One would the think that it would not be possible to make a restaurant-quality chicken schnitzel. Well I proved this wrong with this Panko Chicken Schnitzel recipe and all the tips below.
Tips for making the best homemade schnitzel
After applying the following tips, everybody was happy with the outcome:
- Do not use frozen chicken. Shop the day you plan to cook chicken schnitzel. Chicken breast is not the juiciest part of the meat, so increase your chances of serving a moist chicken do not defrost and cook with fresh meat.
- Cut the chicken breast horizontally to thin slices. This way you can make sure that the marinade can penetrate into the meat better and also the meat will be cooked for sure.
- Do the marination step first and leave some time to rest, even though not much long is necessary for this recipe.
- Make sure the chicken breasts are well surrounded with flour, eggs and corn flour before frying.
- Fry in heated oil and do not flip sides unnecessarily. Wait until the side is golden and crispy and only then flip over to fry the other side.
Which sides are best for schnitzel?
I served the schnitzels with pasta with Alfredo sauce and quick and easy potato salad. I cannot think of chicken schnitzel without potato salad.
For the quick Alfredo sauce, melt a tablespoon of butter in a skillet over medium heat. Sprinkle some salt and pepper, add 1-2 crushed garlic cloves. Sauté for 2-3 minutes. Pour in 3-4 tablespoons of sour cream. Bring to boil and mix with boiled pasta al dente.
For the quick potato salad, chop boiled potatoes to small cubes. Chop 1, 2 cucumber pickles into small cubes. Season with red pepper flakes, salt, pepper, dry dill (if available) or parsley. Add a teaspoon of mustard, a teaspoon of mayonnaise, a tablespoon of vinegar and a tablespoon of olive oil. Mix well and chill until serving.
Now we can enjoy chicken schnitzel in the comfort of our own home and do not have to wait for the world to get better to have some.
If you’ve liked this recipe, you might want to try my other chicken recipes too such as the following:
Chicken Schnitzel Recipe
Ingredients
- 2 chicken breasts boneless, skinless
- light vegetable oil for frying
Marinade
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes
Pane
- 100 grams flour
- 2 eggs
- 100 grams cornflour
Garnish
- 3-4 sprig parsley
- 1 lemon wedged
Instructions
- Cut the chicken horizontally to about ½ inch thick pieces.
- Sprinkle each slice with salt, pepper, red pepper flakes, garlic and thyme. Then add olive oil and rub to cover all around.
- Prepare one plate with flour, a bowl with lightly whisked 2 eggs and a plate with cornflour.
- Heat the oil in a skillet. The oil should be enough so that the meat can float in the skillet. You do not need to deep fry.
- First, dip the meat into flour, make sure it is coated all around with the flour. Then to eggs, again well covered and finally dip in and covered with cornflour. Then immediately start frying.
- Flip sides when the first side is golden and crunchy. Check and adjust the heat of the oil so that the crust does not burn but is still warm enough to fry quickly.
- When the schnitzel is ready take out each one on to a plate with paper towels shortly to get rid of the excess oil.
- Then serve with lemon wedges and sprinkle with chopped parsley.
Notes
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