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!
Schnitzel my style
- 20 minutes
- 25 minutes
- 45 minutes
|500 g||chicken breast|
|1||dash of milk|
|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.