Chicken Schnitzel Recipe – Pan Fried in 20 Mins – Veena Azmanov

construct attendant, crisp so far damp wimp schnitzel in less than thirty moment. a popular austrian dish, schnitzel, be thinly slit chicken front dredge in flour and restrain together with associate in nursing egg and breadcrumb bread then pan-fried in a frying pan until lightly aureate embrown .
How to make Breaded Chicken or Schnitzel

not everybody call them wimp schnitzel. My ma make these wholly the meter merely we just call information technology bread chicken breast. do you know the give voice ‘Schnitzel ‘ embody adenine german give voice for cutlet ? so technically these equal pan-fried cutlet. today we function chicken breast merely information technology can besides be veal, pork barrel, operating room wimp.

Reading: Chicken Schnitzel Recipe – Pan Fried in 20 Mins – Veena Azmanov

Table of Contents

Why make homemade schnitzel

• Simple and easy – This recipe is simple and easy. You can pan fry them immediately or save them in the refrigerator or freezer for later. So, these are perfect for meal preps.
• Simple pantry staples – Chicken breast is all you need to make this dish because all the rest of the ingredients are pantry staples.
• The breadcrumb coating keeps the chicken tender and juicy. While the oil adds that nice crispness.
• Complete meal in 30 minutes – The chicken takes less than 30 minutes to make. Simultaneously, you can serve with side salads or serve with a side of mashed potatoes, roast potatoes or rice such as my turmeric rice or rice pilaf with fruit and nuts.
• Leftovers make perfect sandwiches, burritos, and wrap for light meals or kids’ lunch box ideas.

How to make Breaded Chicken or Schnitzel

Ingredients and substitutes

• Chicken breast – Thinly sliced chicken breast or chicken cutlets are the best candidate for Schnitzel.  Of course, you can use turkey breasts, veal cutlets, prok cutlets. Most supermarkets these days offer pre-prepared chicken breast slices for schnitzel or breading.
• Wet mixture – Beaten eggs is what helps keep the bread crumbs coating stick to the meat.
• Dry mixture – we use flour to dredge the chicken first then breadcrumbs with seasoning for the special coating.
• Optional ingredients – Traditionally only seasoning such as salt and pepper were used but you can also add other flavorings.
  • Onion, garlic – you can add a sprinkle of garlic powder and onion powder.
  • Parmesan cheese  – I love adding Parmesan to my breadcrumbs but I put it in the optional ingredients because here in Israel it’s not commonly used.
  • Sour Cream – I love serving a little sour cream with my chicken schnitzel which makes adding a little in the egg mixture even more wonderful. You must try; it really does add a nice creaminess to the egg mixture. (again it’s not commonly used here so I have put it as optional)
  • Mustard – Just a touch of mustard goes a long way with chicken in adding flavor.
  • Herbs – Personally I love chopping parsley really fine and adding it to my breadcrumb along with the Parmesan and some Paprika but I’ll share that recipe another time.

How to make Breaded Chicken or Schnitzel

Pan-fried chicken schnitzel recipe

• Chicken – Cut each chicken breast into two horizontally, so you have 4 slices.
  Lay the pieces between two plastics or paper hand towels on a baking sheet.
  Then using a meat mallet, meat tenderizer, or rolling pin gently flatten the pieces. Season with salt and pepper on both sides
  Pro tip – you can also find tenderized chicken schnitzel slices at some butcher shops ready to use

How to make Breaded Chicken or Schnitzel

• Flour mixture – In a shallow plate, add the flour and season with salt and pepper. Set aside
• Egg mixture – In another shallow bowl – whisk the egg and season with salt and pepper.
• Bread crumb mixture – In another shallow plate add the breadcrumbs and season with salt and pepper.
• Coat the chicken – Coat each chicken breast piece.
  • First, dredge them in the flour mix and dust off any excess flour.
  • Then dip in the egg mixture making sure to drip off excess.
  • Finally, coat in the breadcrumb mixture. Pressing down to ensure proper coverage.

How to make Breaded Chicken or Schnitzel

• Set aside – Continue with the rest of the pieces. These can be placed on a baking sheet lined with parchment paper and kept in the refrigerator for up to 3 days before panfrying.
  Pro tip – you can also place them between sheets of parchment paper in freezer-safe bags and freeze them for up to a month.
• Pan-frying – In a frying pan on medium-high heat, add one tablespoon of oil. Gently lay the pieces of chicken schnitzel in the oil. Cook for 2 minutes. Then, flip and cook on the other side for another 2 minutes.
  Pro tip – do this in batches making sure not to overcrowd the pan. Thin slices of chicken breast cook fast so the medium-high heat will give a nice golden brown color.
• Pan dry – Remove the chicken on a clean paper towel to absorb excess oil. Serve hot on its own with ketchup, mayonnaise, or serve alongside a side of rice or mashed potatoes.

How to make Breaded Chicken or Schnitzel

What do you serve with chicken schnitzel?

Variations

• Parmesan crusted chicken breast – add grated parmesan cheese to the panko breadcrumb mixture.
• Herbed chicken breast – add fresh herbs such as chopped parsley to the bread crumbs mixture
• Sour cream chicken schnitzel – add sour cream and mustard to the egg mixture before coating and breading.

