Recipe Chicken Schnitzel

Chicken schnitzel is defined by thin tender juicy cutlets coated in a fine wrinkly crust that puffs away from the meat during frying. In a large bowl combine flour or breadcrumbs cumin paprika garlic salt and salt.

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.

Recipe chicken schnitzel. Season chicken on both sides with salt and pepper. Using a large frying pan coat lightly in olive oil. Chicken Schnitzel This stick-to-your-ribs chicken schnitzel recipe is perfect for nights when you really want comfort food on the quick.

Preheat oven to 175F. Preheat oven to 350. You then bread the chicken.

Place onto the oiled rack and repeat. Pound the chicken out so that its very thin about 14 of an inch in thickness. In each of 2 large skillets heat 14 cup of canola oil.

First coat the chicken with all-purpose flour on both sides shake off any excess then dip it in egg wash a mixture of 2 eggs with 2 tablespoons of water and finally coat the chicken on both sides with bread crumbs I used panko bread crumbs here but Italian bread cru. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. To make chicken schnitzel you make it the same way you would make a veal schnitzel or pork schnitzel.

Mouth-wateringly delicious this chicken schnitzel is a super easy dinner time meal to make that will satisfy and delight the entire family. Take each chicken fillet and dredge in cornflour. Pound to 12-inch thickness using a meat mallet or rolling pin.

Dip the chicken breast into the batter then transfer to the tray of breadcrumbs. Add the chicken and cook over moderately high heat turning once until golden and crispy about 3 minutes per side. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 14-inch thickness.

Carefully flip the chicken so both sides are well coated with the crispy crumb. Next dip the chicken into the egg mixture. Thin-sliced chicken breasts are breaded fried and served over noodles with a zesty lemon caper sauce on top.

Sprinkle chicken with salt. Halving and pounding chicken breasts ¼ inch thick ensured that they were tender and delicate. Frying them in a little bit of oil is the best way to get crispy and authentic chicken schnitzel.

The olive oil is going to help us fry the chicken.

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