Chicken Schnitzel boasts a golden-brown exterior with a perfectly crispy coating, the inside reveals tender, juicy chicken that beckons you to take a bite. This dish, with roots in Austria, has won hearts around the globe thanks to its effortlessly simple yet indulgent charm.

To take your chicken schnitzel to the next level, don’t overlook the crucial two-step seasoning process! It’s all about flavor—season both the chicken and the flour to create a mouthwatering dish where every bite bursts with deliciousness. Trust me, skipping this step and just seasoning the flour will land you with a bland chicken, and that’s definitely a mistake to dodge!

There’s a world of seasoning possibilities that can elevate your schnitzel. Imagine the vibrant combination of smoked paprika and garlic. If you crave a touch of Mediterranean zest, infuse your mix with lemon zest, thyme, and oregano. And remember, there’s no right or wrong here—don’t hesitate to get creative with your favorite spice blends or grab a store-bought chicken seasoning to simplify things.

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.

Ingredients

Rinse and pat dry the chicken breasts, removing excess fat and tendons for an even texture. Horizontally cut the chicken breast in half, leaving about 1 cm intact at one edge to open it up. This increases the surface area, resulting in a thinner and more tender schnitzel.

Use a meat mallet to gently tenderize the chicken without pulverizing it. Alternatively, the back of a knife or the bottom of a pan can be used.

In a bowl, mix flour with salt, garlic powder, paprika, and white pepper. Prepare three containers: one for flour, one for breadcrumbs, and a wide bowl for whisked eggs. Coat the chicken in spices, flour, egg, and breadcrumbs, ensuring they are spaced out to prevent sticking. Finally, heat oil in a pan over medium-low heat.

Cook each side for three to four minutes, or until golden brown. Once done, remove the chicken schnitzel from the pan and place it on a mesh tray to allow the excess oil to drain. This helps the schnitzel stay crispy without sitting in a 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 to room temperature before storing it in the fridge. Place the schnitzel in an airtight container without stacking them. If you have more than one schnitzel, use parchment paper 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 over medium-low heat for three minutes on each side. Avoid using the microwave, as it can make the coating absorb moisture and become less crispy or even soggy. If you need to reheat frozen schnitzel, first thaw it and then use the same pan method.

Chicken Schnitzel

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Servings:

Calories: 323kcal

Author: thetastejournal.com

Prep Time 15

Cook Time 9

Total Time 24

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.