The Best Chicken Schnitzel
Are you a fan of crispy, golden-brown, and flavorful chicken dishes? If so, then you need to try chicken schnitzel! This classic Austrian dish is a true crowd-pleaser, and it’s surprisingly easy to make at home.
In this comprehensive guide, we’ll walk you through everything you need to know to create the perfect chicken schnitzel. From selecting the right ingredients to mastering the frying technique, we’ll have you whipping up restaurant-quality schnitzel in no time.
What is Chicken Schnitzel?
Chicken schnitzel is a thin, breaded chicken cutlet that is fried until golden brown and crispy. It is typically served with a side of potato salad, mashed potatoes, or spätzle.
The dish originated in Austria, but it has become popular all over the world. It is a versatile dish that can be enjoyed as a main course or as a part of a larger meal.
Questions I often get for this recipe:
Q: Can I use frozen chicken breasts for this recipe?
A: Yes, you can use frozen chicken breasts for this recipe. However, it is important to thaw them completely before dredging and frying them. Otherwise, they will not cook evenly.
Q: Can I use a different type of bread crumb?
A: Yes, you can use a different type of bread crumb for this recipe. However, panko breadcrumbs are the best option for making crispy chicken schnitzel. They are made from crustless bread that is dried and then pulverized into flakes. This gives them a light and airy texture that helps the chicken to fry up golden brown and crispy.
Q: Can I substitute olive oil for another type of oil?
A: Yes, you can substitute olive oil for another type of oil in this recipe. However, it is important to use a high smoke point oil, such as canola oil or vegetable oil. This will prevent the oil from smoking and becoming bitter.
Q: Can I make this recipe in advance?
A: No, it is not recommended to make chicken schnitzel in advance. The breading will become soggy and the chicken will not be as crispy. It is best to make the chicken schnitzel just before serving.
Q: How can I keep chicken schnitzel crispy?
A: To keep chicken schnitzel crispy, drain it on paper towels immediately after frying. You can also serve it with a side of lemon wedges. The acidity of the lemon will help to seal in the moisture and keep the chicken crispy.
Q: What is the difference between chicken schnitzel and chicken cutlets?
A: Chicken schnitzel is a type of chicken cutlet that is coated in breadcrumbs and fried until golden brown. Chicken cutlets can be breaded or unbreaded and can be cooked in a variety of ways, such as frying, baking, or grilling.
What you need to make these delicious chicken schnitzels:
Ingredients:
2 large boneless, skinless chicken breasts, halved
1/4 cup all-purpose flour
2 teaspoons garlic salt
1/2 teaspoon paprika
1 cup panko breadcrumbs
1/4 cup olive oil
How to make them:
Instructions:
Pat the chicken breasts dry with paper towels.
In a shallow bowl, whisk together the flour, garlic salt, and paprika.
In another shallow bowl, combine the panko breadcrumbs.
Dredge the chicken breasts in the flour mixture, then dip them in the egg mixture. Finally, coat them in the panko breadcrumbs, pressing to coat evenly.
Heat the olive oil in a large skillet over medium-high heat.
Fry the chicken breasts in batches for 3-4 minutes per side, or until golden brown and cooked through.
Drain the chicken breasts on paper towels and serve immediately with your favorite sides.
Tips:
For extra crispy chicken schnitzel, pound the chicken breasts to a 1/4-inch thickness before dredging and frying.
Make sure the oil is hot enough before adding the chicken breasts. If the oil is too cold, the chicken will absorb too much oil and become soggy.
Do not overcrowd the skillet when frying the chicken breasts. This will help them cook evenly and prevent them from sticking together.
Serving Suggestions:
Serve chicken schnitzel with a side of potato salad, mashed potatoes, or spätzle.
You can also serve chicken schnitzel with a side of applesauce or a sour cream and horseradish sauce.
Printable Recipe:
The Best Chicken Schnitzel
Prepare to indulge in the crispy exterior that yields to a juicy, tender chicken interior, all infused with the savory notes of garlic salt and paprika. Each bite is a revelation, a testament to the culinary magic that can be achieved with simple ingredients and careful preparation.
Ingredients
- 2 large boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 teaspoons garlic salt
- 1/2 teaspoon paprika
- 1 cup panko breadcrumbs
- 1/4 cup olive oil
Instructions
- Pat the chicken breasts dry with paper towels.
- In a shallow bowl, whisk together the flour, garlic salt, and paprika.
- In another shallow bowl, combine the panko breadcrumbs.
- Dredge the chicken breasts in the flour mixture, then dip them in the egg mixture. Finally, coat them in the panko breadcrumbs, pressing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat.
- Fry the chicken breasts in batches for 3-4 minutes per side, or until golden brown and cooked through.
- Drain the chicken breasts on paper towels and serve immediately with your favorite sides.
Notes
- For extra crispy chicken schnitzel, pound the chicken breasts to a 1/4-inch thickness before dredging and frying.
- Make sure the oil is hot enough before adding the chicken breasts. If the oil is too cold, the chicken will absorb too much oil and become soggy.
- Do not overcrowd the skillet when frying the chicken breasts. This will help them cook evenly and prevent them from sticking together.
Serving Suggestions:
- Serve chicken schnitzel with a side of potato salad, mashed potatoes, or spätzle.
- You can also serve chicken schnitzel with a side of applesauce or a sour cream and horseradish sauce.
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The directions say to dip the chicken in the egg mixture after dredging in flour, but I don’t see eggs in the ingredient list. I’m guessing it’s a beaten egg with a little milk?