Not everybody calls them chicken schnitzel. My mom made these all the time but we just called it breaded chicken breast. Did you know the word ‘Schnitzel’ is a German word for cutlet? So technically these are pan-fried cutlets. Today we use chicken breast but it can also be veal, pork, or chicken.
Step-by-step: Pan-fried chicken schnitzel recipe
Chicken – Cut each chicken breast into two horizontally, so you have 4 slices. Lay the pieces between two plastic or paper towels on a baking sheet. Then using a meat mallet, meat tenderizer, or rolling pin gently flatten the pieces. Season with salt and pepper on both sidesPro tip – you can also find tenderized chicken schnitzel slices at some butcher shops ready to use
Flour mixture – On a shallow plate, add the flour and season with salt and pepper. Set aside Egg mixture – In another shallow bowl – whisk the egg and season with salt and pepper. Bread crumb mixture – In another shallow plate add the breadcrumbs and season with salt and pepper. Coat the chicken – Coat each chicken breast piece. First, dredge them in the flour mix and dust off any excess flour. Then dip in the egg mixture making sure to drip off excess. Finally, coat in the breadcrumb mixture. Pressing down to ensure proper coverage.
Set aside – Continue with the rest of the pieces. These can be placed on a baking sheet lined with parchment paper and kept in the refrigerator for up to 3 days before panfrying.Pro tip – you can also place them between sheets of parchment paper in freezer-safe bags and freeze them for up to a month. Pan-frying – In a frying pan on medium-high heat, add one tablespoon of oil. Gently lay the pieces of chicken schnitzel in the oil. Cook for 2 minutes. Then, flip and cook on the other side for another 2 minutes.Pro tip – do this in batches making sure not to overcrowd the pan. Thin slices of chicken breast cook fast so the medium-high heat will give a nice golden brown color. Pan dry – Remove the chicken on a clean paper towel to absorb excess oil. Serve hot on its own with ketchup, or mayonnaise, or serve alongside a side of rice or mashed potatoes.
Tips for Success
Use the right meat: Traditional schnitzel is made with veal, but you can also use pork or chicken. Make sure the meat is thinly pounded for even cooking. Season well: Season the meat with salt and pepper before coating it with flour, eggs, and breadcrumbs. This adds flavor to the schnitzel. Coat evenly: Make sure to coat the meat evenly with flour, eggs, and breadcrumbs. This helps create a crispy crust. Press lightly: When coating the meat with breadcrumbs, press them lightly onto the surface. This helps them adhere better. Fry at the right temperature: Heat the oil to about 350°F (175°C) for frying. If the oil is too hot, the schnitzel will burn; if it’s too cold, the schnitzel will be greasy. Don’t overcrowd the pan: Fry the schnitzel in batches if necessary to avoid overcrowding the pan. This ensures that the schnitzel cooks evenly and crisps up nicely. Use a neutral oil: Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying. This helps prevent the schnitzel from burning. Drain excess oil: After frying, place the schnitzel on a paper towel-lined plate to drain any excess oil. Serve immediately: Schnitzel is best served hot and crispy. Serve it immediately with lemon wedges for squeezing over the top.
Frequently asked questions
Creative ways to serve chicken schnitzel:
Schnitzel sliders: Serve mini chicken schnitzel on small slider buns with lettuce, tomato, and your favorite condiments for a fun and tasty appetizer or meal. Schnitzel salad: Slice chicken schnitzel and serve it on top of a bed of mixed greens with tomatoes, cucumbers, red onions, and a drizzle of dressing for a light and refreshing salad. Schnitzel tacos: Cut chicken schnitzel into strips and serve it in soft tortillas with shredded cabbage, avocado, salsa, and a squeeze of lime for a delicious taco night twist. Schnitzel pizza: Use chicken schnitzel as a topping for homemade pizza. Slice the schnitzel and add it to the pizza along with your favorite cheese and toppings before baking. Schnitzel sandwich: Serve chicken schnitzel on a crusty roll with lettuce, tomato, and mayonnaise or your favorite sandwich spread for a hearty and satisfying sandwich. Schnitzel bowl: Serve chicken schnitzel over a bowl of cooked rice or quinoa with steamed vegetables and a drizzle of sauce for a balanced and flavorful meal. Schnitzel and waffles: Serve chicken schnitzel with homemade waffles and maple syrup for a savory-sweet twist on the classic chicken and waffles dish.
Mashed Potatoes Recipe, Baked Potato Chips, Crispy Baked Potato Wedges The BEST Fried Rice, Rice Pilaf, Coconut Turmeric Rice Cherry Tomato Salad, Avocado Salad, Tomato Mozzarella Salad Garlic Sauteed Broccoli with Cranberries Sesame Green Beans – Just Three Ingredients Turmeric Cauliflower Rice Pilaf
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
