There’s no doubt in my mind that chicken schnitzel would be my choice for a last meal on earth. The golden crispy outside gives way to a tender inside. These chicken schnitzels are far beyond merely delicious; they’re a staple for any refined menu.
Each bite bursting with flavor. This dish is the perfect combination of comfort food and indulgence.
What is Chicken Schnitzel?
Chicken schnitzel is a popular dish from Austria. Made by taking chicken breast and pounding it thin. After that, it’s breaded and fried to achieve a perfect crispy texture. This cooking method ensures a crispy outer layer while keeping the inside moist and tender.
Ingredients
- Chicken breast: Butterfly the breast thinly for a schnitzel; use smaller pieces or skinless and boneless thighs as alternatives.
- Eggs: Create an egg wash to bind the breading to the chicken; use oil if you have an egg allergy.
- Panko breadcrumbs: Choose panko with larger flakes to absorb less oil and keep the chicken crispy after frying.
- Tasty Cheese: Use cheddar cheese or swap for other melting cheeses like Swiss, Monterey Jack, or Gruyere; freshly grate for a smoother sauce.
- Parmesan cheese: It’s worth the effort to grate your own parmesan instead of using store-bought shredded cheese.
- Vegetable or canola oil: Use for frying the chicken.
- Salt and pepper: Add salt and pepper to taste.
- All-purpose flour: Essential for the breading process.
- Seasonings: Enhance with paprika, powdered Caraway cayenne, onion powder, and black pepper.
Instructions to Make Chicken Schnitzel
Preparing the Chicken Schnitzel
- Start by seasoning each chicken breast with salt and placing them in the refrigerator for an hour or two. While the chicken is resting, set up your dredging station.
- In one bowl, combine flour, paprika, smoked paprika, ground caraway, cayenne, and black pepper. In another bowl, beat the eggs with a pinch of salt. In a third bowl, mix blended panko breadcrumbs with another pinch of salt.
- Once the chicken is ready, take it out of the refrigerator and pound each breast until it’s about ¼ to ½-inch thick. Preheat a cast iron skillet with neutral frying oil over medium-high heat.
- Coat each chicken breast in the flour mixture ensuring no wet spots remain. Then, dredge it in the egg mixture before transferring it to the breadcrumbs. Make sure each breast is evenly coated. Place it on a baking sheet lined with a wire rack.
- Heat the oil . Fry each chicken breast for about 3 to 4 minutes per side, until it’s golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Remove the chicken and place it on another baking sheet.
- Sprinkle with kosher salt and black pepper. Keep the chicken warm in an oven set to 200°F while you cook the remaining pieces, adjusting the heat as necessary to maintain the frying temperature.
Making the Cheese Sauce
- For the cheese sauce, start by melting some butter in a small frying pan over medium heat. Add garlic and stir for about a minute until it becomes fragrant.
- Next, place in some flour and quickly whisk it. Slowly pour in the milk while continuing to whisk, even if the mixture appears clumpy at first. Keep stirring until it smooths out.
- Once the sauce is smooth, add onion powder, salt, cheddar, and parmesan cheese. Stir until the cheese is completely melted and the sauce is creamy.
- Taste the sauce and adjust with more salt or pepper if needed. If you’re not using the sauce immediately, cover its surface with cling film or plastic wrap to prevent a skin from forming.
Serving
When you’re enjoying a crispy schnitzel, there’s nothing like pairing it with a creamy cheese sauce that complements the flavors perfectly. I always find that when it’s served with mashed potato, the textures blend together beautifully. A side of green beans or other veggies will go down nicely alongside your meal.
Leftovers
When you have leftover Chicken Schnitzel, make sure it has cooled to room temperature before you transfer it into a sealed container. This will allow you to store it in the fridge for up to 3 days.
If you want to keep it longer, you can freeze it, and it will stay good for up to 3 months. This method ensures your Chicken Schnitzel stays delicious, whether you enjoy it in a few days or even after several months.
For More Recipes
How Can I Prepare Chicken Schnitzel in Advance?
One of the great advantages of this recipe is its convenience. You can prepare the sauce ahead of time. It allows you to focus entirely on cooking the schnitzel when it’s time to serve. Simply let the gravy cool completely. Store it tightly in the fridge. When ready to use, reheat it gently over low heat on the stove.
Why Is It Important to Pound the Chicken?
Pounding the chicken is key to achieving that iconic, thin, and crispy schnitzel texture. This step tenderizes the meat and ensures it cooks evenly.
How Should I Pound the Chicken?
To get an even thickness, loosely cover the chicken with cling film and use a rolling pin to pound it out. If you don’t have a rolling pin, a mallet or a heavy pot/pan will do the trick. The process is quite therapeutic and ensures your schnitzel has the perfect texture.
