Serve this perfectly fried chicken schnitzel with your favorite potato salad and youll be reigning over weeknight dinner!
It can be made with just about any meat, its universally adored, and its easy to make.
The most well-known schnitzel is the Wiener schnitzel, arguably Austrias national dish.
Simply Recipes / Alison Bickel
All it needs is a spritz of lemon juice to finish it off.
The chicken stays moist and tender.
While fried, it doesnt feel like a heavy meal.
Simply Recipes / Alison Bickel
This will become a mainstay in your kitchen.
Its sure to be a hit!
By comparison schnitzel tends to be pounded thinner than other kinds of cutlets.
Simply Recipes / Alison Bickel
Also, the breadcrumbs are very fine.
You dont want to tear the meat.
This both flattens and widens the chicken, which will then look much bigger.
Simply Recipes / Alison Bickel
The Best Oil for Frying
Use vegetable, peanut, or canola oil for frying the chicken.
The amount of oil depends on the size of your frying pan.
Otherwise, it may overflow while you fry.
Simply Recipes / Alison Bickel
The frying oil should be at around 350F,which can be measured with a thermometer.
Simple Tip!
you’ve got the option to test the temperature of the oil by adding a sprinkle of breadcrumbs.
Simply Recipes / Alison Bickel
If they sink to the bottom, its not hot enough.
If they bubble up, the oil is ready for frying.
These are truly simple, classic optionsclassics are classics for a reason!
Simply Recipes / Alison Bickel
The next day, bread and fry it right before serving.
I wouldnt recommend breading it ahead of time because the breading gets soggy and becomes hard to work with.
Serve Fried Chicken on a Weeknight
Chicken Schnitzel
I likeLowensenf Extra Hot German mustard.
Simply Recipes / Alison Bickel
Dijon mustard is a perfectly good substitution.
Add flour in the leftmost bowl.
Add the eggs and mustard into the second bowl.
Simply Recipes / Alison Bickel
Whisk with a fork until combined well.
Add the breadcrumbs into the third bowl.
Leave the last one empty.
Simply Recipes / Alison Bickel
Youll place your breaded chicken on it.
Place the chicken breasts on a cutting board and pat them dry with paper towels.
Stack the cutlets on one side of the cutting board to make room for pounding them.
Simply Recipes / Alison Bickel
Be firm but gentle so that the chicken does not tear.
The goal is to get an evenly thin cutlet.
Evenly season the cutlets with 1 teaspoon salt.
Bread one cutlet at a time.
Dredge it on both sides with flour, shaking off any excess.
Dip it in the egg mixture, letting any excess drip off.
Finally, place the cutlet in the breadcrumbs.
Sprinkle some breadcrumbs on top and use your hands to gently press them onto the cutlet.
Transfer the breaded cutlet into the last bowl.
Repeat with the remaining cutlets.
Set a large frying pan over medium heat and add enough oil until its about 1/2 inch deep.
see to it the oil does not come up more than halfway up the sides of the pan.
Heat it to approximately 350F.
Dont have a deep fry thermometer?
Sprinkle a pinch of breadcrumbs into the oil.
Theyll bubble up right away when ready.
Carefully add the breaded cutlets in a single layer.
You may need to cook them in 2 batches.
Fry them for 2 to 3 minutes.
If youd like, keep the fried schnitzels warm in a 200F oven.
Place them on a rack set over a baking sheet.
Leftovers, a rare but potential occurrence, can be refrigerated for up to 3 days.
Some people actually enjoy it cold (Im one of them)!
The best way to warm it up: Preheat your oven to 400F.
