Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (2024)

FAQs

What's the difference between breaded chicken and schnitzel? ›

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.

What to Serve with Chicken Schnitzel. This tasty, crispy main dish is often served with a starchy side dish like French fries or mashed potatoes. For the most part, I prefer to serve it with a fresh salad to cut down on calories. Lemon slices are the traditional garnish for schnitzel.

Due to their thinness, these chicken breasts cook incredibly quickly. When pan-frying, the breading won't have enough time to achieve that desirable golden brown color before the chicken is fully cooked. This will result in undercooked breading or overcooked (tough) chicken.

In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones.

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!

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.

What's Great About It: Schnitty is Australian slang for schnitzel – thinly sliced meat that has been crumbed and fried. This Australian classic can be found on almost every pub menu across the country.

Garnished with parsley potatoes or potato salad, cranberries and a lemon slice, the Wiener Schnitzel is a feast for the eyes. This explains why it has spread rapidly to all Austrian provinces.

Yet to the contemporary Austrian, a traditional “Wiener Schnitzel” would never be served with noodles; it would be considered quite odd to pair them together!

Use a high-heat point oil.

I typically prefer to use olive oil over canola oil because it's healthier (see this article), but I hardly ever use it and it's fine in moderation! Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating!

What is the best oil to fry a schnitzel in? ›

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

However, you'll still need to grease the pan with a little olive oil — it'll add flavor and keep the chicken from sticking. Chicken breasts are cut in half lengthwise and flattened with a meat mallet until they're about ¼-inch thick.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

British English: cutlet /ˈkʌtlɪt/ NOUN. A cutlet is a small piece of meat which is usually fried or grilled.

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

Schnitzel is typically a boneless meat cutlet (pork, veal, chicken), pounded thin, breaded, and lightly pan-fried, with a crispy coating sealing in the natural juices, creating the most tender meat under the crisp crust.

That famously light crust means your schnitzel was made with the proper breading, and that it was cooked with the right amount of heat to keep it juicy. Without it, you may still have fried chicken, but you won't have schnitzel.

Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.