chicken schnitzel recipe

Crispy chicken schnitzels are served with a sweet and crunchy fennel and apple salad in this easy dinner for four.

Chicken schnitzel with fennel, pistachio and apple salad

chicken breasts

medium free-range eggs, beaten

tbsp dijon mustard,

plain flour

breadcrumbs

tsp caraway seeds,

Olive oil

lemon

Sauerkraut to serve (we like Dawtona from Tesco)

For the salad

green eating apple

fennel bulb, thinly sliced (fronds reserved)

pistachio kernels, toasted and roughly chopped

fresh flatleaf parsley, roughly chopped

olive oil

Finely grated zest and juice

Put a chicken breast between 2 sheets of compostable baking paper, then use a rolling pin to beat the chicken until it’s about 1.5cm thick all over. Repeat with the remaining chicken breasts.

Put the eggs in a shallow bowl and mix with the mustard. Put the flour and breadcrumbs in 2 separate shallow bowls or on 2 plates. Season the flour with salt and black pepper.

Dip the chicken breasts into the flour, shaking off any excess, then dip in the beaten egg, then finally coat well with the breadcrumbs. Sprinkle the caraway seeds over both sides, pressing to coat. Set the crumbed chicken breasts aside until ready to cook (see Make Ahead).

For the salad, finely slice the apple, then combine with all the remaining salad ingredients in a mixing bowl. Season with salt and pepper and toss again.

To cook the schnitzels, put a large non-stick frying pan over a medium heat, then pour in 1cm oil. When the oil is hot, fry 2 schnitzels for 2-3 minutes on each side until golden and cooked through. Squeeze lemon juice over, then set aside, loosely covered with foil. Repeat with the rest of the chicken schnitzels, using a little more oil if you need it.

Serve the chicken schnitzels with the salad, with dijon mustard and sauerkraut on the side.

When you want a crispy, flavorful meat to serve with side dishes, try this Chicken Schnitzel. The thinly-sliced chicken tastes great with its seasoned panko breading crust.

Crispy Chicken Schnitzel Recipe

all-purpose flour

paprika

salt

garlic powder

black pepper

eggs

water

panko breadcrumbs

boneless (skinless chicken breasts)

Lemon wedges (for serving)

parsley (for serving)

Heat

Pour 1 ½ inches of oil into a large heavy pot or high-sided skillet. Heat the oil over medium-high heat to 360 degrees F.

Whisk

Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.

Pound

Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.

Dredge

Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.

Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.

Serve

Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1633963559/d6lq7zourrpnq1pfxkvl.mp4

Chicken Schnitzel

Want to know how to make chicken schnitzel? With these tips and tricks, golden, crunchy crumbed chicken is easier than you think. Plus, a flavourful homemade chicken schnitzel recipe your whole family will love.

How to Make Chicken Schnitzel

vegetable oil

sage leaves

parmesan,

prosciutto

breadcrumbs ((or panko crumbs))

mild paprika

oregano ((notes))

sea salt flakes

plain (all purp) flour

lemon,

On a large chopping board, slice each of the chicken breasts through the middle (thickness wise) so you have 2 thinner breast pieces (chicken cutlets) from each one.

Place a piece of plastic wrap over the top of all 4 cutlets and gently bash the thicker parts with a meat tenderiser until they are the same thickness all over - about 1cm thickness is good.

Remove the plastic wrap and season the chicken well on both sides with salt and pepper. Lay 3 sage leaves on top of each one, sprinkle the parmesan over and then a slice of prosciutto over the top of that.

Take 3 high sided dishes, large enough to fit the chicken breast in flat and add the flour to one of them. Add the egg to the second and beat well.

In the third dish, mix together the breadcrumbs, paprika, oregano and sea salt flakes

With two hands so you can hold the prosciutto on, dip one piece of chicken into the flour. Coat both sides, then gently shake off the excess. Repeat this process with the egg. Finally, coat it in the breadcrumb mix, making sure to press them on firmly. Lay the chicken on a clean plate. Repeat with remaining chicken.

