Crispy Chicken Schnitzel is a classic and delicious dish that’s perfect for a hearty meal. With a crispy, golden-brown crust on the outside and juicy, tender chicken on the inside, it’s a dish that’s sure to please everyone at the table. Here’s how you can make it:
Crispy Chicken Schnitzel
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional)
- 1/2 cup vegetable oil or clarified butter (for frying)
- Lemon wedges (for serving)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- If the chicken breasts are thick, slice them in half horizontally to create thinner pieces, or use a meat mallet to gently pound them to an even thickness (about 1/2 inch). This ensures they cook evenly.
- Season both sides of the chicken breasts with salt and pepper.
- Set Up Breading Station:
- Place the flour in a shallow bowl.
- In a second shallow bowl, beat the eggs until well combined.
- In a third shallow bowl, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, and paprika.
- Bread the Chicken:
- Dredge each chicken breast in the flour, making sure to coat it evenly, and shake off any excess.
- Dip the floured chicken in the beaten eggs, allowing any excess egg to drip off.
- Coat the chicken in the breadcrumb mixture, pressing lightly to ensure the crumbs adhere well to the chicken.
- Fry the Schnitzel:
- In a large skillet or frying pan, heat the vegetable oil (or clarified butter) over medium-high heat. You want enough oil to cover the bottom of the pan generously.
- Once the oil is hot (but not smoking), carefully add the breaded chicken breasts to the pan. Do not overcrowd the pan; you may need to cook in batches.
- Fry the chicken for 4-5 minutes per side, or until golden brown and crispy. The chicken should reach an internal temperature of 165°F (75°C).
- Once done, remove the schnitzels from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the crispy chicken schnitzel hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the schnitzel.
- This schnitzel pairs wonderfully with mashed potatoes, a simple salad, or even a side of sauerkraut or pickles for an authentic touch.
Tips:
- Substitute for Chicken: You can use pork or veal if you want to make a more traditional schnitzel.
- Crispier Coating: For an even crispier coating, use panko breadcrumbs and consider double-breading the chicken (dipping it in the egg and breadcrumbs twice).
- Healthier Option: To make this a healthier version, you can bake the schnitzel in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, instead of frying.
This Crispy Chicken Schnitzel is an easy, satisfying dish that’s sure to be a family favorite. Its crispy crust and tender chicken inside make it a comforting meal any time of the year.
How does this crispy schnitzel sound to you? Ready to dive in and make it for your next meal?
