Chicken Schnitzel

Schnitzel, a thinly battered, breaded and fried schnitzel, is an egalitarian dish. It can be prepared with almost any meat, it is universally revered and easy to prepare.

The most famous schnitzel is the Wiener Schnitzel, probably Austria’s national dish. It consists of thinly pounded veal, breaded with a distinctive rippled crust, and is at least the size of a dinner plate. All it takes is a squeeze of lemon juice to top it off.

Fresh lemon juice is squeezed over the cutlets to serve — it’s light, tart, and helps cut through the fat. The breading is light, crispy, and doesn’t absorb much oil as long as you keep the frying oil at the right temperature (more on that below). When fried, it doesn’t feel like a heavy meal.

This will become a mainstay in your kitchen. Put it together ahead of time for a quick, satisfying weeknight dinner, or impress your guests by serving it alongside your favorite side dishes. It’s sure to be a hit!

Schnitzel and other fried chops

Schnitzel comes from the German word for “slice” and refers to thinly sliced ​​meat that is breaded and fried. There are cultures around the world that have similarly prepared dishes – like Schnitzel in France, Milanesa in parts of South America, Milanese in Italy and Katsu in Japan, among many more.

Poach your chicken like a pro

Pounding the chicken is a great way to release energy, but don’t pound it too hard. You don’t want to tear the flesh. The flat side of a meat tenderizer works great for this job, or you can use the bottom of a small skillet. Instead of pounding the chicken straight down, use a downward and slightly outward motion to push the meat away from its center. This will both flatten the chicken and make it wider, which will then appear much larger.

The best oil for frying

Use vegetable, peanut, or canola oil to fry the chicken. The amount of oil depends on the size of your frying pan. I recommend filling it about 1/2 inch deep, but keep that in mind the oil should never go more than halfway down the sides of the pan. Otherwise, it may overflow when frying.

The frying oil should be about 350°F, what can be measured with a thermometer.

Delicious variations

• Use pork, turkey or veal chops – the method is exactly the same.
• Schnitzel can be made vegetarian by using seitan as a protein.
• Make it vegan by using a plant-based milk instead of eggs.
• Make it gluten-free by using gluten-free breadcrumbs.
• If you want a thicker and crispier crust, use panko breadcrumbs.
• You can use Dijon mustard instead of German mustard, or even omit it altogether.

What to serve with chicken cutlets

Schnitzel is commonly served with a simple side such as German potato salad, German cucumber salad, French fries, or egg noodles with butter. These are really simple, classic options – classics are classics for a reason! You can spice it up with a green salad, mashed potatoes, couscous, coleslaw, sautéed veggies, or these green beans.

Leftovers, cold or reheated, are delicious in a sandwich, layered between thick slices of toasted bread (or a bun) with a sprinkling of mustard and chopped onions or pickles.

Plan ahead for your schnitzel

Schnitzel is best served hot, straight from the pan, but you can plan ahead by mashing up the chicken a day ahead and storing it, covered, tightly in the fridge. Bread the next day and fry just before serving. I wouldn’t recommend breading it ahead of time as the breading gets soggy and difficult to work with.

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