Chicken Schnitzel

Schnitzel is my favorite German dish. It is a thinned slice of meat that has been coated with flour, dipped in beaten eggs and coated again with bread crumbs, and then fried.  In German´s Restaurant, it is easy to find Schweineschnitzel (Schwein = pork).

Schnitzel can be served plain without any sauce, which is usually garnished with lemon wedges.  Just drizzle fresh juice of lemon over your schnitzel and enjoy the crunchy juicy meat. Very comforting :)

Plain Schnitzel with lemon wedges

Other variations of schnitzel are accompanied by sauce.  Jägerschnitzel (hunter´s schnitzel) is schnitzel served with a gravy mushroom sauce, Rahmshnitzel with light creamy sauce, Zigeunerschnitzel (Gypsy Schnitzel) with a spicy sauce consisting of tomatoes, red pepper and onion.  Schnitzel with white wine mushroom cream sauce (Jäger sauce) and french fries is one of my comfort food at the end of a long day. 
You can find the recipe of Jäger sauce in my other post.  

Chicken Schnitzel with Jäger Sauce

This time I will share the recipe of Chicken Schnitzel.  You can also use veal (Wiener Schnitzel), beef, turkey or pork. 

Note: The term Wiener Schnitzel  is protected by law in Austria and Germany.  So if any Schnitzel made from veal, it must be called Wiener Schnitzel.

Chicken Schnitzel

Portions: 2 

Ingredients: 

2 boneless, skinless chicken breasts ( @ around  150-200 gr)

80-100 gr  all-purpose flour

2 large eggs

80-100gr bread crumbs

Salt

Ground black pepper

Vegetable oil

Lemon wedges

Note:

• For pounding the meat, we need to cover it first with plastic wrap or zip plastic bag. This will keep chicken splatters from messing your kitchen
• For serving, Schnitzel goes well with spätzel (egg noodle), french fries, mashed potato, light salad, etc.

Methods: 

1. Place the meat in a zipped plastic bag or plastic wrap.

2. Pound the chicken breast to 5 mm - 7 mm thickness using a meat tenderizer.

3. Season the meat with salt and pepper.

4. Prepare the breading stations.

• a bowl with flour: cover the meat in flour, shake off excessive flour
• a bowl with egg wash: dip the meat into egg wash
• a bowl with bread crumb: coat the meat with bread crumbs and make sure that they stick well to the meat

5. Heat vegetable oil in a nonstick frying pan over medium-high heat.

6. Fry the meat for about 2-3 minutes on both sides until it becomes deep golden  brown. 

7. Drain the excess oil with paper towels.

8. Serve with lemon wedges and your other favorite side dishes. 

I hope this simple dish can be your comfort food you too.