Pour the oil into a large, heavy based pan, no more than 1cm deep, over medium high heat. Line a baking sheet with plenty kitchen paper towel but scrunch the towel up.

Test the oil by dipping the end of a wooden spoon into it - if it starts to sizzle, the oil is hot enough. Gently place 2 schnitzels into the oil and fry for 10-14 minutes (notes), turning halfway through.

Transfer to the paper towel and test for doneness (a meat thermometer should read 74C / 165F). Allow to drain while you cook the other two - they&#39;ll stay piping hot, don&#39;t worry.

Let the second batch drain on the paper towel while dishing up te sides, then serve your schnitzels while still hot and crunchy. Serve with lemon wedges so you can squeeze over a little lemon juice.

Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

Bread crumb from scratch is the way to go, and great way to use up stale bread too. This chicken is so good with either rice or pasta, delicious!

https://content.jwplatform.com/videos/mBQRG5Y9.mp4

WIDE Saltimbocca Chicken Schnitzel.mp4

Crispy chicken schnitzel made with pounded chicken breasts and a simple three-step breading. Golden, fast, and on the table in about 30 minutes.

Crispy Chicken Schnitzel

tsp kosher salt

tsp black pepper

tbsp milk or water

neutral oil

Flakey Sea Salt (,

Lemon wedges

Parsley (chopped (optional))

Slice each breast horizontally into two thinner cutlets. Place between sheets of parchment or plastic wrap. Pound to 1/4 inch thickness with a meat mallet or rolling pin. Season both sides with salt, pepper, and garlic powder.

Pound the chicken

Fill three shallow bowls. Bowl 1: flour. Bowl 2: whisk 3 eggs with 1 tbsp milk or water. Bowl 3: mix 2 cups breadcrumbs with 1 tsp salt.

Set up the breading station

Dredge each cutlet in flour and shake off the excess. Dip in the egg mixture, then press firmly into the breadcrumbs on both sides. Place on a wire rack and rest for 10 to 15 minutes before frying.

Bread the cutlets

Heat 1/2 inch of oil in a large skillet over medium-high heat to 350F. Fry 1 to 2 cutlets at a time for 2 to 3 minutes per side until deep golden brown. Transfer to a wire rack to drain.

Sprinkle with flaky salt. Serve immediately with lemon wedges and parsley if using.

I forgot to add that I paired it with melting carrots from simple recipes.

Easy to cook and it tastes delicious everybody loves it. I paired it with brazed carrots

https://content.jwplatform.com/videos/u5Se1GyC.mp4

Chicken Schnitzel Web.mp4

This easy chicken schnitzel recipe uses thinly pounded chicken breasts coated in seasoned flour, egg and panko breadcrumbs, then pan-fried for a crisp, golden crust.

chicken breasts (about 1½ lbs)

tsp garlic salt

olive oil or vegetable oil (for frying)

fine sea salt

lemon wedges (for serving)

Line a cutting board with plastic wrap. Cut each chicken breast in half lengthwise to make 4 thin cutlets. Place the chicken in a single layer on the cutting board and cover with a second sheet of plastic wrap. Use a meat mallet, rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about ¼ inch thick. Cut each cutlet in half for 8 cutlets total.

Set up three medium bowls: In the first, whisk together the flour, garlic salt, paprika and pepper. In the second, add the eggs and thoroughly beat with a fork. In the third, add the panko.

Dredge both sides of 1 cutlet in the flour to coat well, then in 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. Transfer the breaded cutlet to a platter or baking sheet. Repeat with the remaining cutlets, keeping them in a single layer on the platter. If you have time, let the breaded chicken rest for 10 minutes, which will help the coating stick better.

Heat a large nonstick 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, being careful not to crowd them. Cook for 3 to 4 minutes per side, until crispy and golden and an instant-read thermometer registers 165°F. (You can also slice one open; the juices should run clear and the meat should no longer be pink.) Reduce the heat if the cutlets are browning too quickly. Transfer the cutlets to a paper towel-lined plate and immediately sprinkle the cutlets with the salt. Repeat with the remaining cutlets, adding more oil to the pan as needed.

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