Chicken Schnitzel Recipe: How to Achieve the Perfect Crunch

chicken schnitzel recipe

best chicken schnitzel recipe ,easy chicken schnitzel recipe ,german chicken schnitzel recipe ,colin fassnidge chicken schnitzel recipe ,chicken schnitzel recipe oven ,chicken schnitzel recipe air fryer ,healthy chicken schnitzel recipe ,hellofresh chicken schnitzel recipe ,authentic chicken schnitzel recipe

Chicken Schnitzel is a classic that never goes out of style! With its crispy, golden breadcrumb coating and tender, juicy inside, it’s a meal that brings a little bit of comfort to your dinner table. Whether you’re cooking up a quick weekday dinner or looking for something special for a family get-together, this chicken schnitzel recipe is sure to hit the spot. So, let’s get cooking and make a dish that’ll have everyone asking for seconds!

chicken schnitzel recipe

Main Ingredients:

  • Boneless Chicken Breast: 2
  • Panko Breadcrumbs: 2 cups
  • All-purpose Flour: 1 cup
  • Egg: 2
  • Milk: ½ cup
  • Vegetable Oil: 1 cup for frying
  • Medium Onion: 1
  • Garlic Clove: 1, minced

Seasonings and Spices:

  • Lemon Juice: 2 tbsp
  • Thyme Powder: 1 tsp
  • Salt: 1.5 tsp
  • Black Pepper: 1 tsp
  • Paprika Powder: 1 tsp

Step 1: Prepare the Chicken

Start by cutting each chicken breast in half horizontally to create thinner slices. Using a meat tenderizer, pound the chicken pieces until they are about 1 cm thick. This helps tenderize the meat and allows for even cooking.

Step 2: Prepare the Marinade

Slice the onion and garlic finely. In a large mixing bowl, combine the sliced onion, minced garlic, lemon juice, salt, thyme powder, paprika, and black pepper. Stir these ingredients together to blend the flavors.

Step 3: Marinate the Chicken

Add the pounded chicken pieces to the bowl with the marinade. Use your hands to mix, ensuring each piece is evenly coated with the marinade. Once well mixed, cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to penetrate the chicken.

Step 4: Prepare for Frying

After marination, remove the chicken from the refrigerator. Carefully pick the chicken pieces from the marinade, making sure to remove any onion and garlic slices clinging to them.

Step 5: Set Up Dredging Station

In one bowl, beat the eggs and milk together until well mixed. Place all-purpose flour in a second bowl, and the panko breadcrumbs in a third bowl. This setup will help you efficiently coat the chicken pieces.

Step 6: Heat the Oil

Place a deep frying pan on the stove and pour in enough vegetable oil for frying, typically about 1 cup. Turn the heat to medium and heat the oil until hot, which you can test by dropping a small breadcrumb into the oil; if it sizzles, the oil is ready.

Step 7: Dredge the Chicken

Take each piece of chicken and first coat it in the all-purpose flour, shaking off any excess. Dip the floured chicken into the egg and milk mixture, then finally coat it evenly with the panko breadcrumbs.

Step 8: Fry the Chicken

Place the breaded chicken pieces into the hot oil. Fry each side for about 5 minutes or until the chicken is golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C).

Step 9: Drain Excess Oil

Once the chicken is fried, remove the pieces from the oil and place them on a metal strainer or a plate lined with paper towels to drain any excess oil.

Step 10: Serve

Transfer the fried chicken schnitzels to a serving dish. You can serve them hot with your favorite sauce, such as a tangy lemon butter sauce or a creamy garlic sauce. Grilled vegetables make an excellent side for this dish.

Step 11: Enjoy!

Your chicken schnitzels are ready to be enjoyed. Serve them immediately for the best taste and texture, and complement your meal with a side of your choice to round out the dining experience.

Recipe Summary

To make chicken schnitzel, begin by slicing chicken breasts in half and pounding them to a thickness of about 1 cm. Prepare a marinade with sliced onions, minced garlic, lemon juice, salt, thyme, paprika, and black pepper, and marinate the chicken in the refrigerator for 2 hours. Set up three bowls for dredging: one with flour, one with a beaten mixture of eggs and milk, and another with panko breadcrumbs. Heat vegetable oil in a deep pan. Remove the chicken from the marinade, coat first in flour, then in the egg mixture, and finally in breadcrumbs. Fry each piece for 5 minutes per side until golden and cooked through. Drain the excess oil on paper towels before serving with your favorite sauce and optionally, grilled vegetables.

You might like it

category: Lunch
Update by in Thursday 25 April 2024

© 2024