Schnitzel Chicken

Is this authentic schnitzel? Most likely not.

Is it easy (as fried chicken can be) and delicious? You bet your ass it is.

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Yield 4

Author SALUD! Team

Prep time

20 Min

Cook time

27 Min

Total time

47 Min

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Schnitzel Chicken

This is one of my favorite ways to cook chicken, and is the perfect base for things like chicken parmesan

Ingredients

• 2 chicken breasts
• 1 1/2 c flour
• 1 egg
• 1/4 cup milk
• 1 1/2 c panko breadcrumbs
• 3 t garlic powder
• 3 onion powder
• 3 t salt
• 1 1/2 t pepper
• vegetable oil
• flaky salt (can sub kosher salt for this)

Instructions

1. Heat a large skillet over medium to medium-high heat with enough oil to entirely cover the bottom of the pan.
2. Cut your chicken breasts in half to make two thinner chicken breasts, you'll end up with four total. One at a time, cover the chicken breast with some plastic wrap, and pound very thin.
3. Set up your breading station. One container with flour, one with the egg and milk scrambled together, and one with panko. Add 1 t garlic powder, 1 t onion powder, 1 t salt, 1/2 t pepper (plus any additional desired seasoning) to each bowl and stir to combine.
4. Coat each chicken breast in the flour, then egg, then panko. Before dropping your chicken in the hot oil, sprinkle in a little flour. If it bubbles vigorously, then it's hot enough, if not, give it longer to heat up.
5. Fry two chicken breasts at a time (if you have a smaller pan, do one at a time - you don't want to overcrowd the pan or it won't fry well). First side will cook for 5-7 minutes - I like to let this side get very golden brown before I flip it. Once it's GBD (golden, brown, and delicious), gently flip with tongs, then fry the other side for 5-7 minutes.
6. Right after I flip what's in my pan and that top side is still oily, I like to sprinkle some flaky salt on top. If using kosher salt, be careful not to do too much or you'll end up with a salt bomb.
7. Set out a dinner plate with a paper towel covering it (one full sheet or two half sheets)
8. Check the temperature of the center of each chicken breast with a cooking thermometer before removing completely from the pan. Chicken should read 165 before consuming.
9. Once the chicken breasts are to temp, remove from oil onto your paper towel-lined plate, flipping so the side you previously salted is down. Sprinkle some flaky salt on top while it's still hot.
10. Fry remaining chicken with the same process.
11. Serve with lemon, turn it into a chicken parm, or just dig in!

Nutrition Facts

Calories

456

Fat

10 g

Sat. Fat

2 g

Carbs

56 g

Fiber

3 g

Net carbs

53 g

Sugar

2 g

Protein

34 g

Sodium

2113 mg

Cholesterol

115 mg

The nuitrion information is based on estimates and is not definitive.

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Homemade Schnitzel Chicken: A Delightful Experience of Crispy Comfort

If there’s one dish that can transport you to the cozy streets of Austria or the heart of Germany, it’s chicken schnitzel. This dish, beloved across Europe and around the world, is a perfect blend of tender meat and golden, crispy breading. While you can find schnitzels in many a restaurant, there’s something extra special about making them yourself in the comfort of your own kitchen. Homemade schnitzel chicken offers not only the satisfaction of crafting something delicious from scratch but also the joy of customizing it to suit your taste.

The Rich History of Schnitzel

The schnitzel, in its most basic form, is a breaded and fried cutlet, and while it has roots that stretch across Germany and Austria, its influence spans much further. The dish is believed to have originated from the Wiener Schnitzel, the Austrian national dish, made traditionally with veal. Over time, though, variations of schnitzel appeared across Central and Eastern Europe, often using different meats such as pork, turkey, and most commonly, chicken.

The magic of schnitzel lies in its versatility, allowing cooks to adapt it to whatever protein they have on hand. In the case of chicken schnitzel, the tender, juicy breast is perfectly suited to absorb the crispiness of the breadcrumbs while staying juicy and flavorful. The appeal of schnitzel is universal — it’s both comforting and indulgent, yet surprisingly easy to make at home. Whether served with a side of potatoes, salad, or a simple squeeze of lemon, schnitzel is a meal that brings people together.

The Perfect Chicken Schnitzel: Crispy and Juicy

When you think of chicken schnitzel, the first thing that likely comes to mind is the golden-brown crunch of the breading. Achieving the perfect crispy exterior is an art form, and it all starts with the chicken itself. Boneless, skinless chicken breasts are the most common choice for schnitzel. The key to a tender schnitzel is in the preparation of the meat. First, the chicken is pounded thin, which helps the meat cook quickly and evenly, resulting in a moist interior. While pounding can seem a bit tedious, it’s a necessary step that ensures the texture of your schnitzel is just right.

