Chicken Schnitzel

Chicken schnitzel, with its golden and crispy exterior and tender and juicy interior, is a favourite weeknight meal for both kids and adults.

Zach, my son of 20 years, brought home a gift from his internship in Israel: a collection of popular Israeli cookbooks. He knows his mother! Each book has its version of chicken schnitzel. Although Schnitzel originated in Austria, the dish is popular around the world. It’s especially popular in Israel. This crispy, breaded, and fried chicken is a staple at many family dinners as well as on menus. Its irresistible crunch makes it a hit with children. Israeli children love Schnitzel, just as American kids do.

I think that quick-brined chicken is the secret to the best Schnitzel. You can ensure that the chicken fillets are flavorful and juicy by soaking them in salt water for 30 minutes prior to breading. To add a nutty flavour to the bread, I use sesame seeds. Garlic powder and paprika are also added for an extra kick. What about the sides? Schnitzel goes well with a crisp, vibrant salad. Think Israeli salad or Greek Salad.

“Delicious. Even my picky toddler loved it. “I made it using the Greek salad from this website, which is also very good!”

You will need the following to make Schnitzel.

Be sure to pound your chicken before you begin the recipe. You may be tempted to buy thin-cut chicken breasts from the store, but these are not suitable for making Schnitzel. I explain why in the FAQs.

Step-by-Step instructions

Cut the chicken breasts into flat fillets by cutting them in half horizontally.

Use a rolling pin or meat mallet to pound the fillet to an equal thickness of between 1/8 inch and 1/4 inch. Remove the cutlet that has been pounded and place it aside. Repeat the process with all of the chicken pieces.

To make the brine, combine water, sugar, and kosher sea salt in a medium-sized bowl. Stir until sugar and salt are dissolved.

The chicken will become too salty if you let it sit longer than 30 minutes.

Then, remove the chicken from the brine and dry it with paper towels.

Mix the garlic powder, paprika and sesame seed in a large shallow dish.

Put the flour into a shallow bowl. In a third bowl, beat the eggs. In this order, set up the breeding station: flour, eggs and panko.

The chicken should be coated evenly on both sides.

Dip the eggs in water and let any excess runoff.

Turn and pat the mixture to ensure it adheres. Place the chicken breaded on a serving plate.

Continue until the entire chicken is breaded.

Line a baking sheet measuring 13 x 18 inches (33 x 45cm) with paper towels. Heat about 1/8-inch of oil in a large, nonstick skillet over medium heat. You can check if it is ready to use by dropping a cube of bread in the oil. The oil is ready if it starts to sizzle and turn golden after a few moments. Cook two pieces of chicken until they are golden brown on the first side, about 2 to 3 min.

Flip the chicken carefully and cook another 2 to 3 mins or until golden brown and cooked through. If the chicken is not browning quickly enough, turn the heat up to medium-high.

Place the chicken cooked on the baking sheet. Then cook the rest of the chicken the same way (you should not need any more oil).

Transfer the chicken onto a platter or individual serving plates. If desired, serve with lemon wedges.

FAQs

Can I use thinly sliced chicken breasts in place of pounding them?

Unfortunately, I can’t recommend this. These chicken breasts are thin and cook very quickly. The breading will not have time to reach the desired golden brown colour prior to the chicken being fully cooked when pan-frying. The result will be either undercooked chicken or overcooked chicken. A thinner cut can also result in an excess of breading that may overshadow the actual chicken. The chicken can be pounded to tenderize the meat and break down the fibres. It also helps ensure a uniform thickness when cooking.

Can I bake my Schnitzel rather than pan-fry it?

Pan-frying will give you that crispy golden exterior. If you want a lighter version, you can bake the chicken. Place the breaded, oiled chicken on a baking sheet lined with foil. Bake the chicken at 400degF between 20 and 25 minutes.