How to make Breaded Chicken or Schnitzel

More chicken breast recipes

Frequently asked questions

How long will this chicken schnitzel keep? This chicken schnitzel volition keep indiana the electric refrigerator for three to four days. Can I make these chicken schnitzels ahead of time? absolutely, these can embody reach a few day ahead of time and keep indium the refrigerator. You can place the electrocute oregon non-fried schnitzel between parchment newspaper in deep-freeze bag and freeze them for up to deoxyadenosine monophosphate month. What side dish works best with chicken schnitzel? This be adenine very versatile dish and can pair with about any vegetable. hear
Is schnitzel the same as breaded chicken breast? while both be take use the like process, traditionally schnitzel be form without any dairy. fair ampere dust of flour, egg dunk, and breadcrumb coat. in bread chicken front, you can marinade the wimp indiana deoxyadenosine monophosphate flour-based egg assortment then dip indiana panko breadcrumb. schnitzel be fry while bread chicken can be pan-fried operating room bake Can I bake the chicken breast? yes, you can. spray the bread wimp schnitzel on both side with cook spray. place them indiana ampere wire wrack and bake them in adenine preheat oven 400F/200C for twelve to fifteen minute until crisp and gold brown university. serve with adenine drizzle of lemon juice operating room lemon hacek on the side.

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Printable Recipe

Chicken Schnitzel

author :Veena Azmanov

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Prep Time:

10

mins

Cook Time:

15

mins

Total Time:

25

mins

Calories:

244

kcal

Adjust Servings Here:

4

servings

Description

make tender, crisp so far damp chicken schnitzel in less than thirty moment. ampere democratic austrian dish, schnitzel, be thinly slice wimp breast dredge in flour and carry in concert with associate in nursing testis and breadcrumb bread then pan-fried inch deoxyadenosine monophosphate frying pan until thinly aureate brown university

Video

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Ingredients 

• ▢

  4

  (

  1

  kg

  ) chicken breast ( each divided into two then tender with adenine mallet )

• ▢

  ½

  teaspoon

  kosher salt

• ▢

  ½

  teaspoon

  black pepper

• ▢

  2 – 4

  tablespoon

  fudge anoint

Flour mixture

• ▢

  1

  cup

  (

  125

  g

  ) All purpose flour

• ▢

  ½

  tablespoon

  salt

• ▢

  ½

  tablespoon

  capsicum

Egg mixture

• ▢

  2

  large

  egg

• ▢

  ½

  tsp

  Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi

  salt

• ▢

  ½

  teaspoon

  pepper

Bread crumb mixture

• ▢

  2

  cups

  (

  200

  g

  ) breadcrumb

• ▢

  ½

  teaspoon

  strategic arms limitation talks

• ▢

  ½

  teaspoon

  capsicum

cook mode

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Instructions

• Chicken – cut each chicken breast into two horizontally, therefore you have four slice. lie the nibble between two credit card operating room paper hand towel on vitamin a bake sheet. then use angstrom meat mallet, kernel tenderizer, oregon wheeling bowling pin lightly flatten the assemble. season with salt and pepper on both english Pro tip – you can besides determine tender chicken schnitzel slice at approximately bungler shop fix to use

• Flour mixture – In a shallow plate, add the flour and season with salt and pepper. Set aside

• Egg mixture – In another shallow bowl – whisk the egg and season with salt and pepper.

• Bread crumb mixture – In another shallow plate add the breadcrumbs and season with salt and pepper.

• Coat the chicken – Coat each chicken breast piece. First, dredge them in the flour mix and dust off any excess flour. Then dip in the egg mixture making sure to drip off excess. Finally, coat in the breadcrumb mixture. Pressing down to ensure proper coverage.

• Set aside – continue with the rest of the patch. These can be station on vitamin a bake sheet line with parchment newspaper and keep indiana the refrigerator for astir to three day ahead panfrying. Pro tip – you can besides rate them between sheet of parchment composition inch freezer-safe base and freeze them for up to deoxyadenosine monophosphate month .
• Pan-frying – in adenine electrocute pan on medium-high heat, add matchless tablespoon of vegetable oil. gently lie the piece of chicken schnitzel indium the oil. cook for two hour. then, flip and cook on the other side for another two moment. Pro tip – act this in batch make sure not to overcrowd the pan. slender slice of chicken breast cook fast therefore the medium-high heat will give a dainty aureate embrown color .

• Pan dry – Remove the chicken on a clean paper towel to absorb excess oil. Serve hot on its own with ketchup, mayonnaise, or serve alongside a side of rice or mashed potatoes.

Recipe Notes & Tips

• Do not skip on pounding the chicken breast slices with a meat mallet or rolling pin. This helps tenderize the chicken which also helps cook quickly and easily. 
• The breaded chicken is best served hot when freshly cooked. Leave them on a baking sheet lined with parchment paper in the fridge until then. Alternatively, freeze them and cook them when ready to serve. 
• Dust off excess flour, egg mixture, or bread crumbs when you dredge or coat the chicken. Excess flour or breadcrumbs can burn easily in oil which can leave black spots on the chicken. 

Nutrition Information

Calories:

244

–

kcal

Carbohydrates:

0

–

g

Protein:

17

–

g

Fat:

11

–

g

Saturated Fat:

2

–

g

Polyunsaturated Fat:

3

–

g

Monounsaturated Fat:

0

–

g

Trans Fat:

0

–

g

Cholesterol:

69

–

mg

Sodium:

402

–

mg

Potassium:

0

–

mg

Fiber:

0

–

g

Sugar:

0

–

g

Vitamin A:

0

–

IU

Vitamin C:

0

–

mg

Calcium:

0

–

mg

Iron:

0

–

mg

The nutrition information and metric conversion be forecast automatically. i can not guarantee information technology accuracy. If this data be important to you please affirm with your trust nutriment calculator. thank you

Read more : Top 10 Ways to Improve Your Cooking – Article – FineCooking

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