Chicken Schnitzel Recipe (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.

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.

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.

You Don't Start Dry

The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

Cornflakes are classic breading material, but any grain-based, not-too-sweet cereal works great as a stand-in for traditional breadcrumbs. Corn or rice Chex, Wheaties, and even savory granola and oat-based cereals would make a great crust for your chicken breast or fish filets.

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

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.

This chicken schnitzel recipe is a traditional German dish that is pounded thin with a meat tenderizer and is coated with breadcrumbs and then lightly fried. There isn't much better or easier than this when it comes to chicken.

In Germany, Schnitzel is most commonly served with any of the following: French fries. Spätzle and gravy. German Potato Salad.

I've found that seasoning the chicken directly first gives me more flavor. Heat the oil well. The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel.

Why do people put lemon on schnitzel? ›

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

Escalope is a French term and is a broader category of beaten, breaded meat of which Schnitzel is a type. While schnitzels are fried, escalopes need not be, even though it most commonly is. Lebanon likely adopted the French term during the French mandate period of Lebanon.

The primary differences between a pork tenderloin sandwich and a Wiener Schnitzel are that the pork tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The pork tenderloin sandwich is also usually served on a bun.

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.