Tillie Doyle
Chicken schnitzel is a classic, delicious, and easy-to-make dish. It is typically made by pounding chicken breasts to a thin, even thickness, coating them in flour, eggs, and breadcrumbs, and then pan-frying them until golden brown. The dish is often served with lemon wedges and a side of mashed potatoes, spaetzle, or roasted vegetables. While chicken schnitzel is commonly pan-fried, it can also be cooked in the oven for a healthier alternative.
| Characteristics | Values |
|---|---|
| Dish | Chicken Schnitzel |
| Cooking Style | Pan-fried |
| Ingredients | Chicken breasts, flour, eggs, breadcrumbs, lemon, salt, pepper, olive oil, butter |
| Recipe Steps | Pound chicken breasts, coat in flour, eggs, and breadcrumbs, fry until golden brown, serve with lemon wedges |
| Sides | Mashed potatoes, roasted vegetables, spaetzle, potato salad, capers, Dijon mustard, arugula salad, pickled vegetables, remoulade sauce, tartar sauce |
| Leftovers | Refrigerate in an airtight container for up to 3 days, freeze for up to 3 months |
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What You'll Learn
How to prepare the chicken
Preparing the chicken is the most important step in making chicken schnitzel. The chicken needs to be pounded to an even thickness to ensure consistent cooking and that perfect crust-to-meat ratio. Aim for a thickness of around 1/4 to 1/8 of an inch. You can use a meat mallet or a rolling pin to pound the chicken, and it's best to place the chicken in a resealable freezer bag first to avoid making a mess.
Once the chicken is pounded, it's time to set up your breading station. You'll need three shallow bowls: one for flour and salt, a second for whisked eggs and any additional ingredients like Dijon mustard or milk, and a third for the breading. For the breading, you can use a combination of traditional breadcrumbs, panko, and sesame seeds. You can also add grated parmesan cheese to the breading for extra flavour.
Now it's time to bread the chicken. Dip each chicken cutlet in the flour mixture, then the egg mixture, and finally, the breadcrumbs, making sure to coat evenly on all sides. For the breading to stick properly and not peel off when fried, let the breaded chicken rest for 5 to 10 minutes before frying.
Before frying, you can also prepare the chicken schnitzel using a brine solution. Soak the chicken fillets in a saltwater bath for 30 minutes before breading to make them more flavorful and juicy. You can also add spices like garlic powder and paprika to the brine for extra flavour.
By following these steps, you'll have perfectly prepared chicken that's ready to be fried to golden perfection!
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How to set up a breading station
Setting up a breading station is an efficient way to prepare your chicken schnitzel for frying. It involves an assembly-line process with three main steps: dredging in flour, moistening in egg wash, and coating in breadcrumbs. Here's a detailed guide on how to set up your breading station:
Gather the Ingredients and Tools
First, gather all the ingredients and tools you need. For the breading station, you'll need three shallow bowls for the flour, egg wash, and breadcrumbs. You can season your flour with salt, and whisk your eggs with a little water, milk, or Dijon mustard. For the breadcrumbs, you can use a mixture of traditional breadcrumbs, panko, and sesame seeds. You may also want to include herbs and spices to add more flavour. Additionally, you'll need a plate or a wire rack lined with parchment paper to place the breaded chicken.
Organise Your Workstation
Arrange your three bowls in a line, from left to right or right to left, depending on your preference. Place them close together to avoid making a mess when moving from one step to the next. Before you begin, it's a good idea to have a "wet hand" and a "dry hand." Keep one hand dry for flouring and breading, and use the other hand for dipping the chicken into the egg wash. This will help you avoid a messy situation and ensure a smooth process.
Prepare the Chicken
Before you start breading, cut and pound your chicken breasts to the desired thickness, usually around 1/4 to 1/8 of an inch. You can use a meat mallet or a rolling pin for this step. Having an organised workstation will make it easier to bread the chicken efficiently.
Start the Breading Process
Now, you can begin the breading process. First, use your dry hand to coat the chicken in flour and shake off any excess. Then, with your wet hand, dip the chicken into the egg wash, letting any excess drip off. Finally, use your dry hand again to coat the chicken thoroughly with the breadcrumbs. Repeat this process for all your chicken pieces.
Chill and Fry
Once all your chicken pieces are breaded, place them in the refrigerator for about 15 minutes to chill. Chilling helps the breading adhere better, ensuring that it doesn't fall off during frying. After chilling, your breading station is ready for the frying process. Preheat your oil in a large skillet over medium-high heat, and fry your chicken schnitzel until it's golden brown and cooked through.
