chicken schnitzel

A perfect ‘schnitty’ is the best dinner. Panko crumbs guarantee a crisp crust but you can use rough sourdough crumbs, says Matt Moran.

This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.

Matt Moran's chicken schnitzel with parmesan crust

chicken breast

plain flour

paprika

eggs, lightly beaten

panko breadcrumbs

finely grated parmesan

olive oil

butter

tbs sage leaves

garlic clove, thinly sliced

Finely grated zest of ½ lemon

of 1 lemon,

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This crunchy parmesan schnitzel is served with long thin slivers of zucchini for a delicious contrast of textures and flavours.

Parmesan schnitzel with zucchini salad

zucchinis, sliced lengthways into thin ribbons

tbsp olive oil,

lemon juice,

parsley

(150 grams) plain flour, seasoned

panko (see note) or dry breadcrumbs

(40 grams) finely grated parmesan

Aioli

A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (aka Viennese or Wiener schnitzel), pork or chicken.  

Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)

5 oz cutlets (pork, veal or chicken breast)

salt & pepper

flour

eggs, beaten

bread crumbs

cooking oil

Place two cutlets (i.e. schnitzels) at a time...

Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.

Season the tenderized schnitzels with salt and pepper...

Season the tenderized schnitzels with salt and pepper on both sides. 

Set up a standard breading procedure of three...

Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. 

Heat the cooking oil in a pan to...

Heat the cooking oil in a pan to 350 F. 

Dredge each schnitzel in flour, shake off excess,...

Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.

Gently ease each schnitzel into the pan (do...

Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.

Place on a paper towel lined plate and...

Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.

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A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter.

Schnitzel

Crispy, juicy chicken schnitzel can be ready in just 15 minutes! Season the chicken well and be sure to pound each piece until quite thin, this will help the chicken cook quickly and evenly without drying out!  I like to serve this with my lemony arugula salad and a side of Greek-Style oven fries or  Mediterranean mustard potato salad (lots more ideas in the post).

Easy Chicken Schnitzel Recipe

chicken breast pieces ((about 1 pound and 5 oz))

Kosher salt and black pepper

garlic powder

sweet paprika

oregano

all-purpose flour

eggs

bread crumbs bread crumbs

Extra virgin olive oil

lemon, juice of

Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mallet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.

Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.

Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.

Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.

In a large skillet, heat ½ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken. Cook on one side for 4 minutes or so, then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides (if you need to, do this in batches and do not crowd the skillet).

Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil.

Squeeze lemon juice on top. Serve with more lemon slices and your choice of salad or side (ideas above)

This schnitzel is made with chicken pounded thin and coated with fresh breadcrumbs, then lightly fried.

Chicken Schnitzel

(6 oz) chicken breasts

salt and black pepper

eggs,

breadcrumbs (pulse 3 slices of bread)

canola or vegetable oil

lemons and chopped parsley

Place the chicken between two sheets of plastic wrap and pound them until they are 1/4 inch thick. Lightly season both sides with salt and black pepper.

To make breadcrumbs, pulse 3 slices of bread in food processor until you get crumb mixture. You can also use plain breadcrumbs if you don&#x27;t have fresh bread.

Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.

Preheat oven to 200°F. Place wiring cooling rack on baking sheet and set aside. Heat 1/4 inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side. Gently shake off excess breadcrumbs.

Cook 2 cutlets at a time until golden brown, about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets. Squeeze fresh lemon juice and top with chopped parsley and serve immediately.

This chicken parmigiana is a healthy and delicious dinner that the whole family will love.

Chicken parmigiana

All-Bran Original

(1 cup) fresh white breadcrumbs

41.20 gm reduced fat milk

(1/3 cup) plain flour

garlic clove, crushed

500 milliliters (2 cups) Mutti Tomato Passata

2.50 gm caster sugar

basil leaves, torn

fresh light mozzarella, sliced

greens,

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You’ll love the crispy breaded exterior and the tender center of this Chicken Schnitzel recipe. Pan-fried to golden perfection with freshly squeezed lemon on top. This recipe is from my new cookbook, Natasha&#039;s Kitchen.

Chicken Schnitzel Recipe

lb 2 large boneless, skinless chicken breasts, halved

tsp garlic salt

tsp black pepper

olive oil (or canola oil,

salt (to sprinkle on fried chicken)

Lemon wedges (for serving)

Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.

Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.

Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.

Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.

Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.

Repeat with the remaining cutlets, adding more oil as needed. To serve, squeeze the lemon wedges over the top.

https://www.youtube.com/watch?v=N131XV0A5nk

Crispy on the outside, tender on the inside - join me in mastering the art of making the perfect chicken schnitzel in my step-by-step tutorial!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHICKEN SCHNITZEL INGREDIENTS:
►1 1/2 pounds (2 large) boneless, skinless chicken breasts
►1/4 cup all-purpose flour
►2 teaspoons garlic salt
►1/2 teaspoon paprika
►1/2 teaspoon freshly ground black pepper 
►2 large eggs
►1½ cups panko breadcrumbs
►Extra-virgin olive oil, canola oil, or any high-heat cooking oil
►Sea salt, to taste
►Lemon wedges, for serving

🖨 PRINT RECIPE HERE: coming soon

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:19 Chicken prep
2:03 Breading station assembly
3:05 how to coat the chicken
3:40 how to cook chicken schnitzel
4:47 how to elevate the flavor
6:53 taste test

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#natashaskitchen #chickenschnitzel  #chickendinner

Crispy Chicken Schnitzel Recipe: Easy and Delicious!

