Crunchy Chicken Schnitzel
he crispiest schnitzel starts with a smooth egg-flour batter (no lumps!). This 20-minute trick guarantees golden perfection every time—no restaurant needed!
Servings: 4
Calories: 737kcal
Equipment
- Frying pan - for cooking the schnitzel.
- Tongs - for flipping the schnitzel and removing it from the pan.
- Paper towels - for draining excess oil from the schnitzel.
Ingredients
- 4 chicken fillets
- 2 eggs
- 2 tablespoon milk
- ½ cup all-purpose flour
- 1 ½ cups breadcrumbs
- ½ cup vegetable oil
- Salt and pepper to taste
Instructions
- Start by placing a layer of cling film on your work surface. Place the chicken fillets on top and cover with another piece of cling film. Season with salt and pepper on both sides.4 chicken fillets
- Use a meat tenderiser to bash the chicken fillets until they are 2-3mm thick. This will help them cook evenly and quickly.
- In a mixing bowl, whisk the eggs and milk together. Season with salt and pepper. Incorporate the flour into the egg mixture, stirring until it is smooth with no lumps. This will create a batter that will help the breadcrumbs stick to the chicken.2 eggs, 2 tablespoon milk, Salt and pepper
- Pour the breadcrumbs into a shallow bowl. Dip each chicken fillet in the egg mixture, making sure it is coated completely.1 ½ cups breadcrumbs
- Then coat each chicken fillet in breadcrumbs, making sure it is completely covered. Heat the vegetable oil in a large frying pan over a medium-high heat.
- When the oil is hot, add the chicken fillets two at a time. Cook each chicken fillet for 2-3 minutes on each side, or until completely golden brown.
- Remove the chicken fillets from the pan and place them on kitchen paper to drain any excess oil. Repeat the process until all the chicken fillets are cooked.
- Serve hot with your favourite sides such as vegetables, salad or potato chips. Enjoy your delicious homemade chicken schnitzel!
Video
Notes
- Use thin chicken cutlets or chicken breasts that have been pounded thin. This will ensure that the schnitzel cooks evenly and quickly.
- Before breading the chicken, season it with salt and pepper to enhance the taste.
- Use fresh breadcrumbs made from good-quality bread, such as sourdough or ciabatta. This will give your schnitzel a nice, crispy texture.
- Dip the chicken in flour, then egg, and breadcrumbs, and repeat the egg and breadcrumb coating for an extra crispy and crunchy schnitzel.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, and make sure it's hot enough before adding the schnitzel. The ideal temperature is around 350°F (180°C).
- After frying, place the schnitzel on a wire rack or paper towel to drain off any excess oil.
- Serve with a squeeze of fresh lemon juice, which adds a bright, acidic kick that cuts through the richness of the schnitzel.
- While the classic way to serve chicken schnitzel is with a side of potato salad or coleslaw, you can also try experimenting with different toppings, such as a creamy mushroom sauce or a spicy salsa.
Nutrition
Calories: 737kcal | Carbohydrates: 42g | Protein: 28g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 193mg | Sodium: 415mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 208IU | Calcium: 98mg | Iron: 4mg
