But today I’m bringing you one of the most iconic dishes out of Austria: Chicken Schnitzel. We published our Jägerschnitzel recipe (pork schnitzel with mushroom gravy) nearly five years ago. That’s pretty mind boggling! Today, I am taking a culinary trip back to Austria with Chicken Schnitzel. It’s basically just a fried chicken cutlet, but it’s so easy and so good that it absolutely deserves a spot in your weeknight dinner rotation.
What is Schnitzel?
Schnitzel comes from the German word sniz, which means “slice”. A thin piece of meat is pounded flat, breaded, and then fried. It is one of the most popular dishes from Vienna, with the most traditional version being Wiener schnitzel, which is made of veal. The chicken version is also very popular in Israeli cuisine. You can make schnitzel with pretty much any type of meat. The key is just to pound it with a meat mallet to make it tender before frying. In the States, we have Chicken Fried Steak, which is the same basic concept.
Ingredients
Chicken – Normally we prefer dark meat, but schnitzel is meant for breasts. They get cut thinly, then pounded to make them nice and tender. Flour – This is the initial dredging, along with the following spices. Along with seasoning the chicken, this step helps the egg adhere to the chicken. Seasonings – Salt, pepper, paprika and garlic powder. Eggs – A necessary binder that helps the breadcrumbs stick. Breadcrumbs – I use plain, unseasoned breadcrumbs what making chicken schnitzel. You can use whatever you have on hand, but just note that the end product will be different. If you are using seasoned breadcrumbs, the schnitzel will have more of a flavor kick that what is traditional. Panko will result in a somewhat lighter dish, similar to Katsu.
Chicken Schnitzel Recipe
First, I prep the chicken by slicing the breasts horizontally into two flat filets. Then I place the cutlets into a zip top bag and pound with a meat mallet to ¼ thick. (If you don’t have a meat mallet, an empty wine bottle works great!) Net, I prepare three dredging stations: one with mixture of flour, salt, pepper, paprika and garlic powder; one with whisked eggs; and one with breadcrumbs. When ready to cook. I heat oil (about ½ inch deep) in a large skillet over medium-high heat. I use my electric skillet, but if you don’t have one, use an instant-read thermometer. The oil should be about 325°F. Working in batches (with my skillet I can cook two cutlets per batch) I dredge the chicken in the seasoned flour mixture, then egg, then breadcrumbs. Then I fry it in the preheated skillet for 2-3 minutes per side. Once done, I remove the cutlets onto a paper towel lined plate while I fry the rest of them. You can also use a wire rack.
Serving Suggestions
It’s fried chicken. You really need help here? In Austria and Germany, it’s commonly served with Potato Salad. But I think it goes with just about any starchy side dish. Think mashed potatoes, egg noodles or rice (or my 6 year old would insist on some fries). Personally, I also love some basic gravy with my schnitzel. It’s not absolutely necessary, but it really compliments the crispy chicken. More Great Chicken Recipes:Chicken StroganoffChicken VesuvioPollo a la PlanchaPeri Peri ChickenGrilled Chicken ThighsSouthwest ChickenChicken Marbella
