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Hey everyone! Do you ever have those evenings where you just crave some good old comfort food? Something that takes you back to your childhood and those carefree days? I remember when I was young, my friend’s mom used to make the most amazing schnitzel. I wasn’t a big fan of the cabbage and dough noodles that came with it, but I always looked forward to dinner at her house.
Fast forward a few years, and I learned how to whip up schnitzel for my own kids. It’s surprisingly easy to make and so versatile. Feeling Italian? Just add some marinara sauce and a sprinkle of Parmesan. Get creative with it! My personal favourite is to top it with sautéed mushrooms, a bit of steamed spinach, a dash of nutmeg, and a squeeze of lemon juice. It’s simply delicious!
Chicken Schnitzel
This Chicken Schnitzel recipe features tender chicken breasts coated in a crispy, golden breadcrumb crust. The chicken is first pounded thin, then dredged in seasoned flour, dipped in beaten eggs, and finally coated with breadcrumbs before being fried to perfection. Serve this delicious schnitzel with a lemon wedge and a side of your choice for a satisfying meal.
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Servings 2 servings
Ingredients
- 2 breasts chicken skinless, boneless
- 1 cup flour
- 1 cup breadcrumbs
- 2 eggs
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp garlic powdered
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp oil I like olive oil
Instructions
Prepare to coat the chicken: Place flour on one dinner plate and breadcrumbs on another. Mix the spices with either the flour or the breadcrumbs. Crack two eggs into a pie plate and beat them roughly. Arrange the plates near the stove in this order: flour, eggs, and breadcrumbs for efficiency.
Pound the chicken: If storing chicken breasts in individual zip-lock bags, leave the chicken in the bag and pound it with a tenderizer until about a half inch thick. Alternatively, you can use two pieces of plastic wrap.
Preheat the oven: Heat your oven to 200 F to keep the cooked schnitzels warm while frying the rest.
Coat the chicken in flour: Place the chicken flat on the flour plate, ensuring it's completely coated on both sides. Shake off any excess flour.
Dip in egg: Transfer the floured chicken to the egg plate, coating it thoroughly on both sides. Gently shake off any excess egg.
Coat in breadcrumbs: Move the chicken to the breadcrumbs plate, covering the entire surface. Turn it over and press breadcrumbs into all the nooks and crannies.
Fry the schnitzel: Place the breaded chicken in a hot frying pan. Cook for 4 to 5 minutes on each side until golden brown and springy to the touch.
Keep warm in the oven: Once cooked, transfer the schnitzel to the preheated oven along with any potatoes or sides you're preparing.
Repeat the process: Bread and fry the next chicken piece following the same steps.
That’s all there is to it! Plate up and enjoy.
Don’t feel too guilty about the fat content. You may have noticed that the entire meal was cooked using the same butter and oil. After I was finished cooking there was about two tablespoons of it left in the pan. I probably wouldn’t eat this meal every night but once or twice a month makes it guilt free to me!
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