Attention to all crispy meat lovers, here is the perfect recipe for you – the chicken schnitzel.
In Europe, the traditional schnitzel is the Austrian one, the classic breaded and fried veal slice in butter, which has become insanely popular outside Austrian borders. However, over the time, chicken has successfully became a popular beef alternative. The chicken schnitzel is known as original Israeli recipe. This makes it a dish suitable even for those who want to limit the consumption of red meat. The Israeli schnitzel differs from the Viennese schnitzel first of all because of chicken instead of beef. It can also be enjoyed both hot and cold. There is a secret about this special chicken schnitzel recipe, and if you read further i will share it with you today :)
Ingredients for chicken schnitzel
To make this super easy and fast recipe, you will need chicken breasts. One chicken breast will feed 2 people. The logic is the following: 1 chicken breast is enough for 2 people, 2 feeds 4, 3 feeds 6 and so on. When buying the meat, make sure it is fresh. This rule applies for every recipe in the world. Key to success is fresh ingredients.
Remember the secret i mentioned earlier about this recipe? Well, here it is: milk. That’s right, you’ll need milk to bathe the chicken breasts in it so it soaks the milk and becomes super mild. Cow’s milk is a great option, but you can use goat milk too. Ok, you can of course skip this ingredients for your chicken schnitzel if you do not tolerate lactose, but if that doesn’t stand in your way, go for it. I guarantee you’ll love the result.
Next, you’ll need bread crumbs or white flour. I would go for bread crumbs because specifically this ingredient makes the chicken schnitzel crunchy.Â
Eggs are also a must ingredient of this schnitzel recipe. The meat will be passed in beaten eggs so that when you then pass it in the bread crumbs, it all sticks together upon frying.
Parmesan. Is it only me who has the impression that this Italian dairy fits every dish? And indeed this hard cheese will do a great job in adding an extra flavor to the chicken. Parmesan will make it even more irresistible. Again, lactose intolerant? Leave it out, it will work out the same way.
Salt and pepper, the inseparable brothers have their roles in this opera as well. As usual, put as much or as little as you like. Of course, remember what the doctor says about salt, do not exaggerate with it. Who am i fooling here? I adore salty dishes myself.
Butter. If you don’t like to fry the meat in it, you’d like to have a piece of butter melting on the already fried schnitzel in oil.Â
How to make chicken Schnitzel
First, carefully clean the chicken breast from bone, skin and extra fat.
Cut the meat into slices, if the butcher has not already done this for you. Slice them horizontally, normally you will get 2 slices out of one half of chicken breast.
When the breast is sliced, beat the slices to make the thickness uniform with the help of a meat tenderizer. Here’s a little tip: first cover the meat with a sheet of cling film, then start beat it. This way you will avoid meat splashing all over your kitchen. Also, when you beat it, go light moderate, this is how you can control the thickness of the meat. If you go too hard, breast slices can turn out too thin. Lately it may come apart but you don’t want deformed schnitzel in your plate.Â
In a large bowl, pour one cup of milk and transfer the thinned chicken slices in that milk bowl, let them in it for about 15 minutes. The more you leave them to soak the milk, the milder the schnitzel will come out.
Now prepare two bowls: in the first beat the eggs with the help of a whisk or fork, in the second mix the breadcrumbs and parmesan.
Pass each side of the chicken slices first in the beaten egg and then in the breading, pressing the meat firmly so that the breadcrumbs stick well to the meat. There are those who prefer to flour the chicken before passing it in the egg, adding a further layer of breading, but it is not necessary.
When all the schnitzel slices are ready, fry them in a frying pan with plenty of frying oil (or butter, use the one you prefer most). Fry them until golden on both sides, that is about 3 minutes on each side.
Place the prepared schnitzels on absorbent paper towels to remove any excess oil. To have them crispy, do not cover the meat, otherwise it will soften and you will lose the crunchiness everyone is so crazy about. Also, place each schnitzel on different plates with pieces of paper towels on it, do not lay one over the over for the same reason.Â
This is it!
How to serve Chicken Schnitzel
Like the Viennese schnitzel, the chicken schnitzel can also be eaten with a few drops of lemon. You can serve the schnitzels with many accompanying sauces. You can use blueberry gem, ketchup, mustard, tzatziki everyone has their tastes, and you have to satisfy everyone!
Always put a piece of butter on the hot meat so that it melts onto the crunchy bread crumbs, that makes it so delicious.
You can serve the chicken schnitzel with any side dish. I find mashed potatoes and fried chicken breasts a super duper tasty combo. Any green salad is a perfect match for this crunchy recipe. Juicy tomatoes in combination with this course will excite the taste buds of any gourmand.
Chicken Schnitzel
Equipment
- frying pan
- Whisk
- meat tenderizer
Ingredients
- 1 medium chicken breast
- 1 cup milk
- 1 cup bread crumbs
- 3 medium eggs
- 1/3 cup grated parmesan
- 2/3 cup sunflower oil
- 4 tsp butter
- salt
- pepper
Instructions
- Clean the chicken breast from bone, skin and extra fat
- Cut the meat into slices. Slice them horizontally, you will get 2 slices out of one half of chicken breast
- Beat the slices to make the thickness uniform with the help of a meat tenderizer
- In a large bowl, pour one cup of milk and transfer the thinned chicken slices in that milk bowl, let them in it for about 15 minutes
- Prepare two bowls. In the first beat the eggs with the help of a whisk or fork. In the second bowl mix the breadcrumbs and parmesan
- Pass each side of the chicken slices first in the beaten egg and then in the breading, pressing the meat firmly so that the breadcrumbs stick well to the meat
- When all the schnitzel slices are ready, fry them for 3 minutes on each side in a frying pan with plenty of frying oil
- Place the prepared schnitzels on absorbent paper towels to remove any excess oil
