Chicken Schnitzel is a classic dish that has gained popularity worldwide due to its deliciously crispy exterior and tender, juicy interior. Originating in Austria, where “Wiener Schnitzel” traditionally refers to veal, the chicken version has become equally beloved.
Ingredients
For the schnitzel:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon Dijon mustard (optional)
- 1 ½ cups breadcrumbs (preferably panko for extra crunch)
- ½ cup grated Parmesan cheese (optional)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Vegetable oil, for frying (such as canola or sunflower oil)
- Lemon wedges, for serving
Instructions
- Prepare the Chicken: Start by prepping your chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness. This ensures the chicken cooks evenly and stays juicy. Season both sides with salt and pepper.
- Set Up the Breading Station: Arrange three shallow bowls or plates in a line. In the first bowl, place the flour. In the second bowl, beat the eggs with a fork or whisk, and add Dijon mustard if you’re using it for extra flavor. In the third bowl, combine the breadcrumbs, grated 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. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
- Heat the Oil: In a large skillet, pour enough oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of bread into it; if it sizzles and turns golden brown quickly, the oil is ready.
- Fry the Schnitzel: Carefully place the breaded chicken breasts into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry each piece for about 3-4 minutes per side or until golden brown and crispy. The chicken should reach an internal temperature of 165°F (74°C). Use a slotted spatula to flip the schnitzels and remove them from the pan once cooked, placing them on a plate lined with paper towels to drain any excess oil.
- Serve: Serve the crispy chicken schnitzel hot, with lemon wedges on the side. The acidity of the lemon juice brightens the flavors and adds a lovely contrast to the rich, crispy coating.
Tips for the Best Schnitzel
- Use Panko Breadcrumbs: For an extra crispy coating, use panko breadcrumbs. They’re larger and lighter than regular breadcrumbs, which makes the schnitzel even crunchier.
- Don’t Overcrowd the Pan: Fry the chicken in batches if necessary. Overcrowding lowers the oil temperature, resulting in a less crispy crust.
- Keep It Warm: If you’re cooking in batches, keep the cooked schnitzel warm in a low oven (around 200°F or 95°C) until ready to serve.
- Customize Your Coating: Feel free to experiment with different seasonings in the breadcrumb mixture, such as Italian herbs, cayenne pepper for a kick, or even ground nuts for added texture and flavor.
Serving Suggestions
Crispy chicken schnitzel pairs well with a variety of sides. Traditional accompaniments include a simple potato salad, creamy mashed potatoes, or a refreshing cucumber salad. For a lighter option, serve it with a crisp green salad or steamed vegetables. A dollop of fresh herb butter or a spoonful of tangy mustard sauce also makes a great addition.
