Chicken breast is a healthy alternative to red meat; however, it can become boring if it’s always baked or pan seared. My Crispy Chicken Schnitzel can add some variety to every day chicken meals. Schnitzel in German basically means “cutlet” and can be made with pork, veal, or in this case, chicken. Pair it with some applesauce and a green salad and you have a delicious meal that is great for anytime. Here’s how to make it:
Start by taking 2 boneless skinless chicken breasts and slice them into thirds lengthwise. You should have 6 pieces when finished.
Take one piece of chicken at a time and place in a large plastic food storage bag or between two pieces of plastic wrap. Using the flat side of a meat pounder or heavy skillet, pound the chicken to even it out to about 1/4 inch thick. Be careful not to pound it too thin or it will fall apart. Continue until all six pieces have been pounded evenly to 1/4 inch.
Next, set up your breading station and lay out a sheet of aluminum foil to place the breaded cutlets on as you prep them.
In the first pan place 1 cup of all-purpose flour, the 2nd, 1 egg beaten with a 1/4 cup of milk and a pinch of salt and pepper. In the third larger bowl or large sealable bag, place 3 cups of seasoned panko bread crumbs.
Place the first piece of chicken in the flour and coat completely, and then into the egg mixture and cover well. Once coated well with the egg, allow excess to drip off and then place in the panko and coat well, pressing the panko gently onto the chicken to stick. As you work, place the coated pieces on a sheet of aluminum foil until all are complete. Preheat oven to 180 degrees. The oven will keep the schnitzel warm as you complete the frying process. In addition, line a sheet pan with foil and place wire racks in the pan to place the chicken on while they are keeping warm in the oven.
Heat 1/2 inch of vegetable oil in a large skillet over med heat/high heat. You can test if the oil is ready by dropping a few breadcrumbs into the oil or by sticking the end of a wooden spoon into the oil. They will sizzle when the oil is hot enough. Be sure not to place the chicken in the oil until it is hot enough as it will become soggy and absorb too much oil. The chicken is thin and should be cooked quickly and it will not require a lot of cooking time.
The schnitzel should only take about 2-3 minutes on each side. You will have to adjust the heat if they are browning too quickly or not fast enough since every stove is different.
Once the schnitzel is a rich golden brown and crispy, carefully flip to the other side away from you to prevent oil splatter. As the pieces are finished frying, place on the sheet pan with the racks and put the sheet pan in the oven that has been preheated to 180 degrees to keep warm. As you work through all the chicken, place in the oven as they done. The oven will keep them warm until ready to serve. Sprinkle with freshly chopped parsley just before serving.
Schnitzel goes great with just about anything but I like to serve it with unsweetened applesauce and a tossed salad. Enjoy and happy cooking!
Prep Time: 20 min
Cooking Time: 30-40 min
Difficulty: Easy
Servings: Makes six schnitzels
You will need: A meat pounder, Lg. sheet pan, wire racks, 3 containers for coating the chicken, and aluminum foil.
Ingredients:
2 Large boneless skinless chicken breasts (cut into thirds lengthwise)
1 cup all-purpose unbleached flour
1 egg beaten
1/4 cup milk
pinch salt & pepper
3 cups seasoned panko bread crumbs
Vegetable oil for frying
fresh chopped parsley for garnish
Note* As mentioned above, the schnitzel goes great with unsweetened applesauce and a tossed salad to make a meal.