I never met a schnitzel that I didn't like and Chicken Schnitzel is no exception. With a Mustard Cream Sauce added, the Chicken Schnitzel is a restaurant quality dish. The chicken is tender and crispy. The Mustard Cream Sauce is out of this world!&nbsp;

Chicken Schnitzel with Mustard Cream Sauce

chicken breasts

milk

Kosher salt

pepper

vegetable oil

unsalted butter

Tablespoons all-purpose flour

Dijon mustard

chicken broth

heavy cream

Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. If necessary, pound chicken slices to about 1/4-inch thick. Set aside.

Whisk egg and milk in a wide shallow bowl; set aside. Combine flour, salt and pepper in a gallon Ziploc bag. Pour bread crumbs onto a dinner-size plate or piece of waxed paper. Set aside.

Dredge chicken in flour mixture; dip in egg mixture, allowing excess to drip off. Dredge chicken again in flour mixture. Dip chicken in egg mixture, allowing excess to drip off; coat with bread crumbs, pressing bread crumbs onto chicken. Place in single layers on waxed paper; refrigerate for at least one hour.

Heat vegetable oil in a large over medium heat. Add several pieces of chicken; cook until golden brown on both sides, 5 to 6 minutes each side. Transfer to plate lined with paper towels and place in 200°F oven to keep warm. Repeat with remaining chicken. Serve Chicken Schnitzel with Mustard Cream Sauce. Yield: 6 servings.

Chicken

Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1 1/2 cups, about 20 minutes. Yield: 1 1/2 cups.

Mustard Cream Sauce

I think you&#x27;re going to love this Chicken Schnitzel. It&#x27;s one of the easiest recipes you could ever cook, and it goes with just about any side dish. Perfect family-friendly weeknight dinner.

chicken breasts (about 1.25-1.5 pounds)

salt

¾ tsp black pepper

eggs, whisked

breadcrumbs

Cooking oil

Using a sharp knife, slice chicken breasts horizontally...

Using a sharp knife, slice chicken breasts horizontally into two flat filets. Place chicken cutlets into a zip top bag, then pound with a meat mallet or similar object to ¼ thick.

Prepare three dredging stations: one with mixture of...

Prepare three dredging stations: one with mixture of flour, salt, pepper, paprika and garlic powder; one with whisked eggs; and one with breadcrumbs.

Heat oil (about ½ inch deep) in a...

Heat oil (about ½ inch deep) in a large skillet over medium-high heat (325°F if using an electric skillet).

Working in batches (depending on the size of...

Working in batches (depending on the size of the skillet, probably two cutlets per batch) dredge chicken filets in flour mixture, then egg, then breadcrumbs. Add to preheated skillet. Fry 2-3 minutes per side.

Remove onto paper towel lined plate. Repeat with...

Remove onto paper towel lined plate. Repeat with remaining chicken filets.

This easy Chicken Schnitzel recipe uses chicken breasts, panko, Parmesan, and eggs for cutlets that fry up golden and crispy. Step-by-step photos can be seen below the recipe card.

chicken breasts (boneless, skinless (780 grams)  4.59*)

salt (divided,  0.04)

tsp black pepper (divided, (freshly cracked)  0.16)

all-purpose flour (80 grams,  0.09)

eggs (0.50)

water (0.00)

garlic powder (0.04)

parsley (0.05)

breadcrumbs (100 grams,  0.82**)

Parmesan cheese (grated, (65 grams)  1.78)

vegetable oil (16 ounces,  1.19***)

lemon (quartered,  0.68)

Gather

Pound the chicken

Take each chicken breast and cut it evenly down the middle, lengthwise. Place each cutlet into a ziplock bag or between two sheets of plastic wrap. Then, with a meat tenderizer mallet or rolling pin, gently pound each piece to ¼-inch thickness. Season them with ½ teaspoon of salt and ½ teaspoon of black pepper and set them aside.

Grab 3 medium bowls or shallow dishes. In the first bowl, combine the flour, ½ teaspoon salt, and ½ teaspoon of black pepper. In the second bowl, whisk together the egg, water, garlic powder, and parsley. In the third bowl, mix the panko and grated Parmesan.

Coat the chicken

To bread the chicken, coat each piece in flour, shake off any excess, and transfer it to the egg bowl. Coat it in the egg wash, letting any extra drip off, then transfer to the panko. Coat it in panko, pressing it to ensure the chicken is fully covered. Then place all the breaded chicken onto a sheet pan.

Fry the chicken

Once all the chicken has been breaded, heat the oil in a skillet to 350°F-375°F over medium heat. Once the oil is hot, carefully place one piece of breaded chicken into the oil. Do not overcrowd the skillet, and work in batches.

Cook

Fry the chicken undisturbed for 3-4 minutes, until golden brown. Using tongs, gently flip and continue cooking for 2-3 minutes, until the internal temperature reaches 165°F.

Serve

Once the chicken is done, place it on paper towels to drain. Make sure to maintain the oil temperature at 350°F and continue frying until all the pieces are done cooking. Serve with a squeeze of fresh lemon and enjoy.

Never made schnitzel before and these turned out perfect! Next time I plan on using a few more spices but the lemon was a nice touch.

Definite kid pleaser!!! But dads and grandads love this, too. Don't forget the cheese--you won't really taste it, but it gives a spectacular crunch. Any hard cheese will do, and I've used Romano or Cotija when out of Parm. You can also get away with less oil, as I rarely have more than 1/4" in the skillet. The recipe is also is great with boneless pork, either tenderloin or boneless loin cut thinnish and pounded to about !/4" thick. Instructions for this recipe are perfect, particularly the advice for reheating--not that I've frequently had leftovers of this to reheat. My fave way to use any leftover chicken is to slice it cold and throw on a mixed green salad for a next day lunch. I have to spirit away an extra cutlet for this, because otherwise some snoopy male will snatch it up for a snack.

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