Chicken Schnitzel Recipe | How to make Chicken Schnitzel Recipe
Chicken Schnitzel is pounded chicken, breaded and shallow fried to a crispy perfection. It’s a very popular dish around the world and is so easy to make.
This crispy fried chicken is way better than any fried chicken I have ever tried. It’s full of flavor and gets ready within minutes. Not to forget the pounding of the chicken can actually act as a stress buster. Chicken schnitzel is usually served with a side of fried or mashed potatoes, a generous squeeze of lemon on top or a nice and cold coleslaw.
Let’s see how to crumb the chicken? You need three baths for the pounded chicken. First coat the chicken with seasoned flour, then dip in an egg wash and then a final coating of breadcrumbs mixed with herbs, Parmesan and lemon rind. This is the classic recipe for chicken schnitzel but I hardly ever stay on track. This time I have made this recipe using a new Spice Mix from Sprig, Syracuse: American Spice Blend.
The original recipe calls for frying for a perfectly crisp outer covering but you can even bake it in the oven. Similarly pork schnitzel and beef schnitzel can also be made.
Chicken Schnitzel is perfectly crisp, tender juicy fried chicken coated with breadcrumbs and an American Spice Mix Blend.
- 300 gms Chicken breast
- 1/2 cup Flour
- Salt to taste
- 1 1/2 cup Fresh Breadcrumbs or dried breadcrumbs
- 2 tbsp Syracuse: American Spice Blend
- 1 Egg
- 1 tsp Milk
- 1/4 cup Parsley finely chopped
- 1 Lemon cut into wedges
Take a medium piece of the chicken breast and pound between two cling film sheets or a zip lock bag till it becomes uniformly thin.
In a large bowl, take flour and season with salt. In another bowl, beat together egg, salt and milk and keep aside.
In the third bowl, take breadcrumbs, American spice blend (or you can replace it with Garlic powder, fresh Parsely, some Parmesan cheese, Salt and Pepper). Mix well and keep aside.
Coat the chicken schnitzel with the flour. Dust off excess and dip in the egg wash.
Then coat with a layer of breadcrumbs and shallow fry until golden brown and crisp on both sides. It should ideally take anywhere between 3 to 5 minutes, depending on the thickness.
Sprinkle with Parsley and serve with lemon wedges and a side of coleslaw or a salad.