Crispy Chicken Schnitzel Recipe
Introduction
Crispy Chicken Schnitzel is a classic and satisfying dish known for its golden, crunchy coating and tender meat inside. Perfect for a quick weeknight dinner, it pairs wonderfully with a simple salad or potatoes.
Ingredients
- 2 chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Step 1: Pound the chicken breasts to an even thickness for uniform cooking. Season them lightly with salt and pepper.
- Step 2: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Step 3: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs.
- Step 4: Heat oil in a large skillet over medium heat. Once hot, fry the chicken until golden brown and crispy on both sides, about 3-4 minutes per side.
- Step 5: Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil before serving.
Tips & Variations
- For extra flavor, mix some grated Parmesan cheese or herbs like parsley into the breadcrumbs before coating.
- Use panko breadcrumbs for a lighter, crunchier texture.
- Serve with lemon wedges to brighten the dish just before eating.
Storage
Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They may need slightly longer cooking time and you might want to pound them to even thickness for best results.
How do I keep the coating from falling off while frying?
Make sure to press the breadcrumbs firmly onto the chicken and let the coated pieces rest for a few minutes before frying. Also, avoid overcrowding the pan to maintain even temperature.
PrintCrispy Chicken Schnitzel Recipe
Crispy Chicken Schnitzel is a classic breaded and fried chicken dish featuring tender chicken breasts coated in flour, dipped in egg, and enveloped in golden breadcrumbs for a crunchy exterior and juicy interior. Perfect for a quick and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: German
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts
Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups breadcrumbs
Other:
- Vegetable oil for frying (enough to cover the chicken in the pan)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create thinner cutlets, or pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper to enhance the flavor.
- Dredge in Flour: Place the flour in a shallow bowl. Coat each chicken piece lightly but thoroughly in the flour, shaking off any excess. This step helps the egg stick to the chicken.
- Dip in Egg: Beat the eggs in another shallow bowl. Dip the floured chicken into the beaten eggs, ensuring a full coat to help the breadcrumbs adhere well.
- Coat with Breadcrumbs: Place the breadcrumbs in a third shallow bowl or plate. Press the egg-coated chicken pieces into the breadcrumbs evenly on all sides until fully covered.
- Fry the Schnitzel: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering but not smoking. Carefully add the breaded chicken pieces and fry for approximately 3-4 minutes per side or until the coating is golden brown and crispy and the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Drain and Serve: Remove the schnitzels from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides like lemon wedges, potato salad, or a green salad.
Notes
- For extra flavor, season the breadcrumbs with paprika, garlic powder, or parsley.
- Use panko breadcrumbs for a crunchier texture.
- Maintain oil temperature to avoid greasy schnitzels; if oil is too cool, the coating will absorb more oil.
- Chicken cutlets can be prepared in advance and breaded just before frying.
- Serve immediately for the crispiest results.
Keywords: chicken schnitzel, crispy chicken, breaded chicken, fried chicken cutlets, German recipes, quick dinner, easy chicken recipe
