Crispy Chicken Schnitzel Recipe

Get ready to dive into the world of golden, crispy goodness with this Chicken Schnitzel recipe! If you’re looking for a dish that’s both comforting and impressive, you’ve hit the jackpot. This recipe transforms humble chicken breasts into a crispy, juicy masterpiece that’ll have everyone at the table asking for seconds.

Ingredients You’ll Need

• Chicken breasts: The star of the show, pounded thin for quick cooking and maximum crispiness.
• Salt and pepper: To season every layer and bring out the flavors.
• All-purpose flour: Creates the first layer of the breading, helping everything stick.
• Breadcrumbs: Panko is preferred for extra crunch, but any type works.
• Eggs: The glue that holds it all together.
• Dijon mustard: Adds a subtle tangy kick to the egg wash.
• Vegetable oil: For frying to golden perfection.
• Fresh parsley: A sprinkle of green for garnish and freshness.
• Lemon wedges: A must for serving, adding brightness to each bite.

Variations

• Herb it up: Mix dried herbs like thyme or rosemary into the breadcrumbs.
• Cheesy twist: Add grated Parmesan to the breadcrumb mixture.
• Spice lover’s dream: Sprinkle in some paprika or cayenne for a kick.
• Gluten-free option: Use gluten-free flour and breadcrumbs.

How to Make Chicken Schnitzel

Step 1: Prepare the Chicken

Pound those chicken breasts until they’re nice and thin. Season them up with salt and pepper.

Step 2: Set Up Your Breading Station

Create an assembly line with your flour, egg mixture, and breadcrumbs. Each gets its own plate.

Step 3: Bread the Chicken

Dip each piece in flour, then egg, then breadcrumbs. Make sure it’s well-coated at each step.

Step 4: Fry to Perfection

Heat that oil and fry each schnitzel until it’s golden brown and crispy on both sides.

Step 5: Drain and Serve

Let the excess oil drip off on a wire rack, then serve hot with lemon wedges and Dijon mustard.

How to Serve

Serve your crispy schnitzel with a side of creamy mashed potatoes and a crisp green salad. Don’t forget the lemon wedges – a squeeze of fresh lemon juice takes this dish to the next level. For a more traditional Austrian approach, pair it with potato salad and lingonberry jam.

Make Ahead and Storage

Storing Leftovers

Keep your schnitzel crispy by storing it in an airtight container in the fridge for up to 3 days.

Freezing

You can freeze breaded, uncooked schnitzel for up to 3 months. Thaw in the fridge before frying.

Reheating

For the best results, reheat in a 375°F oven until warmed through and crispy again.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great, just make sure to pound them to an even thickness.

How do I keep the breading from falling off?
Make sure your chicken is dry before starting, and press the breadcrumbs firmly onto the chicken. Letting it rest before frying also helps.

Can I bake this instead of frying?
Yes! Bake at 425°F for about 20 minutes, flipping halfway through. It won’t be quite as crispy, but still delicious.

What’s the best oil for frying schnitzel?
Vegetable oil or canola oil work best due to their high smoke points and neutral flavors.

This Chicken Schnitzel recipe is your ticket to a crowd-pleasing dinner that’s sure to become a family favorite. With its golden-brown crust and juicy interior, it’s comfort food at its finest. So grab your mallet and get ready to impress – schnitzel night is about to become your new tradition!

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