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.
The world Loves 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 baked, sautéed or deep fried. It's crisp on the outside and tender within - totally irresistible any way you serve it!
In Italy they it "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.
Chicken 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 chicken 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!"
HOW TO MAKE CHICKEN SCHNITZEL FROM SCRATCH
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 chicken cutlets are pounded to ⅓ - ¼ inch thickness, set up a dredging station with a plate of flour, a bowl of beaten eggs, and a plate of bread crumbs.
Coat each chicken cutlet lightly with flour.
Dunk into beaten eggs.
Then coat with crumbs. Your chicken schnitzel is now ready to cook.
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.
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!
Here's the chicken schnitzel recipe. If you try this recipe I hope you'll come back to leave a star rating and comment. I'd love to know what you think!
PrintRecipe
Chicken Schnitzel Recipe
- Total Time: 1 hour 20 mins
- Yield: 6-8 1x
Description
Thin scallops of chicken, breaded and sautéed until golden brown on the outside, tender inside. Serve with buttered noodles and salad.
Ingredients
- 6 boneless, skinless chicken breast halves (about 2 ½ 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
Instructions
- 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!
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Main Course
- Method: Sauté
- Cuisine: Global
Wendy
Fabulous!. I made it for guests, and it's all I can do to eat the whole plate of it myself. I add paprika and garlic powder to the flour mixture, and omigosh. DELICIOUS.
jennifer
Please dont call it schnitzel if you serve with butter noodles!
schnitzel should be serves with potato salad or mixed salad involving potatoes or potatoes with parsley or rice / pommes frittes.
also no sauce please like the germans do it
greetings from austria
Louise
Jennifer, I was lucky to learn 52 years ago from a german in his mid twenties, was taught from his .grandmother and his parents, how they made them. You are Austrian, and learned the same way your family background taught you.. Who's right.? You are according to Wikipedia encyclopedia, Wiener schnitzel, a very thin, breaded and pan fried cutlet made from veal, is one of the best known specialities of Viennese cuisine, and is one of the national dishes of Austria.[8][9] Breaded schnitzel with sauce is considered a no-go in Austrian culture.[10]...Not deep fried. The german guy told me, at that time, it was pan fried..
Alex G
Can't go wrong with schnitzel and these instructions make it even easier.
The Recipes Pk
One of my favorite dish. I loved it and made it every Sunday.
Elaine
Hi, The snitzel sounds delicious. I would like to try it, but first need to know the fat and salt content. I am on a somewhat restricted diet. Thanks
Lisa
Hi Elaine, I can't give you exact nutritional info but I can tell you how to cook this the healthiest possible way, with the least amount of fat and salt. Firstly, omit the salt from the recipe and add salt to the finished dish in whatever amount is acceptable for your diet. As for the fat, the main fat in this dish is the fat from the egg yolks and the oil that the schnitzel is fried in. If you're concerned about too much fat, use egg whites only when you flour and bread the chicken. Then, for frying the schnitzel use the minimal amount of oil. Spray your skillet with a little cooking spray and get the outside of the chicken brown. Then transfer the browned chicken pieces to an oiled baking pan. Spray the tops of the chicken piece with a little oil. Bake in a 425ºF oven for 5 minutes. Flip pieces over and bake for another 5-6 minutes, until cooked through. I hope that helps!
Jennifer
No! this is not schnitzel anymore!! you use the whole egg and not just egg whites. also you need to deep fry the schnitzel and nothing with pan and little oil.
if you want to eat very healthy dont make a schnitzel! if you want to enjoy schnitzel male it right.
to save some calories and make a healthy version you can use a good oil and after deep frying put the schnitzel on some kitchen paper to get rid of some fat.
greetings from Austria
Joycee
Simple + Delicious = Perfection! Served this tonight with buttered noodles. It was a home run!
Lisa
So glad!! Thanks Joycee!
Laura @MotherWouldKnow
We didn't call them schnitzel, but these cutlets have been a favorite in my family for decades. My mom used to prepare them and she passed the simple process down to me. I've added a few steps (Like you I pound the cutlets), but when I eat them, they definitely take me back to my childhood.
Rachel
Delicious with a capital D.