Why put schnitzel in fridge before frying?

Notes: Cooling the breaded schnitzel in the fridge for an hour or so before frying will help keep the breading on while cooking . Placing the cooked schnitzel on a wire rack while the rest of the batch cooks will help it keep crispy.

What does schnitzel mean in German?

In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones.

How do you keep chicken schnitzel from getting soggy?

To eliminate the issue, dredge raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated . Remove excess flour before cooking. This layer will fry up crispy or, if you're using breadcrumbs, will prevent them from falling off.

Is it better to cook schnitzel in butter or oil?

The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination . When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.

Do you use olive oil or vegetable oil for schnitzel?

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.

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.

How do you keep breading on a schnitzel?

How do you keep the breading from falling off schnitzel? Pat the chicken dry - This helps the flour stick better to the chicken. Coat in flour - Make sure the flour coating is nice and even. Dip in eggs - The eggs should completely cover the flour layer. Coat in breadcrumbs - Breadcrumbs are the final layer. More items... Apr 24, 2020

How do you keep crumbs from coming off schnitzel?

Dust the chicken in the flour and shake off any excess . The flour should be enough to create a moisture barrier around the cutlet; otherwise, the moisture created during frying is going to create steam that will cause your breading to flake off. The goal is a light dusting, not a heavy coating.

How to make breaded chicken jamie oliver?

Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further. Put the pan on a medium heat.

Why is my chicken schnitzel rubbery?

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

What is the difference between crumbed chicken and chicken schnitzel?

- Chicken schnitzel typically involves pounding the chicken breast thinly before breading and frying or baking it . This results in a thinner, larger piece of chicken that is evenly coated with breadcrumbs. - Breaded chicken fillet may refer to a chicken breast that is breaded and cooked without being pounded thin.

What's the difference between wiener schnitzel and schnitzel?

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal . Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal

June 16, 2021 by Ryan 19 Comments

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This chicken schnitzel recipe is a traditional German dish that is pounded thin with a meat tenderizer and is coated with breadcrumbs and then lightly fried. There isn't much better or easier than this when it comes to chicken.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (1)

You can't have enough chicken dishes - from chicken francese to chicken with white wine sauce to chicken paprikash.

But I thought today was about exploring my roots a little bit. My dad's side of the family is German if the last name Beck didn't give it away. No I'm not related to Beck's Beer sadly. Who knows, maybe I'll randomly start seeing some checks from them some day. And while my distant relatives hail from Germany, I have never actually been.

But I feel most cities this days have an authentic German restaurant. For me it was Hollerbach's in Sanford. My memories of Hollerbach's consist of live music, lots of dancing, beer and schnitzel. Now I was too young for the beer and didn't care for the dancing but I remember loving the schnitzel.

Schnitzel is usually either chicken, pork or veal that is pounded very thin. I either would order the pork or chicken and always loved it. In fact, I don't think I ever ordered anything else besides schnitzel from Hollerbach's. Since I don't live close by anymore, I thought I'd make my own version of a German chicken schnitzel recipe.

Thankfully, it tasted exactly how I remembered. It really is a super simple dish. So if you're like me and crave some German chicken schnitzel, this recipe is for you.

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Recipe Ingredients
Ingredient Swaps
Step-by-Step Photos
FAQs
Side Dish Options
Pro Tips/Recipe Notes
Other Chicken Recipes
Chicken Schnitzel

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (2)

Recipe Ingredients

Chicken - you want thin chicken so you can get chicken cutlets or take chicken breasts and pound them thin.
Eggs - important in helping the breadcrumbs bind which creates that crispy exterior.
Breadcrumbs - I like to take some slices of bread and make my own breadcrumb mixture.
Lemon - just a touch of acidity makes all the difference in enhancing the flavor of this chicken schnitzel recipe.

Ingredient Swaps

Like any recipe you can mix up some of the ingredients. Some variations include:

I like to use chicken breasts and pound them thin, but you can use chicken thighs as well. Or even another protein like veal.
I like to take the time to make breadcrumbs but you can use store-bought, regular or panko.
I use canola oil to cook the chicken but vegetable oil, butter or even coconut oil works.

Step-by-Step Photos

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (3)

Pound the chicken to ¼" thickness and season with salt and pepper. Then pulse 3 slices of bread in a food processor to make the breadcrumb mixture.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (4)

Place the flour, beaten eggs and breadcrumbs in three separate bowls, adding some garlic powder to the breadcrumbs. Dip the chicken in the flour and then the eggs.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (5)

Finally dip in the breadcrumbs, pressing to adhere. Cook the chicken in a large skillet with oil over medium-high heat for 3-4 minutes per side, or until the chicken is cooked through.

FAQs

What is Schnitzel?

Schnitzel is meat that is pounded thin and tenderized and then is coated with breadcrumbs and lightly fried. You typically squeeze some fresh lemon over it as well.

Do I Have to Use Chicken?

Traditional, you can make schnitzel with chicken, veal or pork. The recipe is the same except for the meat. While I've never made veal schnitzel, I've made pork from time-to-time and it's outstanding as well.

How Do I Know Chicken is Done?

You know the chicken schnitzel is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.

How to Reheat?

Leftovers that tastes as great as the day it was made it important. Place the chicken on a baking sheet and cover with foil. Place in 400°F oven for 15 minutes and check if it's crispy. If it isn't yet, pop back in the oven for another 5 minutes.

Side Dish Options

There are plenty of options to pair with this chicken schnitzel recipe. Some include:

Potato Latkes
Shaved Brussels Sprouts with Bacon
German Spaetzle
Homemade Pierogies
Crispy Roasted Potatoes

Pro Tips/Recipe Notes

Do not skip pounding the chicken. It needs to be pounded to ¼ inch thickness which allows for even and fast cooking so you don't burn the breading or overcook the chicken.
Fresh breadcrumbs take 5 seconds extra work, but lead to a quality tasting exterior of the chicken that store-bought can't replicate. However you can use regular or panko breadcrumbs if needed.
Leftover chicken schnitzel will store well in the fridge for 1 daybut as is the case with anything pan fried, it's better fresh.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (6)

Other Chicken Recipes

Breaded Chicken Parmesan
Chicken Pot Pie with Biscuits
Chicken Rollatini
Chicken Satay Curry

If you’ve tried this chicken schnitzel recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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