Chicken Schnitzel Recipe (2024)

FAQs

What is the best oil to fry a schnitzel in? ›

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

Due to their thinness, these chicken breasts cook incredibly quickly. When pan-frying, the breading won't have enough time to achieve that desirable golden brown color before the chicken is fully cooked. This will result in undercooked breading or overcooked (tough) chicken.

Drizzle more olive oil over each piece. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Use oils that have a high smoke point such as peanut, canola, vegetable, sunflower, rice bran and extra-light olive oil. Shallow-fry in batches. Try not to over-crowd the pan.

8 - Serve chicken schnitzel with steamed broccolini, mashed potato, roast potatoes, cucumber salad (recipe to come soon) or braised red cabbage.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs. Serve immediately with French fries, Spätzle, or German potato salad and a fresh leafy green salad.

Raw chicken should have a light pink color with white fatty pieces. If the flesh is gray or green or if the fat is yellow in color, this is a sign of spoilage and you should discard the chicken.

Why does the breading fall off my schnitzel? ›

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.

The white material oozing out of cooked chicken is a protein material, mostly albumin and water. The same material forms on other foods like salmon when cooked. Albumin is the primary protein in egg white which also turns opaque white when cooked.

Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a couple at a time and cook until golden brown. Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.

Since the cutlets are quite thin and the focus on cooking is the crust, they're easy to overcook.

I would also recommend using grapeseed oil for searing because it has a high smoke point and we want to make sure the breading doesn't burn. Once you flip the schnitzel, you can add a tablespoon of butter to finish and give it that extra flavor!

Heat oilVegetable oil, for shallow-frying in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.

Pork Tenderloin: A small pork tenderloin that weighs less than 1 pound. Panko Bread Crumbs: Sometimes called Japanese Panko bread crumbs. Frying Oil: I recommend peanut or canola oil for frying.