The History & Recipe for Chicken Schnitzel

Chicken schnitzel has its origins in the traditional Austrian dish called Wiener Schnitzel. The term "schnitzel" itself comes from the German word "schnitz," which means "slice" or "cut." Wiener Schnitzel is a popular Viennese dish that consists of a breaded and deep-fried veal cutlet. It is a classic dish in Austrian cuisine and has become famous worldwide.

The concept of schnitzel, however, is not limited to veal. Over time, variations of schnitzel using different meats, including chicken, pork, and turkey, have emerged. Chicken schnitzel, in particular, gained popularity as a more affordable and widely available alternative to veal.


The preparation of chicken schnitzel involves pounding chicken breasts to an even thickness, coating them in flour, dipping them in beaten eggs, and then coating them with breadcrumbs before frying until golden brown. This method gives the chicken a crispy and flavorful outer layer while keeping the inside tender and juicy.

Chicken schnitzel has become a beloved dish in many countries and is often served with a wedge of lemon, mashed potatoes, or a variety of side dishes. It has adapted to different regional preferences, and you can find variations of it in various cuisines around the world.

Chicken Schnitzel Recipe;

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cups breadcrumbs (you can use plain or seasoned)
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

• Preheat the Oven:

Preheat your oven to 200°F (93°C) to keep the schnitzel warm while cooking in batches.

• Prepare the Chicken:
  • Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness, about 1/4 to 1/2 inch.

• Season the Chicken:
  • Season the chicken breasts with salt and pepper on both sides.

• Set Up the Breading Station:
  • In three separate shallow dishes, place the flour in one, beat the eggs with Dijon mustard in another, and place breadcrumbs in the third.

• Coat the Chicken:
  • Dredge each chicken breast in the flour, shaking off excess.
  • Dip the chicken into the beaten eggs and mustard mixture.
  • Coat the chicken with breadcrumbs, pressing them onto the chicken to adhere.

• Heat the Oil:
  • In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.

• Fry the Chicken:
  • Once the oil is hot, add the breaded chicken breasts, working in batches to avoid overcrowding the pan.
  • Fry for about 3-4 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).

• Drain and Keep Warm:
  • Place the cooked schnitzel on a paper towel-lined plate to drain excess oil, then transfer them to a baking sheet in the preheated oven to keep warm while you cook the remaining batches.

• Serve:
  • Serve the chicken schnitzel hot with lemon wedges on the side. You can also add a sprinkle of salt if desired.

Enjoy your crispy homemade chicken schnitzel!

Chicken Schnitzel Recipe Videos:

How To Make Chicken Schnitzel;

Crispy Chicken Schnitzel Recipe;

References;

1. Püttmann, Hermann (1845). Bibliothek der deutschen Literatur / Rheinische Jahrbücher zur gesellschaftlichen Reform. Druck und Verlag von C.W. Leske. p. 259. OCLC 310973411.
2. Kaneko, Amy (2007). Let's Cook Japanese Food!: Everyday Recipes for Home Cooking. Chronicle Books. p. 101. ISBN 978-0-8118-4832-9.
3. Jennifer Ellen Robertson, ed. (2005). A companion to the anthropology of Japan. Wiley-Blackwell. p. 421. ISBN 0-631-22955-8.
4. "Wiener Schnitzel – Austria's National Food". All Things Austria. 2010-12-13. Archived from the original on 2017-07-10. Retrieved 2017-10-29.
5. "Wiener Schnitzel". Hunter Angler Gardener Cook. 2012-12-21. Archived from the original on 2016-12-05. Retrieved 2017-10-29.

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