Hello my dear readers,
Chicken schnitzel is a popular and tasty treat served throughout entire world I guess, and is a sweet memory of my childhood.
My mom used to cook it quite regularly when I was a kid and I used to love it, well I still do.
If you like a good schnitzel pan-fried to golden perfection with a crispy breading, as you enjoy in your favourite restaurant, this easy step by step recipe will show you how easy it is to make the best Schnitzel at home.
Making Schnitzel at home is easier than you think! And you can have some fun too.
Ingredients:
- Chicken breast fillet
- Plain flour
- Breadcrumbs
- 2 eggs
- Chopped fresh parsley and thyme
- Salt & pepper
- Butter
For garnish:
- Broccoli & carrots
- Fresh lemon wedges
Directions:
Start by pounding the chicken breast fillets in order to cook them evenly.
My favourite way to flatten the chicken breast is of course a very simple way and fun at the same time, because we always need to remember to have some fun in the kitchen too, right?
So if you want to have some fun, take some plastic wrap, cover your work surface and the chicken breast, take out your rolling pin and start pounding the chicken breast.
Alternatively, you can put your chicken breast in a plastic bag, remove the air as much as possible, seal it and start pounding every piece of chicken breast with the rolling pin, or you can also use a skillet or an meat mallet.
Once the chicken is flattened, prepare your flour, breadcrumbs and eggs.
Beat lightly the 2 eggs in a bowl and season with salt and pepper and add the chopped fresh parsley and thyme to the breadcrumbs and place it on a plate and the flour on another plate.
In a large non-stick frying pan heat 1-2 tablespoons of butter over a medium-high heat.
Dip every chicken breast fillet into the flour, then into the egg and lastly into the breadcrumbs.
Cook the crumbed chicken breast fillets for 2-3 minutes on each side.
Tips for making the best schnitzel:
If you don’t want to have black schnitzels, I recommend to wipe down the pan between rounds and start over with fresh butter after each round.
Don’t cook more than 2 schnitzels at a time.
It is important that the butter is not too hot, otherwise the breadcrumbs will burn.
Use enough butter in the pan, about the thickness of a finger, don’t worry, only a small fraction is absorbed during cooking but is important to not deep-fry them.
I’ve served it with steamed broccoli and carrots and just a hint of lemon juice.
So here you have it!
A buttery flavoured chicken breast fillet schnitzel but without being greasy, with a perfectly fried crisp exterior and with a moist, juicy, flavorful interior. For me, simply perfection!
Buttery flavoured chicken breast fillet schnitzel
A buttery flavoured chicken breast fillet schnitzel but without being greasy, with a perfectly fried crisp exterior and with a moist, juicy, flavorful interior.
Ingredients
- Chicken breast fillet
- Plain flour
- Breadcrumbs
- 2 eggs
- Chopped fresh parsley and thyme
- Salt & pepper
- Butter
- Fresh lemon wedges for garnish
Directions
- Start by pounding the chicken breast fillets in order to cook them evenly. My favourite way to flatten the chicken breast is of course a very simple way and fun at the same time, because we always need to remember to have some fun in the kitchen too, right? So if you want to have some fun, take some plastic wrap, cover your work surface and the chicken breast, take out your rolling pin and start pounding the chicken breast. Alternatively, you can put your chicken breast in a plastic bag, remove the air as much as possible, seal it and start pounding every piece of chicken breast with the rolling pin, or you can also use a skillet or an meat mallet.
- Once the chicken is flattened, prepare your flour, breadcrumbs and eggs. Beat lightly the 2 eggs in a bowl and season with salt and pepper and add the chopped fresh parsley and thyme to the breadcrumbs and place it on a plate and the flour on another plate.
- In a large non-stick frying pan heat 1-2 tablespoons of butter over a medium-high heat.
- Dip every chicken breast fillet into the flour, then into the egg and lastly into the breadcrumbs.
- Cook the crumbed chicken breast fillets for 2-3 minutes on each side.
- Serve while hot.
Course: Main, Author: Ribana, Cooking Time: 30 minutes
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Inspiration
This recipe is an inspiration from Healthy Food Guide Australia
All photo credit: Popsicle Society
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