Chicken Schnitzel Recipe
Under Austrian dining influence, we’re going to make a chicken schnitzel recipe today! Chicken schnitzel is just an adaptation of the original schnitzel, which is generally made with veal or pork! Does the name still sound unappealing? It’s just tenderized, thin, breadcrumb-jacketed, fried chicken! Some might even argue that the preparation method is very similar to the chicken Milanese sauce we recently covered in a previous post.
All I know is it sounds great no matter what name is attached to it! I’m very fond of meats coated in crispy breadcrumbs, though. I actually just made crispy salmon patties dipped in cornstarch and then breadcrumbs this weekend!
What Do I Need to Make Chicken Schnitzel?
Along with the following ingredients, your cooking process will be easier if you have a handheld meat tenderizer and a cutting board to bread your chicken on. You can tenderize the chicken with your hands and fists or other things, but a cheap and efficient tenderizer keeps your hands clean. A cutting board will allow you to bread your chicken easily, thoroughly, and with little or no mess since you won’t be holding it in the air, trying to coat it in crumbs!
- Salt and pepper
- Breadcrumbs of choice
- Grated Asiago cheese
- Tenderized chicken cutlets
- Olive oil or vegetable oil
- (for sauce) Butter
- (for sauce) [Dry white] wine
- (for sauce) Chicken broth
- Lemon juice and slices or wedges for decoration
Now, you should know that you don’t have to make the sauce, but it will add wonderful flavor. If you’re interested in the sauce but don’t want to pour it over your chicken, consider softening some greens in it. I love cooking spinach in apple cider vinegar, tons of black pepper, and a bit of garlic sauce to serve alongside breaded fish and chicken. Sometimes I like to add other greens, like asparagus. Since wine is super tangy, just like vinegar, I’m sure it would be fabulous with certain veggies!
Well, How Do I Cook It?
You’ll want to grab a couple of mixing bowls. One for the eggs and one for the cheese and breading. If you want that “extra crunch,” consider having a bowl of cornstarch and/or flour ready for dipping, as well. You can dip the chicken in it immediately after dipping it into the egg mixture and then in the breadcrumbs. My favorite technique, though, is to dip the chicken in cornstarch after coating it in the crumbs.
Measurements will vary depending on how much you want to prepare. Most things are best to taste and preference, but while learning, consider looking up information on measurements. I’m sure I’ll go over it sometime, if you don’t feel like doing it now! In order to complete our chicken schnitzel recipe, we need to do the following:
In order to complete our chicken schnitzel recipe, we need to do the following:
- Beat together eggs, salt, pepper, and garlic in a small mixing bowl.
- On a cutting board or plate, combine your breadcrumbs and Asiago cheese with your hands.
- Dip the chicken cutlets into the egg bowl.
- Bread the chicken.
- Use about one tablespoon of oil per cutlet over medium-high heat in a skillet.
- If you’re using a small pan, cook 1 cutlet at a time. 2 at a time if using a larger one.
- Make your sauce while your chicken cooks, or keep the cooked chicken warm in the oven if you’d rather wait and make it later.
- (For the sauce) you can use a small saucepan or a medium skillet. Heat the butter in it.
- Pour the wine o choice into the melted butter.
- If you wish to use broth as well, add it and the lemon juice at this time.
- Season and simmer for just a couple minutes, until the flavors combine.
- Pour this sauce over the chicken schnitzel, garnish with lemon, and serve with greens!