Chicken Schnitzel holds a special place in my heart, not just for its delightful taste, but for the fond memories it evokes. One summer, while visiting family in the picturesque town of Heidelberg, Germany, I first encountered this golden, crispy delight. My aunt, a culinary enthusiast, whipped up Chicken Schnitzel for dinner, and I was instantly hooked. The way she prepared it, with such ease and speed, was a revelation. From then on, Chicken Schnitzel became a staple in my cooking repertoire, especially for those nights when time is of the essence but a delicious meal is non-negotiable.
The beauty of Chicken Schnitzel lies in its simplicity and versatility. This recipe is a quick fix, perfect for busy weeknights. With a total cooking time of just 15 minutes, you can have a wholesome, mouth-watering meal ready in no time. The tender chicken, coated in a crispy breadcrumb crust, is a universal crowd-pleaser. What’s more, it pairs beautifully with a variety of sides. Whether you’re in the mood for a traditional German potato salad, creamy mashed potatoes, or even a fresh, tangy coleslaw, Chicken Schnitzel fits right in.
One of my favorite tweaks to this classic recipe is to infuse the breadcrumbs with a bit of grated Parmesan cheese and finely chopped parsley. This adds an extra layer of flavor and a touch of sophistication to the dish. For those who love a bit of heat, adding a pinch of paprika or cayenne pepper to the flour can give the schnitzel a delightful kick. And if you’re looking to make it a bit healthier, using whole wheat breadcrumbs and serving it with a side of roasted vegetables is a fantastic option.
No matter how you choose to enjoy it, Chicken Schnitzel is a dish that brings comfort and joy. Its crispiness combined with the juicy, tender chicken inside makes it a meal that’s hard to resist. So next time you’re in a rush but want to serve something delicious, give this Chicken Schnitzel recipe a try. Trust me, your taste buds will thank you!
Chicken Schnitzel
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Ingredients
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1/2 cup plain flour
- 2 eggs
- 1 teaspoon vegetable oil
- 1 pound chicken tenders
- Salt and black pepper
- Fresh lemon for squeezing on top
Directions
- Place the chicken tenders in a shallow dish and coat them with the flour on both sides.
- In a separate bowl, crack the eggs and add the vegetable oil, a pinch of salt, and pepper. Beat gently with a fork until well mixed. Dip the floured chicken into this egg mixture, ensuring it’s completely covered.
- Prepare another bowl with the bread crumbs. Dip the egg-coated chicken into the bread crumbs, pressing gently to ensure the crumbs stick evenly.
- Heat a large skillet over medium heat and pour in the olive oil. When hot, add the breaded chicken pieces to the skillet. Cook each side for about 5 minutes until golden brown, crispy, and the internal temperature hits 165°F.
- Serve the chicken schnitzel with a squeeze of fresh lemon juice on top. Pair it with traditional German sides like mashed potatoes, potato salad, sauerkraut, or spaetzle.
Storing Suggestions:
To store leftover chicken schnitzel, place it in an airtight container and refrigerate for up to 3 days. To reheat, bake in the oven at 350°F for about 10-15 minutes or until warmed through. Avoid microwaving as it may cause the breading to become soggy.
FAQs:
Can I use chicken breast instead of chicken tenderloins?
Yes, you can use chicken breasts. Make sure to pound them to an even thickness for uniform cooking.
What can I use instead of bread crumbs?
If you don’t have bread crumbs, you can use crushed crackers, cornflakes, or panko for a different texture.
How do I keep the coating from falling off?
To prevent the coating from falling off, make sure the chicken is thoroughly dried before coating it in flour. Press the bread crumbs firmly onto the chicken, and let the breaded chicken rest for a few minutes before cooking.
Can I bake the chicken schnitzel instead of frying?
Yes, you can bake the chicken schnitzel. Preheat your oven to 400°F, place the breaded chicken on a baking sheet, and bake for about 20-25 minutes, flipping halfway through, until crispy and cooked through.
Is it possible to make schnitzel in advance?
Absolutely! You can bread the chicken ahead of time and refrigerate it for a few hours before cooking. This helps the breading adhere better. Cook just before serving for the best texture.
What sides go well with chicken schnitzel?
Traditional sides for chicken schnitzel include potato salad, mashed potatoes, sauerkraut, or spaetzle. A fresh green salad or roasted vegetables also pair well.
(15 minutes) Chicken Schnitzel
Ingredients
- 1 pound chicken tenderloins
- 1/2 cup all-purpose flour
- 1 cup bread crumbs
- 2 eggs
- 1 teaspoon vegetable oil
- 1 tablespoon olive oil
- salt and pepper
- fresh lemon for squeezing on top
Instructions
- Place the chicken tenderloins in a shallow dish with all-purpose flour, ensuring both sides are well coated.
- Crack the eggs into a separate bowl, add the vegetable oil, a pinch of salt, and pepper. Beat the mixture gently with a fork until combined. Dip the floured chicken into the egg mixture, making sure it's fully covered.
- In another bowl, place the bread crumbs. Dip the chicken pieces into the bread crumbs, pressing lightly to ensure the crumbs stick and cover all parts of the chicken evenly.
- Heat a large skillet over medium heat and add the olive oil. Once hot, place the breaded chicken into the skillet. Cook for about 5 minutes on each side, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F.
- Serve the chicken schnitzel with a squeeze of fresh lemon juice on top. Enjoy it with traditional German sides like potato salad, mashed potatoes, sauerkraut, or spaetzle.
