Chicken Schnitzel is golden-brown with a crispy coating; inside this delicious crust, there is tender, juicy chicken. Originating from Austria, this dish is enjoyed around the world; it is effortlessly simple and highly indulgent.

One of the key steps in making the best chicken schnitzel is to season the chicken first and then coat it with flour. This little step makes a huge difference to the overall taste of the dish. Many people choose to season only the flour; however, this would result in a very bland-tasting chicken. This is why it is essential to do both.

Chicken schnitzel can use a multitude of different spice combinations, such as ‘Paprika and garlic’. ‘Zaatar and sumac’, or a ‘Cajun spice variation’. For a more Mediterranean flair, consider flavours like lemon zest, thyme, and oregano. You can also use a combination of your favourite spices or a store-bought chicken seasoning.

Instructions

Chicken Breast, All-purpose flour, Breadcrumbs, Eggs, Salt, Garlic Powder, Paprika Powder, White Pepper, Sunflower oil.

Choose medium to small-sized chicken breasts for the best results. All-purpose flour coats the chicken and acts as the first dry layer in the breading process. The flour also helps to absorb the excess moisture on the chicken.

Drying the outside of the chicken allows the egg to stick to the chicken breast, creating a crispy coating. Simple spices such as garlic powder, paprika powder, and white pepper provide seasoning for the chicken.

Ingredients

Rinse the chicken breasts in the running water, and then pat them dry with kitchen towels. Remove any excess fat and tendons to achieve a uniform texture in the schnitzel. Now, horizontally cut the chicken breast in half, ensuring the thickness is about one to one and a half centimetres. However, note that the chicken should not be sliced in half. Leave about 1 centimetre from the edge of the chicken so the meat remains intact in a line.

The idea is to open up the chicken; this step creates a large surface area, resulting in a chicken schnitzel that is not only thinner than the usual chicken breast but also very tender.

Use a meat mallet or meat hammer to tenderize the meat. The idea is to break down the muscle fibres to soften the meat, so hit the chicken only a few times in vast areas rather than pulverizing it. If you don’t have the meat mallet, you can use the back of the knife (less effective, but it works) or even the bottom side of the pan (more effective than the back of the knife) to tenderize the meat.

In a separate bowl, combine the flour with salt, garlic powder, paprika powder, and white pepper. Then, prepare a mixing bowl (or a large plate), another large plate, and a wide bowl. The mixing bowl is for the all-purpose flour, a large plate is for the breadcrumbs, and the wide bowl is for the eggs.

Coat the chicken breast with the spices, then flour, eggs, and breadcrumbs, and finally, slowly release it into the heated oil.

Use your hand or a spoon to mix the batter thoroughly. Whisk the eggs in the bowl and set them aside. Once the chicken is coated with spices, flour, egg, and breadcrumbs, arrange the pieces spaced out. Avoid piling or stacking the coated chicken on top of one another, since placing the chicken too close together may cause the batter to stick to itself rather than to the chicken. Add oil to a pan and set the temperature to medium-low.

Fry each side for three to four minutes or until golden brown. Remove the chicken schnitzel from the pan on a meshed tray where the oil can drain.

This allows the schnitzel to remain crispy without sitting in pool of oil. Garnish with fresh herbs and serve with sides to enjoy this humble dish as a restaurant-quality meal.

What to Serve with Chicken Schnitzel?

Garnish the chicken schnitzel with lemon wedges, freshly chopped herbs, or pickled vegetables. The perfect sides to complete this amazing dish are greens like arugula, or coleslaw, potato salad, fries, mashed potatoes, mushroom gravy, garlic aioli, or mustard sauce.

How to Store and Reheat Chicken Schnitzel?

Allow the chicken schnitzel to cool down to room temperature before storing it in the fridge. Transfer the schnitzel to an airtight container without stacking. If there is more than one schnitzel, then use the parchment paper in between the layers. Chicken schnitzel can be stored in the fridge for up to three to four days, and can be frozen for up to two months.

To reheat the schnitzel, cook it in a pan on medium-low heat for three minutes on each side. Using the microwave is not ideal because the coating will absorb moisture, potentially making it less crispy or even soggy. To reheat the frozen schnitzel, follow the same method after thawing.

Chicken Schnitzel

Print Pin Rate

Course: Main

Cuisine: Austrian

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings:

Calories: 323kcal

Author: thetastejournal.com

Ingredients

▢ 400 g Chicken Breast
▢ 1 cup All purpose flour
▢ 1 cup Breadcrumbs
▢ 3 Small Eggs

Instructions

Prepare the chicken: Rinse chicken breasts under running water and pat dry. Trim excess fat and tendons. Horizontally cut each chicken breast in half, leaving about 1 cm intact to open it up for increased surface area. Use a meat mallet to tenderize the chicken gently, breaking down muscle fibers.
Prepare the spices: In a bowl, mix flour with salt, garlic powder, paprika, and white pepper. Prepare three shallow dishes: one with flour, one with breadcrumbs, and one with whisked eggs.
Add the coating: Coat the chicken with spice mixture, then dip in flour, eggs, and breadcrumbs.
Fry the chicken schnitzel: Heat oil in a pan over medium-low. Fry each schnitzel for 3-4 minutes per side until golden brown.
Let it rest and garnish: Place fried schnitzels on a meshed tray to drain excess oil. Garnish with fresh herbs and serve with sides for a delicious meal.