There are so many Schnitzel recipes out there, but please let me introduce you to my recipe. Which is the real deal- it’s not the classic one with veal, but it gets pretty close. That’s why I called it Schnitzel, my Style.
But they taste so much better when you make your own breadcrumbs. How it works?
How to make your own breadcrumbs:
Quite simply: please let your leftover bread dry from now on and then either:
- Put them in a food processor
- or put them in a freezer bag, close it and crumb it into small pieces with a rolling pin
It’s that easy 🙂
Of course you can also buy breadcrumbs in the store, but if you make your own breadcrumbs the schnitzel will be sooooo much better. Especially if you use a variety of bread for it. I sometimes use a pretzel too!
How to prepare your schnitzel
A so-called breading line helps you to bread schnitzel as quickly and easily as possible. You start with flour, then your whisked egg and then come the homemade breadcrumbs. I like to add a little salt & pepper to all three, then the schnitzel will be a little more tastier!
I use chicken breast for my recipe, but of course you can substitute it with pork or veal.
We absolutely love this recipe and we do serve it on a bi- weekly basis and its one of our family favorites where everyone at the table is happy.
We serve it with a potato salad, roast potatoes (and preiselbeeren jam you can substitute it with cranberries) or a lovely Chicory-Apple-salad. And always some slices of lemon. Absolutely delish! And if you happen to have some leftovers- try my easy Chicken Schnitzel Wrap!
love
sabrina x
Schnitzel my style
german classic
moderate-
Prep time: 20 minutes -
Cook time: 25 minutes -
Total time: 45 minutes
Ingredients
| 500 g | chicken breast |
| 2 | eggs |
| 1 | dash of milk |
| 200 g | breadcrumbs |
| 100 g | flour |
| Neutral oil for frying or clarified butter | |
| Lemon to garnish | |
| Salt and pepper |
Steps of preparation
- Trim any visible tendons or extra bits of fat from the chicken breast.
- Cut the Chicken breast into thick stripes.
- Place chicken on your cutting board, leaving 2 cm between the chicken strips.
- Cover the Chicken with cling film (plastic wrap) and use the flat side of a mallet to pound the breasts thin until they are flattened until roughly 1 cm thick.
- If you do not have a mallet (meat tenderizer), you can also use the bottom of a pot. Lightly season both sides with salt and freshly ground black pepper.
- Set up three wide shallow plates next to your flattened Chickens.
- In the first bowl, put the flour.
- In the second bowl, beat the eggs together with a generous dash of milk.
- In the third bowl, add the breadcrumbs.
- Place an empty cutting board nearby where you can place the coated schnitzels.
- Dip each breast one by one into your breading bowls, starting with the flour and then move onto the eggs.
- Make sure to coat both sides of the Schnitzel. Then place the Schnitzel in the breadcrumbs and make sure it is well coated.
- Repeat the process with the remaining chicken and place it all on the spare cutting board.
- Add half of the neutral oil/ clarified butter in a deep pan on a high heat.
- When you clarified butter is melted start frying the chicken breasts until they are golden brown on each side.
- Which is roughly 1-2 minutes per side.
- Don’t place too many schnitzels at once in the pan -the key here is that your Schnitzels can “swim “in the butter.
- Set up a big plate lined with some paper towel on it to place the fried Schnitzel on top of it so it will drain the excess oil.
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.