Chicken Schnitzel
This chicken schnitzel is a true family classic, crispy, golden, and packed with nostalgia. It’s the kind of meal that never went uneaten in our house, passed down from my Oma to my mum, and now a weekly favourite in my own kitchen. Pounded thin, fried to perfection, and best served with a wedge of lemon and whatever sides make you feel at home.
Ingredients
- 4 boneless skinless chicken breasts (sliced into 2 or 3 fillets each)
- 1 cup all-purpose flour
- 3 large eggs or more if needed
- 2 cups breadcrumbs
- Seasonings of choice like paprika, garlic powder, onion powder, dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying
- Fresh lemon wedges for serving
Instructions
- Slice each chicken breast into 2 or 3 thinner fillets, depending on the size of the breasts and how thin you prefer them.
- Pound each fillet to about 1/4 inch thickness using a meat mallet or rolling pin for an even cook.
- Set up a dredging station with three shallow plates or bowls○ Plate 1: All-purpose flour (seasoned with a pinch of salt and pepper).○ Plate 2: Scrambled eggs (use 3 eggs, adding more if needed).○ Plate 3: Breadcrumbs mixed with your preferred seasonings (e.g., paprika, garlic powder, thyme). Add salt to taste, being mindful of the seasoning strength.
- Coat each chicken fillet in flour, shaking off any excess.
- Dip the floured chicken into the scrambled eggs, ensuring it’s fully coated.
- Press the egg-coated chicken into the seasoned breadcrumbs, coating evenly. Shake off excess breadcrumbs.
- Pour vegetable oil into a large pan, enough to cover the bottom with about 1 inch of oil. Heat the oil over medium-high heat (around 6-7 on your stove) until it’s hot but not smoking.
- Carefully place the breaded chicken fillets into the hot oil, being careful not to overcrowd the pan.
- Fry in batches for about 1-2 minutes on each side or until golden brown and crispy. The cooking time may vary depending on the thickness of your chicken fillets.
- The schnitzel should be cooked through with a golden, crispy exterior.
- Remove the schnitzels from the pan and place them on a paper towel-lined plate to absorb excess oil.
- Serve hot with your favourite sides like mashed or fried potatoes, a fresh salad, or lemon wedges for added brightness
Notes
- Slicing the Chicken: Slicing the chicken breasts into 2 or 3 fillets ensures faster and more even cooking, and helps achieve a crispy crust.
- Oil Temperature: Be sure the oil is at the right temperature before frying to achieve that crispy golden crust. If the oil is too hot, the breading will burn before the chicken cooks through.
- Leftovers can be stored in the fridge for 2-3 days.
- Reheat in the oven or on a skillet for a crispy texture. (They also taste pretty good cold, just saying!)
