This easy chicken schnitzel recipe is a people pleaser. I mean who doesn't love fried chicken?
Chicken schnitzel is found all over Israel. For that matter schnitzel in all its forms is found all over the world.
Think about it. Isn't chicken fried steak really schnitzel?
And what about Indiana's most famous sandwich-a pork tenderloin?
Then there is weiner schnitzel from Austria, made with veal.
Cordon Bleu is a type of schnitzel wrapped around cheese.
Tonkatsu is a Japanese schnitzel and veal Milanese is an Italian schnitzel.
Chicken Milanesa is Mexican and a Chinese version is made with a pounded pork chop.
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More About Schnitzel
Schnitzel is a piece of meat that is pounded until thin and then panfried until it is crispy and golden brown. Schnitzel can be made from beef, veal, pork and turkey.
European Jews brought schnitzel to Israel at a time when many did not have ovens in their homes. Schnitzel is panfried in oil, rather than butter, and became very popular. I first had schnitzel in Israel in 1976 made with turkey. I much prefer this chicken version!
Schnitzel means cutlet and refers to the German word, "schnitt" which means to cut.
How To Make Schnitzel
Pound your chicken breasts about ¼" thin by using the flat side of the meat mallet or by pounding with a rolling pin.
Then season the chicken cutlets liberally all over.
The key to keeping this chicken schnitzel recipe easy is to make a breading station.
Have all your ingredients ready and only use one hand to dip the chicken into the flour, then into the egg and then lastly into the crumb mixture.
Place on a wire rack placed on a sheet pan and chill for up to 30 minutes to let the breading set.
I used a cast iron skillet to make my homemade chicken schnitzel.
Heat the oil until a wooden chopstick held intto the oil bubbles. Do not let the oil shimmer or smoke because then it is to hot!
Cook about 3 minutes on each side intil golden and crisp.
Remove from the skillet and place on paper towels. Sprinkle again with a little salt.
What to Serve with Chicken Schnitzel
Potatoes of any sort are great with any chicken schnitzel recipe.
Chicken schnitzel is made for Hanukkah and serving with latkes, but is divine with potato salad, too.
Always serve a schnitzel recipe with a wedge of lemon. The citrus really brightens the flavor. Or pickles! Don't forget to use at least one!
Salads are great with schnitzel and this cabbage salad with dried cherries and lemon maple dressing is delicious also!
This recipe for chicken schnitzel is also perfect on a challah roll or bun.
Did someone say French Fries? Add them to a sandwich or serve them on the side.
And don't forget Mom's cinnamon applesauce. Really!
Some also like dipping this easy chicken schnitzel recipe in a mustard mayo sauce, apricot jam or you could drizzle with spicy honey for a unique twist.
Why I Love Chicken Schnitzel
Let's face it. Fried foods are good.
Besides that, everyone loves it. I promise chicken schnitzel always disappears fast.
Store in a covered container and reheat in a toaster oven if there are leftovers.
Serve schnitzel as a sandwich or on a plate.
If you want to serve mustard or mayonnaise on the side, feel free.
I however, prefer it just the way it is!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Easy Chicken Schnitzel Recipe
- Prep Time: 15 Minutes
- Cook Time: 6-12 Minutes
- Total Time: 0 hours
- Yield: 4 Servings 1x
- Category: Main Course
- Cuisine: Jewish
Description
I often wonder why I don't make chicken schnitzel more often. This easy chicken schnitzel recipe is not complicated and it tastes so good!
Ingredients
1.5 pounds boneless, skinless chicken breasts pounded ¼" thick
Fine Salt, Garlic powder, Paprika, Fresh black pepper
1 cup dry breadcrumbs
½ c panko or matzo meal or crushed cornflakes
2 T sesame seeds
2 large beaten eggs
½ c flour
½ c oil and more as needed for frying (olive oil, canola, vegetable or grapeseed)
Instructions
Pound chicken breasts ¼" thick using a heavy rolling pin or the flat side of a meat mallet. If the tenderloin is attached you may want to remove it and fry it seperately.
Season with salt, garlic powder, paprika and fresh black pepper.
Set up a breading station. I use paper plates so I can toss when finished.
On the first shallow dish place the flour.
Place beaten eggs in second shallow dish.
Combine breadcrumbs, panko, and sesame seeds on third plate or shallow dish.
Dip the chicken breast in the flour and then into the beaten eggs. Let the excess drip off and then press the chicken into the crumb mixture, pressing to adhere.
Place chicken breasts on a rack placed onto the top of a sheet pan. I often let these chill in the fridge for about 30 minutes before frying.
In a heavy skillet, heat the oil until hot. To test the oil use a wooden chopstick and place it into the hot oil. If it bubbles around the chopstick, it is ready. Beware though of oil that smokes and shimmers. That means it is to hot!
Place 2 - 3 breasts into the oil but do not crowd the skillet. Fry until the underside of the chicken is golden brown and crisp; 2 to 3 minutes. Flip and fry for 2 to 3 minutes more. Drain on paper towels and sprinkle with salt to taste. Serve with lemon wedges.
Notes
See post for serving suggestions.
Other Accompaniments For Schnitzel
Sufganiyot or Jelly Donuts
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