When I think of comfort food, Chicken Schnitzel immediately comes to mind. It’s one of those dishes that fills the kitchen with warmth and makes everyone come running for dinner. I can’t tell you how many times I’ve whipped up this crispy delight to celebrate special occasions or just to make a regular weeknight feel a little more special.
Growing up, my mom always had a knack for cooking, and chicken schnitzel was one of her go-to dishes. I remember the sound of the chicken sizzling in the pan and the smell wafting through the house; it was simply irresistible. Now, as a mom myself, I’ve carried on this tradition, and I love seeing my kids’ faces light up when they taste that first crispy bite. Trust me, there’s just something magical about schnitzel—it brings us all together at the dinner table.
This recipe is not complicated at all, making it perfect even for busy weeknights. All you need are a few simple ingredients, and in no time, you’ll create a meal that feels like a special occasion. Plus, it’s adaptable! You can serve it with just about anything—mashed potatoes, a fresh salad, or even just a squeeze of lemon juice to brighten things up. No matter how you choose to serve it, it’s sure to become a family favorite in your home just like it is in mine. So, let’s get cooking!
How to Make Chicken Schnitzel
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Ingredients
- 3 large boneless, skinless chicken breasts (sliced horizontally into 6 thinner “steaks”)
- 1 tsp sea salt (or 3/4 tsp table salt), plus extra for seasoning
- 1/2 tsp freshly cracked black pepper
- 1 1/2 cups all-purpose flour
- 4 large eggs, beaten
- 3 cups panko breadcrumbs
- Oil for frying
Directions
Begin by preparing your chicken. Season the chicken breast slices generously with salt and pepper, making sure they’re evenly coated. This step is essential for keeping the chicken juicy and flavorful while it cooks.
Next, set up a breading station. On a large piece of parchment paper, spread out the flour. In another container, place the panko breadcrumbs, and in a shallow bowl, have the beaten eggs ready to go. This simple setup will help streamline the coating process.
Take each chicken piece and start by coating it in the flour, shaking off any excess. Then dip it into the bowl of beaten eggs, ensuring it’s well-coated, before pressing it firmly into the panko breadcrumbs. Repeat this process until all the chicken pieces are coated and set aside on a platter.
Now, let’s get to cooking! If you prefer a deep-fried schnitzel, heat about 600 ml of oil in a heavy skillet over medium-high heat, making sure the oil is at least 1.5 cm deep. Cook the chicken in batches for about 8-12 minutes, flipping them regularly until they turn a beautiful golden brown. Remember, don’t crowd the pan!
If shallow-frying, pour 1/4 cup of olive oil into the skillet and heat over medium-high. Cook each piece for 4-5 minutes on each side until they’re golden and cooked through. It’s a slightly healthier option that still delivers that satisfying crunch.
For a no-fuss oven method, preheat your oven to 425°F (220°C). Place the schnitzels on a wire rack above a baking sheet, lightly spray with olive oil, and bake for about 12-15 minutes until thoroughly cooked. This method helps keep the schnitzels crispy and is an easy clean-up!
Storing Suggestion
If you have any leftovers, simply place the schnitzel in an airtight container in the refrigerator. It should keep for up to 3 days. If you want to reheat it, the best way to achieve that crunchy texture again is to pop it in the oven for a few minutes!
Cooking Tips
Serving Suggestions
Chicken schnitzel pairs beautifully with a side of mashed potatoes or a refreshing cucumber salad. A light squeeze of lemon juice right before serving can really enhance the flavors, and a cold glass of sparkling water complements this dish perfectly.
Ingredient Substitutions
If you’re out of panko breadcrumbs, you can opt for regular breadcrumbs or even crushed cornflakes to achieve a crunchy coating. For those avoiding eggs, a mix of flour and water can serve as a suitable binder instead.
Seasonal Variations
Feel free to incorporate seasonal ingredients! In the fall, serve your schnitzel with sautéed apples or a side of roasted squash. In spring, a fresh salad with asparagus and peas would be a delightful combination.
Allergen Information
This recipe contains common allergens such as gluten (from flour and breadcrumbs) and eggs. To make it allergy-friendly, use gluten-free flour and breadcrumbs, and a commercial egg substitute to replace the beaten eggs.
FAQ
1. Can I freeze chicken schnitzel?
Absolutely! You can freeze the cooked schnitzels. Just let them cool completely, then place them in a freezer-safe container. They’ll be good for up to three months. When you’re ready to eat, just reheat them in the oven for the best texture.
2. What kind of oil is best for frying schnitzel?
Using oils with a high smoke point is important. Canola, vegetable, or avocado oil are great options. They help achieve a nice golden brown without burning, ensuring that your schnitzels come out crispy and delicious.
3. How can I tell when the chicken is cooked through?
The best way to know if the chicken is done is to use a meat thermometer. The internal temperature should read 165°F (75°C). Alternatively, you can cut into a piece to ensure there’s no pink remaining in the center.
4. Can I make these schnitzels in advance?
You can prepare the chicken and coat it in breadcrumbs a few hours in advance, then keep it in the fridge until you’re ready to fry. This makes dinnertime even easier!
5. What sides go well with chicken schnitzel?
Chicken schnitzel is versatile! Great sides include creamy mashed potatoes, tangy coleslaw, or even sautéed greens. A simple side salad can also freshen up the meal nicely.
6. How long does it take to prepare the chicken schnitzel?
From start to finish, including prep and cooking, you’re looking at around 30 minutes. It’s a quick meal that comes together easily, perfect for busy weeknights!
Chicken Schnitzel
Ingredients
- 3 large boneless, skinless chicken breasts sliced horizontally to create 6 thinner 'steaks'
- 1 teaspoon sea salt or 3/4 tsp table salt, plus extra for seasoning
- 1/2 teaspoon black pepper freshly cracked
- 1.5 cups all-purpose flour
- 4 large eggs beaten
- 3 cups panko breadcrumbs
- Oil for frying refer to cooking instructions
Instructions
- Season the chicken breasts with salt and pepper, ensuring an even coating for flavor and juiciness during cooking.
- Set up a coating station: lay out the flour on a large sheet of parchment, place panko breadcrumbs on another sheet, and have the beaten eggs ready in a shallow bowl.
- Take each piece of chicken and coat it first in flour, shaking off the excess, then dip it into the egg mixture, and finally press it into the panko breadcrumbs, ensuring all sides are well-coated.
- Heat about 600 ml of high-smoke point oil in a large, heavy skillet over medium-high heat. Ensure the oil is at least 1.5 cm deep.
- Cook the chicken in batches for 8–12 minutes, flipping regularly, until golden brown. Avoid overcrowding the pan.
- Transfer to a plate lined with paper towels to absorb excess oil and sprinkle with additional salt if desired.
- For shallow-frying, heat 1/4 cup of olive oil over medium-high heat and cook the chicken in batches for 4–5 minutes per side.
- For the oven method, preheat the oven to 425°F, place schnitzels on a wire rack, lightly spray with olive oil, and bake for 12–15 minutes.
