Chicken Schnitzel Recipe - Easy Chicken Recipes (2024)

FAQs

What's the difference between breaded chicken and schnitzel? ›

Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing. How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

Chicken breasts are the traditional cut of meat for this dish but I find thighs are juicier and add more flavour. I've been making schnitzel for years, tweaking and perfecting my recipe, never entirely happy with the result. This is my latest version and I think it's delicious.

Schnitzel is usually fried, which isn't the healthiest thing, but if you have no weight issues or cardiac markers, it won't hurt you. The chicken in schnitzel is skinless white meat, which is high in protein and low in fat.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

Drizzle more olive oil over each piece. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

What is the secret of schnitzel? ›

Clark reckons the secret to great schnitzel is to "trap air in the crust when you cook the meat by moving and shaking the pan".

The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel.

Overcooking:Overcooking is a common reason for tough chicken. If chicken is cooked for too long or at too high a temperature, the proteins in the meat can tighten and become dry, resulting in a tough texture. It's important to cook chicken to the recommended internal temperature and not exceed it.

What Is Schnitzel? Schnitzel, which originated in Eastern Europe, is a thin slice of meat that is breaded and fried. You can make it with chicken, pork, veal (wiener-schnitzel), and other types of meat. The word "schnitzel" comes from the German word "schnitt," which means "cut."

Chicken schnitzel is, quite simply, crispy fried chicken breasts. Schnitzel is Austrian in origin and traditionally made with veal (known as wiener schnitzel) or pork. Likewise, it has also been a popular dish in Germany for centuries. Fried schnitzel later found its way to Israel with European Jews.

schnitzel is a piece of meat pounded thin and breaded. Fried Chicken, like KFC, is pieces of a chicken with the bone in still, breaded and deep fried. In a nutshell.