How to cook chicken schnitzel

Schnitzel was something I was raised with. It was a mainstay in our home. It is possible to make schnitzel with any meat. I have done it with veal, pork, and even with chicken.

Ingredients you’ll need

1. Chicken – Remove the tenders from boneless, skinless chicken breasts to make it easier for you to get flat pieces. If you prefer, you can also use skinless, boneless chicken thighs.
2. Flour This recipe is not complete without flour. The egg will help bind the breadcrumbs with your chicken to make a crispy schnitzel. If you prefer, you can use gluten-free spelled flour.
3. Breadcrumbs– These are traditionally made with regular breadcrumbs, which I love. However, I prefer Panko as it creates a crispier schnitzel. You can use a food processor to pulse the Panko breadcrumbs for a few seconds or put them in a Ziploc bag. Roll the bag with a rolling pin to reduce the size and make it finer.
4. Eggs: I used large eggs in this recipe. You can use any type or size of egg you like, as we are using them to dredge our chicken.
5. Dijon Mustard: I like to add some Dijon mustard to eggs to give them a tangy taste.
6. Salt And Pepper — You can season according to your preference.
7. Vegetable oil — You will need an oil that has a high smoking point in order to fry the schnitzel. You can also use safflower oil, sunflower oil, peanut, or canola.

How To Make Chicken Schnitzel

1. Prepare the chicken. Remove tenders from the breasts. Save them for later. Place one chicken breast piece at a time in a plastic ziplock bag or between two plastic wrap sheets. When using a bag, only close it partially to allow for air to escape. Then, using the flat surface of the mallet and gently, so as not to tear the meat, pound the meat until it is about 1/4 inch thick. Repeat the process with the remaining chicken breasts. Sprinkle the chicken breasts liberally with salt and pepper. Set aside.
2. Prepare the dredge. In a shallow dish, whisk together the flour and 1 tsp of salt and pepper. In a shallow dish, whisk together the breadcrumbs and 1 tsp of salt and pepper. In a separate shallow dish, whisk together the eggs and 1 tsp each of salt, pepper, and Dijon mustard.
3. Dredge chicken. Place rack on baking sheet. As if you were assembling a line, place all the plates together. Shake off excess flour before coating the chicken. Then, dip it in the egg mixture, ensuring that it is fully covered. Finally, dredge the chicken through the breadcrumb mix. Repeat with the remaining chicken. Place the chicken on the baking sheet.
4. Fry the poultry. In a medium-high-heat skillet, heat about 1/2 inch of vegetable oil. When the oil is hot (350F), place the schnitzel in the skillet and fry. The oil should sizzle. I usually drop a piece of bread to see if the oil sizzles. You may be able to fry two pieces at once if your skillet is large enough. Otherwise, don’t hurry this process. I only had a ten 1/2-inch skillet and could fry one schnitzel. As needed, add more oil between each schnitzel. Fry the schnitzel for 2 to 3 minutes on each side or until it is a golden brown color. Transfer onto a baking sheet or plate covered with a paper towel. Repeat with the remaining chicken.
5. Serve. Serve with Dijon mustard, lemon wedges, and mashed potatoes.

Ingredients

• • ▢ 3 pounds Chicken breasts, Boneless and Skinless
  • ▢ Four teaspoons Salt (or to divide)
  • ▢ Four teaspoons Black pepper (or to divide)
  • ▢ 1 cup all-purpose flour
  • ▢ 2 Cups Breadcrumbs ((I used Panko ))
  • ▢ 4 Large eggs
  • ▢ One teaspoon of Dijon mustard
  • ▢ One tablespoon Fresh parsley (for garnish)
  • ▢ Vegetable oil (for frying)

Serve with

• • ▢ Lemon wedges
  • ▢ Dijon mustard

Instructions

• • • Prepare the chicken. Remove tenders from the breasts and store them for future use. Place one chicken breast piece at a time in a plastic ziplock bag or between two plastic wrap sheets. When using a bag, only close it partially to allow for air to escape. Then, using the flat surface of the meat mallet, gently pound the meat until it is about 1/4 inch thick. Repeat the process with the remaining chicken breasts. Sprinkle the chicken breasts liberally with salt and pepper. Set aside.
    • Prepare the dredge. In a shallow dish, whisk together the flour and 1 tsp of salt and pepper. In a shallow dish, whisk together the breadcrumbs and 1 tsp of salt and pepper. In a separate shallow dish, whisk together the eggs and 1 tsp each of salt, pepper, and Dijon mustard.
    • Dredge chicken. Place rack on baking sheet. As if you were assembling a line, place all the plates together. Shake off excess flour before coating the chicken. Then, dip it in the egg mixture, ensuring that it is fully covered. Finally, dredge the chicken through the breadcrumb mix. Repeat with the remaining chicken. Place the chicken on the baking sheet.
    • Fry the poultry. In a medium-high-heat skillet, heat about 1/2 inch of vegetable oil. When the oil is hot (350F), place the schnitzel in the skillet and fry. The oil should sizzle. I usually drop a piece of bread to see if the oil sizzles. You can fry two pieces at once if your skillet is large enough. Otherwise, don’t hurry this process. I only had a ten 1/2-inch skillet and could fry one schnitzel. As needed, add more oil between each schnitzel. Fry the schnitzel for 2 to 3 minutes on each side or until it is a golden brown color. Transfer onto a baking sheet or plate covered with a paper towel. Repeat with the remaining chicken.
    • Serve. Serve with Dijon mustard, lemon wedges, and mashed potatoes.