When I think of Schnitzel, it takes me back to the day when a friend of mine had invited me over for Christmas and we had prepared Schnitzel for dinner along with the other friends.
Schnitzel meaning meat in a crust, is a German word and a very popular dish originating in Austria. In the Viennese cuisine, Vienna or Wien, the dish called “Wiener Schnitzel” is traditionally made from veal served with potato salad (Kartoffelsalat). So, if you visit Austria and the most beautiful city Vienna do not miss it.
Schnitzel can be made by using variety of meat and Chicken Schnitzel is one of them. Adding butter when frying gives the buttery rich nutty flavor.
Preparation time: 15 minutes
Cook: 15 Minutes
Unsalted butter – 4 tbsp
Vegetable Oil for frying – 1 1/2 cup
Boneless chicken breasts or fillet – 2 pieces
All-purpose Flour – 1 cup
Egg – 1 whole
Bread crumbs (Semmelbrösel) – 2 cups
1. When you have the chicken cut into manageable thickness, it can then be tenderized to desired thickness by a mallet or a hammer. To do this, place the meat on a cutting board or an aluminum foil. Place the plastic wrap over the chicken and pound down to even thickness (gently pound them). Add salt on both sides.
2. Place the eggs on a plate and stir lightly with a fork, add a pinch of salt. Prepare two more plates, one with flour and the other with bread crumbs.
3. Lightly coat the chicken with the flour, then dip it into the egg, and then finally coat it with bread crumbs. Place it in a separate plate.
4. Heat oil and butter in a large pan, let the oil heat until bubbly on medium. Fry the schnitzel on one side for a minute and turn side. Keep tossing the chicken for 6 – 7 minutes until golden brown.
5. Place them on paper towels to drain excess oil. Serve hot with lime and potato salad.
* Frying with the addition of oil than just plain butter will not burn very quickly.
* For this recipe one would need fine bread crumbs. If you can find Semmelbrösel bread crumbs at your local store, it would be the best to use.