Chicken Schnitzel

It’s been a while since I shared my last recipe. Schnitzel is one of my kids favourite foods. Unfortunately, they are very picky and I often have to cook two different meals for everyone to be happy. But not with Schnitzel. Everybody loves it.

The Original Schnitzel is made with veal, but we love Chicken. Traditionally it’s served with potato salad. However, we like French Fries or Spaetzle with it.

For the Chicken Schnitzel you will need fresh Chicken Breast, Eggs, Flour, Oil or Ghee, Breadcrumbs, (you can use Panko, Shake and Bake or any other brand), Salt and Pepper.

First you cut the big Chicken Breasts in half . If you have small ones, you can leave them the way they are.

Place the Chicken Breast in a single layer on a cutting board and cover with plastic wrap. Pound the meat with a meat mallet.

Season Chicken Breast with salt and pepper.

Set up 3 bowls. In the first put 1/3 cup flour and 1/2 tsp Salt, in the second 3 eggs (use a fork to beat the eggs), in the third bowl add 1 cup Panko crumbs. Don’t put all the Panko in the bowl right away, because after a while it sticks together from the eggs.

Put the Chicken in the Flour and cover it on both sides. Then dip in the beaten egg, letting excess egg drip back into the bowl, before breading in Panko crumbs. Don’t press the crumbs on the Chicken. Very gently turn the chicken over or cover the top side with Panko from the sides. Repeat with all the pounded Chicken Breast.

Heat a large non stick pan over medium heat and add enough oil or Ghee, that it covers 3-4 cm of the pan. Once oil is hot, add breaded chicken breast, just two at a time and sauté for 3-4 minutes per side. Make sure that the oil is not to hot, otherwise they will turn dark to quickly and then they are not fully cooked.

Enjoy!

Ingredients

Serves 4

  • 4 Chicken Breast, fresh
  • 1/3 cup Flour
  • 1 1/2 cup Breadcrumbs (Panko or Shake n’ Bake is normally what I use)
  • 3 Eggs
  • Oil or Ghee
  • Salt and Pepper

Instructions

Cut the big Chicken Breasts in half. If you have small ones, you don’t have to cut them.

Place the Chicken Breast in a single layer on a cutting board and cover with plastic wrap. Then pound the meat with a meat mallet.

Set up 3 bowls. In the first put 1/3 cup flour and 1/2 tsp Salt, in the second 3 Eggs (use a fork to beat the eggs), in the third bowl add 1 of Breadcrumbs. Don’t put all the Panko in the bowl right away, because after a while it sticks together from the eggs so you will need to throw it out and use the next bit.

Put the Chicken in the Flour and cover it on both sides. Then dip it into the beaten Egg, letting excess egg drip back into the bowl, before breading in the Breadcrumbs. Don’t press the crumbs onto the Chicken. Very gently turn the chicken over or just cover the top side with the Breadcrumbs as well. Repeat with all the pounded Chicken Breast.

Heat a large non stick pan over medium heat and add enough oil or Ghee, that it covers 3-4 cm of the pan. Once the oil is hot, add Breaded Chicken Breast, just 2 at a time and sauté for 3-4 minutes per side. Make sure that the oil is not to hot, otherwise they will turn dark to quickly and then they are not fully cooked.

Enjoy with French Fries, Spaetzle or Potato salad!

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