Chicken Schnitzel Recipe

Chicken breasts: Boneless and skinless pieces that you pound thin to cook quickly and evenly.

All-purpose flour: Used to coat the chicken first, helping the egg and breadcrumbs stick.

Eggs: Beaten eggs act like glue to hold the breadcrumbs on the chicken.

Plain breadcrumbs: These create the crunchy outer layer when fried.

Salt: Adds flavor to the breadcrumbs and the chicken.

Black pepper: Gives a little bit of spice and depth to the coating.

Vegetable oil: Used for frying the schnitzel until it’s golden and crispy.

One of the most important steps in making your Chicken Schnitzel is pounding the chicken breasts to about ¼ inch thickness. This might sound tricky, but it really helps the chicken cook evenly and stay juicy. Here’s how you can do it:

1. Place a piece of chicken breast between two sheets of plastic wrap or inside a large plastic bag. This keeps things clean and stops the meat from flying everywhere.
2. Use a meat tenderizer or the flat side of a heavy pan to gently pound the chicken. Start from the center and work your way out to the edges.
3. Keep pounding until the chicken is about ¼ inch thick. It should look flat but not torn.

Doing this makes frying easier because the chicken cooks at the same speed all over. If some parts are thicker, they might stay raw inside while the thinner parts get too brown. Plus, thinner pieces get that crispy, golden crust faster, which is the best part of a schnitzel!

When I first tried this, I didn’t use plastic wrap and ended up with chicken bits stuck to my counter. Not fun! Using plastic wrap keeps everything neat and makes cleanup a breeze. Also, if you don’t have a meat tenderizer, a rolling pin or even a sturdy can works just fine.

Pounding the chicken might take a little time, but it’s worth it. It helps your schnitzel cook perfectly and taste amazing every time!

• boneless, skinless chicken breasts - Substitute with turkey cutlets: Turkey cutlets have a similar texture and flavor profile, making them a great alternative for schnitzel.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a slightly nuttier flavor and adds more fiber to the dish.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a tangy flavor.

• plain breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, giving the schnitzel a more delicate crunch.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor and also provide the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's seasoning without overpowering it.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a subtle, fruity flavor to the schnitzel.

• Allow the chicken schnitzels to cool completely at room temperature. This prevents condensation, which can make the coating soggy.

• Place the cooled schnitzels on a baking sheet lined with parchment paper, ensuring they do not touch each other. This step is crucial to prevent them from sticking together.

• Transfer the baking sheet to the freezer and let the schnitzels freeze for about 1-2 hours. This initial freezing helps maintain their shape and texture.

• Once the schnitzels are frozen solid, remove them from the baking sheet and wrap each one individually in plastic wrap or aluminum foil. This extra layer of protection helps prevent freezer burn.

• Place the wrapped schnitzels in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• Store the schnitzels in the freezer for up to 2-3 months. For the best quality, try to use them within this timeframe.

• When ready to enjoy, thaw the schnitzels in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 375°F (190°C). Place the thawed schnitzels on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until they are heated through and the coating is crispy.

• Alternatively, you can reheat the schnitzels in a frying pan with a small amount of vegetable oil over medium heat. Cook for about 3-4 minutes on each side, or until they are hot and crispy.

• Serve the reheated schnitzels with fresh lemon wedges and your favorite side dish, such as mashed potatoes, steamed vegetables, or a crisp green salad.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken schnitzel on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until heated through and crispy. This method helps maintain the crispiness of the breadcrumbs.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the chicken schnitzel and cook for 2-3 minutes on each side, or until warmed through. This method is quick and helps keep the schnitzel crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken schnitzel in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until heated through and crispy. This method is great for maintaining the texture without adding extra oil.

• Microwave Method: Place the chicken schnitzel on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, or until heated through. Note that this method may not keep the schnitzel as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken schnitzel on the toaster oven tray. Bake for 10-12 minutes, or until heated through and crispy. This method is convenient and effective for small portions.

• Meat tenderizer: used to pound the chicken breasts to an even thickness of about ¼ inch.

• Three bowls: one for flour, one for beaten eggs, and one for breadcrumbs mixed with salt and pepper.

• Frying pan: used to heat the vegetable oil and fry the chicken schnitzels.

• Paper towel-lined plate: used to drain excess oil from the fried chicken schnitzels.

• Tongs: helpful for flipping the chicken breasts while frying.

• Measuring cups: used to measure out the flour, breadcrumbs, and vegetable oil.

• Measuring spoons: used to measure the salt and black pepper.

• Whisk: used to beat the eggs.

• Cutting board: used as a surface to pound the chicken breasts.

• Knife: used to trim any excess fat or uneven parts from the chicken breasts.

• Lemon wedges: optional, for serving with the schnitzels.

Pound ahead: Pound the chicken breasts in advance and store them in the fridge to save time later.

Assembly line: Set up your dredging station in an assembly line to streamline the process.

Preheat oil: Start heating the vegetable oil while you coat the chicken to save time.

Batch cooking: Fry multiple schnitzels at once if your pan is large enough to reduce cooking time.

Prep ingredients: Measure and prepare all ingredients before starting to cook for a smoother process.