My husband and I lived in Germany a few years around the bicentennial and I learned to appreciate good schnitzel. Schnitzel can be made with most any meat, i.e.,
A schnitzel is a thin slice of meat fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying. The breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, the milanesa of Mexico, Uruguay, Paraguay, Argentina, Brazil, Venezuela, chuleta valluna in Colombia and chicken fried steak of the Southern United States.
I think I’ve covered the legalities so on with my take on schnitzel.
chicken breasts, 2-4
1 C. Milk
1 C flour
salt and pepper
dill (any other spices that please you)
2 eggs whipped
1-2 C bread crumbs (or panko)
enough light oil to cover meat for frying (I use grapeseed oil
with a TB or 2 of butter)
Slice breasts to 1/2 inch thick & pound to 1/4-3/8 inch.
Rinse chicken in water and pat dry.
- Dip prepared chicken in milk.
- Add spices to flour and mix well.
- dredge chicken through flour mix, covering well
- Dip in egg mix
- Cover well with bread crumbs
- Heat oil/butter mixture to the point where wooden chopstick
bubbles when dipped in oil. This will be perfect cooking temp.
- Gently drop each schnitzel into hot oil be careful
you don’t splash, the hot oil will burn, big time!.
- Fry until golden brown, about 3 min. both sides.
Drain well on paper towel, Serve with a piece of parsley and
lemon slice/s on the side
It takes a while to prepare but my family ate it as fast as I made it.
I prepare a double recipe so I can freeze some cutlets uncooked
for another time.