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Crispy Chicken Schnitzel

Crispy Chicken Schnitzel
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Crispy Chicken Schnitzel is a classic dish featuring thinly pounded chicken breasts coated in a seasoned breadcrumb crust and fried to golden perfection. This recipe delivers a crunchy exterior with a juicy, tender interior, making it an ideal meal for any day of the week. It uses simple pantry staples and offers flexibility for variations, including gluten-free and oven-baked options, ensuring a delicious and versatile meal that pleases the whole family.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness

Breading

  • 1 cup flour (or almond flour for gluten-free)
  • 2 large eggs, beaten with a splash of water
  • 1 1/2 cups fine or panko bread crumbs (or gluten-free breadcrumbs)
  • Salt and freshly ground black pepper, to taste (for flour, eggs, and breadcrumbs)

Frying

  • Vegetable oil, canola oil, or clarified butter, enough for frying (about 1/2 inch deep)

To Serve

  • Lemon wedges
  • Optional: chopped fresh parsley or chives for garnish

Instructions

  1. Prepare the Chicken: Trim any excess fat or tendons from the chicken breasts. Place each breast between two sheets of plastic wrap or inside a ziplock bag. Gently pound with a meat mallet or rolling pin until the chicken is about 1/4 inch thick to ensure even cooking and tenderness.
  2. Set Up Your Breading Station: Arrange three shallow dishes. In the first, place the flour seasoned lightly with salt and pepper. In the second, beat the eggs with a splash of water. In the third, add the breadcrumbs and season with salt and pepper to taste to build a flavorful crust.
  3. Dredge the Chicken: Coat each chicken piece first in the seasoned flour, shaking off any excess. Next, dip into the beaten egg mixture, then press firmly into the breadcrumbs to ensure an even and thorough coating on all sides, which is essential for the signature crunchy texture.
  4. Fry to Perfection: Heat a generous amount of vegetable oil or clarified butter in a large skillet over medium heat until shimmering but not smoking. Carefully place the breaded chicken into the pan without overcrowding. Fry for about 3-4 minutes per side until the schnitzels are deeply golden brown and cooked through, maintaining the oil temperature throughout.
  5. Drain and Serve: Transfer fried schnitzels to a plate lined with paper towels to absorb excess oil and keep them crispy. Serve hot with fresh lemon wedges and garnish with chopped parsley or chives if desired.

Notes

  • Pound evenly: Ensures uniform thickness for even cooking without drying out the chicken.
  • Season each layer: Adding salt and pepper to flour, eggs, and breadcrumbs enhances overall flavor.
  • Use enough oil: The schnitzel should be half-submerged to fry evenly and achieve a crisp crust.
  • Don’t crowd the pan: Fry in batches to maintain oil temperature and prevent sogginess.
  • Rest before serving: Drain on paper towels to preserve crispiness.
  • Gluten-free option: Substitute flour and breadcrumbs with almond flour and gluten-free crumbs.
  • Oven-baked variant: Bake at 425°F (220°C) on a wire rack for 20 minutes, flipping halfway for a lighter alternative.
  • Reheating: Warm in a preheated oven at 350°F (175°C) on a wire rack for 10-15 minutes to retain crispiness.

Nutrition

Keywords: Chicken schnitzel, crispy chicken, breaded chicken, fried chicken, easy dinner, gluten free schnitzel

Find it online: https://tastebudtrek.com/crispy-chicken-schnitzel/