Chicken schnitzel has always been a favorite in my family. When my kids were younger, schnitzel was a giant chicken nugget, to be grabbed in hand and dunked in lots of ketchup. Back then I don’t think any of us realized the wide global reach and popularity of schnitzel.
Not every country calls it “schnitzel,” but they all use a similar recipe: boneless, skinless, beef, chicken, pork, turkey or veal is tenderized by pounding it into a thin cutlet. It’s then breaded and sautéed or deep fried. It’s crisp on the outside and tender within – totally irresistible any way you serve it!
In Italy it’s called “Chicken Milanese.” A big, thin crispy sheet of chicken schnitzel that practically covers the plate is topped with an arugula and cherry tomato salad with lemony dressing. The Japanese version is “Katzu.” After the chicken is fried to golden-brown perfection, it’s sliced into strips and served with a big scoop of steamed rice and a green vegetable. Schnitzel in Israel has a good amount of sesame seeds in the breading and is sometimes offered as a filling for shawarma. Wiener Schnitzel is the famed Viennese version, made from veal.
For the ultimate comfort food fix, serve your schnitzel straight up with buttered noodles – just like in the famous song “My Favorite Things” from “The Sound of Music.”
“Cream colored ponies and crisp apple strudels
Doorbells and sleigh bells and schnitzel with noodles
Wild Geese that fly with the moon on their wings
These are a few of my favorite things!”
The first step of making good schnitzel is to pound the chicken until it’s nice and thin. I don’t have a mallet, but my rolling pin works really well. Putting the chicken into a large baggy for pounding, is a great way to keep chicken juices from spraying around your kitchen. Tip: don’t zip the baggy or it might pop.
After the cutlets are pounded to 1/3 – 1/4 inch thickness, set up a dredging station with a plate of flour, a bowl of beaten eggs, and a plate of bread crumbs.
You can bread all of your schnitzel ahead of time and keep it covered in the fridge for a few hours until you’re ready to cook it. Schnitzel is best served right after it’s browned. But if you have leftovers, be sure to make a delicious “schnitzelwich” – schnitzel on a roll with lettuce and mayo or Russian dressing.
Cool mornings have started to mingle with the hot August afternoons here in New England. I can feel myself waffling between hanging on to the lazy days of summer and gearing up for a busy Fall. I’ve already started nagging my kids about getting ready for school. Soon our family will be in full swing of the new season – each of us diving head first into our various endeavors. Coming together around the family table for a good comforting dinner will feel better than ever!
- 6 boneless, skinless chicken breast halves (about 2½ pounds)
- 1 teaspoon kosher salt
- freshly ground black pepper
- ¾ cup all-purpose flour
- 3 large eggs
- 2-3 cups panko bread crumbs
- Vegetable oil, for frying
- Optional Garnish
- 1 lemon, cut into eights
- Fresh grated parmesan cheese
- Pound the Chicken Place a chicken breast half inside a large plastic ziplock bag. Lay it on a flat surface. Pound evenly with a meat mallet or rolling pin until you have an evenly thin scallop, ⅓ to ¼ inch thick. Transfer scallop to a plate and repeat with remaining chicken breasts.
- Bread the Chicken Cover a large baking tray with foil or wax paper. Pour the flour onto a large plate. Crack the eggs into a large wide bowl and whisk. Pour the breadcrumbs onto a large plate. Season the chicken with salt and several grinds of fresh flack pepper. Lay a piece of chicken onto the flour plate. Turn it over to coat. Shake off excess flour. Then dunk the chicken into the eggs to coat. Let the excess drip off. Then press the piece of chicken into the crumbs. Turn to coat the other side. Lay the breaded chicken on the prepared tray. Repeat with remaining chicken.
- Cook Chicken In a large cast iron or non-stick skillet, heat 4 tablespoons oil over medium-high heat. (for speedier cooking, work with two skillets simultaneously). Add 1-2 pieces of breaded chicken to the skillet (or however many fit in a single layer.) Brown each piece for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined plate. Repeat with remaining chicken, adding more oil when needed. You need a good layer of oil over the bottom of your skillet to get a crisp crust.
- Serve with noodles or topped with arugula salad. Sprinkle with lemon juice and freshly grated parmesan cheese, if you like. Enjoy!
On the note of family dinners, I’m happy to announce that I’ve joined The Sunday Supper Movement. Their mission is one that I strongly believe in – to bring back Sunday Supper Around the Family Table.
Every Sunday they bring you great recipes and inspiration for Sunday suppers. I’ll be participating whenever I can. The members are a group of talented food bloggers who all appreciate the power of food to bring people together.
Listed below, you’ll find links to their blogs with all of their best recipes for the back-to-school season, to help you roll happily and hungrily into Fall. Enjoy!
Back to School Beginnings
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Strawberry Banana Baked Oatmealfrom The Red Head Baker
- Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
- Owl Sandwich Bento from Simply Gourmet
- First Day of School Pinwheels from Jane’s Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzel from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Soni’s Food
- Chopped Shrimp Salad with Honey Lime Vinaigrette from The Weekend Gourmet
- Just for Mom Salad from A Mama, Baby & Shar-pei in the Kitchen
- Steak & Cheese Pockets from Momma’s Meals
- Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
Back to School Super Snacks
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Fruishi – Fruit Sushi from Mama Bee Does
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
- Beef and Veggie Sliders from Grumpy’s Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
Back to School Sweets and Treats
- Open Faced PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.