Chicken Schnitzel Recipe (Hänchen-Schnitzel)
Published on Friday, February 14, 2020 | Category: Recipes
While we’re mostly used to traditional Sri Lankan chicken recipes, it’s exciting to try out some western dishes too. This chicken schnitzel recipe is perfect for a German-themed dinner party and is very easy to prepare a dish that the entire family will love.
So what is schnitzel?
Schnitzel is a dish of thin cutlets of meat that have been well breaded and fried. While it is very simple in terms of preparation, the juicy interior and crunchy exterior make it a classic combination and this is why this chicken recipe has gained much popularity around the world.
Schnitzel is traditionally prepared out of veal but the chicken schnitzel tastes just as great too. The process is fairly similar to chicken fried steak that many of us would be familiar with our usual chicken recipes in Sri Lanka, but this one is packed with a different layer of flavour.
Prep time: 20 minutes + Cook time: 20 minutes
Serves four people
- 2 large chicken breasts
- 4 tbsp butter
- Vegetable oil
- ½ cup all purpose flour
- 2 eggs, lightly beaten
- Unseasoned breadcrumbs
- Salt to taste
- Pepper to taste
- Lemon slices and fresh parsley for garnish
Slice the chicken breast into two thin cutlets by cutting through the slice as though you were butterflying them by slicing right through. Season it with salt and pepper and both sides and place them in between two sheets of plastic wrap. Pound the meat into thin slices by using a rolling pin or a meat mallet. The thickness should be roughly about ⅛ inches. The thinness of the cutlet is very important when making schnitzels because the cutlets will cook very fast in the hot oil which means that by the time the crust is golden, the meat would have cooked through. Set the cutlets aside.
In a medium-sized pan, melt 2 tbsp of butter and add enough oil to ensure that it fills up the pan to about ⅛ inches. The oil and butter should be heated over high heat until it begins to crackle. A prop tip will be to add in a pinch of breadcrumbs – if it crackles and crisps up without burning, then you know that your oil is ready.
While the oil is heating up, you can place the flour and breadcrumbs in shallow dishes and add the beaten eggs in a separate bowl. Dip the pounded chicken cutlet in flour, ensuring that it is covered in flour completely. Next, dip it in the beaten eggs well and drain up the excess. Finally, dip the cutlet into the breadcrumbs, being careful to coat it fully. Do not press the breadcrumbs into the cutlet though – simply allow the excess to fall off.
Immediately place the breaded cutlet in the hot oil. Fry it for about 1 to 2 minutes on each side until it turns a beautiful golden brown. Transfer it to a paper towel to drain off the excess oil.
After you have fried two cutlets, you would want to add in the remaining 2 tbsp of butter to the oil and heat it up to frying temperature. The butter may seem unnecessary in this recipe but it’s very traditional and the butter adds a layer of depth and richness to the final dish.
Garnish with slices of lemon and chopped parsley and enjoy! Chicken schnitzel is best served with french fries, potato salad, spätzel or braised cabbage.