The breading process is equally important to achieve that signature crunch. After seasoning the chicken with salt and pepper (a step often overlooked, but vital to enhancing the natural flavor), it’s time to coat the chicken in breadcrumbs. The classic method involves dipping the chicken in flour, followed by an egg wash, and then rolling it in breadcrumbs. Some chefs even use a mix of fine and coarse breadcrumbs to achieve a balance between crunch and softness, ensuring the texture isn’t too heavy.

For those who want an extra kick, adding a little grated Parmesan to the breadcrumb mixture can take the flavor to a whole new level, creating a crisp coating with an umami twist. Whether you use store-bought breadcrumbs or take the time to make your own from day-old bread, the choice is yours. Fresh breadcrumbs often yield a lighter, airier coating, while dried breadcrumbs provide a more substantial crunch.

The Frying Process: Achieving the Golden Brown

Now, the next step: frying. The oil temperature is crucial when making schnitzel. It needs to be just right – not too hot, lest you burn the breadcrumbs, and not too cold, or the chicken will become soggy instead of crispy. Ideally, you want the oil to be hot enough to fry the chicken quickly and evenly, achieving that deep golden-brown color.

The traditional method of frying schnitzel is in a generous amount of oil, but if you're looking for a healthier alternative, you can try shallow frying or using an air fryer. However, if you’re going for authenticity and want that crispy, indulgent result, deep frying in oil is your best bet. Choose a neutral oil, like vegetable or canola, that has a high smoking point and won’t overpower the dish with its flavor.

One important tip is to fry the schnitzels in batches. Overcrowding the pan causes the temperature of the oil to drop, resulting in greasy, soggy schnitzel. A few pieces at a time is the way to go, ensuring each piece gets the attention it deserves.

Once fried to a perfect golden-brown hue, remove the schnitzels from the oil and let them rest on a paper towel to drain any excess oil. The result should be a crispy, crunchy exterior with a tender, juicy interior. This balance is what makes homemade schnitzel so irresistible.

What to Serve with Chicken Schnitzel

While schnitzel chicken is undoubtedly delicious on its own, pairing it with the right side dishes elevates the entire meal. Traditionally, schnitzel is served with a side of potato salad, boiled potatoes, or even French fries, but the possibilities are endless.

For a more traditional pairing, a tangy potato salad, made with mayonnaise, mustard, and a little bit of dill, can provide a fresh and creamy contrast to the crunchy schnitzel. A light cucumber salad with sour cream or a simple green salad with a lemon vinaigrette also pairs wonderfully, offering a refreshing balance to the richness of the fried chicken.

If you’re craving something a bit heartier, sautéed potatoes or mashed potatoes will do the trick, absorbing the flavors of the schnitzel and making every bite a comforting experience. For those who want to be a bit more adventurous, a serving of roasted vegetables like Brussels sprouts, carrots, or parsnips can add a delightful touch of sweetness and earthiness.

And, of course, a generous squeeze of fresh lemon over your schnitzel is a non-negotiable. The acidity from the lemon helps cut through the richness of the fried chicken, bringing everything into balance and enhancing the flavor of the meat itself.

Why Homemade Schnitzel is a Must-Try

While schnitzel is delicious when made by skilled professionals in restaurants, there’s something uniquely satisfying about making it yourself. Homemade schnitzel offers the opportunity to experiment with flavors, textures, and sides that reflect your personal preferences. It’s a dish that invites creativity, whether you choose to add herbs or spices to the breading, or opt for an unconventional side dish that surprises your taste buds.

Moreover, there’s a sense of pride that comes from making this comforting dish at home. From the meticulous preparation of the chicken to the careful frying process, each step adds to the satisfaction of enjoying a plate of perfectly crispy schnitzel. It’s a dish that combines technique and simplicity, resulting in something much greater than the sum of its parts. Homemade schnitzel chicken is not just a meal – it’s an experience, a moment of indulgence and comfort that brings people together around the table.

In the end, whether you enjoy schnitzel as a weeknight dinner, a weekend treat, or a special occasion meal, one thing is clear: homemade schnitzel is a timeless classic that everyone should try making at least once. So next time you're craving a crunchy, tender, and utterly satisfying dish, why not give homemade chicken schnitzel a go? The results will be worth every golden, crispy bite.