes. For the most part, I prefer to serve it with a fresh salad to cut down on calories. Lemon slices are the traditional garnish for schnitzel. While I do love my schnitzel with lemon, I also like to dip it in spicy mustard or hot sauce. You can’t go wrong either way! Here are some amazing side dishes to pair with your chicken schnitzel.
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Boneless meat cuts are used to make all kinds of schnitzel. Chicken schnitzel is made with chicken breast. Pork schnitzel is cooked with boneless pork chops. Wiener schnitzel is prepared using boneless veal chops. Beef schnitzel is made from thin sliced boneless shoulder or topside, or beef escalopes.
All varieties of schnitzel are made from thinly pounded boneless cuts of meat. After preparing the meat, it is then breaded and fried. No matter which cut of meat is used, schnitzel is always boneless, pounded thin, breaded, and fried.
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You will also need: Plastic wrap, meat mallet, plates and bowls, sauté pan or skillet, spatula or tongs, wire cooling rack, paper towels
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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