Chicken Schnitzel

Chicken schnitzel is a popular European dish that has its roots in Austria. This dish is considered as an ultimate comfort food, especially when paired with a tangy salad or fluffy mashed potatoes and gravy.

One of the key steps in making the best chicken schnitzel is to season the chicken and coat it with flour. Many people choose to flavour the flour only; however, this would result in a very bland-tasting chicken. It is essential to do both.

Now, one of the best parts of Chicken Schnitzel is that you can use a combination of different spices such as ‘Paprika and garlic’. ‘Zaatar and sumac’, or a ‘Cajun spice variation’. Another great combination of flavours is lemon zest, thyme, and oregano.

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. We’ve chosen garlic powder, paprika powder, and white pepper to season the chicken. You can use a combination of your favourite spices or a store-bought chicken seasoning.

Ingredients

Begin by preparing the 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, take note that the chicken should not be sliced in half entirely. Leave about one centimetre from the edge of the chicken so that the meat is still intact in a line. The idea is to open up the chicken like an open book to create a large surface area, whilst the meat is thin and tender. 

Tenderize the chicken: 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. 

Lay out flour, eggs, and breadcrumbs: When the chicken is done, wash your hands with soap to keep them clean. 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.

Mix the batter and whisk the eggs. In a separate bowl, combine the flour with salt, garlic powder, paprika powder, and white pepper. Use your hand or a spoon to mix the batter thoroughly. Whisk the eggs in the bowl and set them aside.

Place the ingredients on your countertop in your kitchen in the following order – chicken, flour, egg, breadcrumbs, and a deep pan or a pot with preheated cooking oil at medium-low temperature.

Avoid piling or stacking the coated chicken on top of each other, as they are wet and the batter will stick to each other instead of sticking to the chicken. The key to making the perfect schnitzel is to move the chicken in the order of the ingredients and straight into the oil to fry. So, after arranging the ingredients, start heating the oil in a deep pan or a pot on medium-low heat, before coating the chicken.

Fry your schnitzel: Coat the chicken breast with flour, then whisk eggs, then breadcrumbs, and then slowly release it into the heated oil. 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. Please do not walk away from the schnitzel while you are reheating it, as some parts may burn while the other parts may still be cold. 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 the schnitzel.