Chicken Schnitzel Recipe - Easy Chicken Recipes (2024)

FAQs

How to make chicken for beginners? ›

Place chicken on a large rimmed baking sheet. Brush with olive oil and season with salt and pepper. Roast, until an instant-read thermometer inserted in the thickest portion of breast registers 165°F, 20 to 25 minutes. Let rest for about 5 minutes before serving.

Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing. How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.

Use a high-heat point oil.

Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating! Don't over-cook the chicken – over-cooking can result in the chicken drying out and not being tender and juicy – which we don't want!

The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

Be cautious not to touch or turn the chicken too much. The same goes for baking your cutlets—give them space, flip them once, then it's hands off. The breading is also more likely to come off if the cutlets are touching each other. These steps will guarantee that breading stays on your chicken!

Notes: Cooling the breaded schnitzel in the fridge for an hour or so before frying will help keep the breading on while cooking. Placing the cooked schnitzel on a wire rack while the rest of the batch cooks will help it keep crispy.

Do you cook schnitzel on high or low heat? ›

Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a couple at a time and cook until golden brown. Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.

Use a deep, straight-sided skillet or cast iron pan to fry, which will keep splatter to a minimum. Heat the oil until it shimmers or quivers in the skillet, and the schnitzel will only take a few minutes per side to reach golden crispy perfection.

Pan-frying, sautéing, and stir-frying all produce quick, tasty results in as little as 10 minutes -- that's total, not per side. It depends, of course, on the thickness of the chicken. A thicker breast may take up to 6 minutes per side; a pounded-thin breast might take about 4 to 5 minutes per side.