By following these steps, you'll have a well-organised and efficient breading station, ensuring a crispy and delicious chicken schnitzel every time.
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Frying the schnitzel
Firstly, you'll need to heat your oil. Some recipes suggest filling the pan with oil so that it almost covers the chicken, but this isn't necessary. You can use a couple of tablespoons of oil and, if you like, add a tablespoon of butter for extra flavour. Heat the oil and butter in your frying pan until bubbling hot. It's important to ensure your oil is hot before adding the chicken, to prevent it from sticking to the pan.
Next, carefully add your chicken to the pan. You should fry the chicken in batches to avoid overcrowding the pan, which will prevent the chicken from cooking evenly. It's recommended to fry two cutlets at a time. Each cutlet should take around 3-4 minutes per side to cook, but this will depend on the thickness of your chicken and how hot your pan is. Turn the chicken over and cook until both sides are golden brown and cooked through.
Once your schnitzel is cooked, transfer it to a paper towel-lined wire rack or plate to drain the excess oil. Then, sprinkle with a pinch of salt to season. It's best to let the schnitzel rest for a few minutes before slicing and serving to allow the juices to redistribute throughout the meat.
Chicken schnitzel is typically served with lemon wedges and a side of mashed potatoes, spaetzle, roasted vegetables, or a salad.
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Serving suggestions
Chicken schnitzel is a versatile dish that can be served with a variety of sides to suit your taste. Here are some serving suggestions to accompany your pan-fried chicken schnitzel:
Mashed Potatoes
Mashed potatoes are a classic side dish for chicken schnitzel. The creamy, buttery texture of mashed potatoes pairs well with the crispy, golden schnitzel. You can also add a dollop of Dijon mustard on the side for an extra flavour boost.
Lemon Wedges
Lemon is a must-have when serving chicken schnitzel. The bright, tangy flavour of fresh lemon wedges cuts through the richness of the dish and adds a refreshing touch.
Roasted Vegetables
Roasted vegetables make a great side dish to chicken schnitzel. You can choose your favourite vegetables, such as carrots, broccoli, or cauliflower, and roast them with herbs and spices to add a healthy and tasty element to your meal.
Salads
A crisp, vibrant salad can be the perfect accompaniment to chicken schnitzel. Try an Israeli salad or a Greek salad with fresh vegetables, herbs, and a tangy dressing. The freshness of the salad balances out the fried schnitzel.
Noodles
Buttered noodles are another tasty option to serve with chicken schnitzel. The tender, buttery, and cheesy noodles create a spectacular base for the crispy schnitzel.
Coleslaw
If you're looking for something lighter, coleslaw is a great choice. You can make your own copycat KFC coleslaw at home in just 10 minutes, with no cooking required.
Baked Beans
Baked beans are a classic summer staple, and they pair surprisingly well with chicken schnitzel. It's a simple, tasty option that your guests will love.
These are just a few suggestions, but feel free to get creative and experiment with different sides to find your perfect combination!
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Leftovers and storage
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. It is important to let the schnitzel cool completely before sealing the container to prevent steam from softening the crust. To reheat, skip the microwave and use a dry skillet over medium heat, an oven at 350°F (175°C) for 10–15 minutes, or an air fryer at 350°F (175°C) for 3–5 minutes until hot and crisp.
Chicken schnitzel can also be frozen. To freeze uncooked schnitzel, place the breaded chicken breasts on a baking sheet and freeze for 1 hour, or until solid. Then transfer the frozen chicken to a freezer-safe bag or container for up to 3 months. To cook, thaw the chicken breasts overnight in the refrigerator and fry them in hot oil until golden brown and cooked through. For freezing cooked schnitzel, note that the crust softens a bit after thawing.
Chicken schnitzel leftovers are perfect in a salad sandwich the next day for lunch or heaped on a Caesar Salad.
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Frequently asked questions
Yes, chicken schnitzel is typically pan-fried.
To make chicken schnitzel, you'll need to pound chicken breasts until they're thin, coat them in flour, eggs, and breadcrumbs, and then pan-fry them until golden brown.
Chicken schnitzel is typically fried over medium to medium-high heat.
Fry chicken schnitzel for 2-4 minutes on each side, or until golden brown and cooked through.
Chicken schnitzel is often served with lemon wedges and sides like mashed potatoes, spaetzle, roasted vegetables, or salad.
