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Comfort and Fried Food

Chicken Schnitzel

4 servings
Czech Air Frying, Shallow Frying, Deep Frying

Don't be intimidated with the name of this meal. Chicken schnitzel is a very easy beginner meal. In European countries, it is commonly prepared from a chicken breast, pork loin, or veal. Choose a side or make it a sandwich, and you are ready to go! The great thing about this meal is that you can deep fry it or prepare it on a regular fry pan using only a little bit of frying oil. The decision is up to you.

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Tom the Chef Tom the Chef Founder
January 30, 2024
  • 25 min.
  • 25 min.
  • 1/5
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Ingredients:

Chicken:

Breading station:

  • ½ cup of all-purpose flour (adjust if needed)
  • 2 eggs (adjust if needed)
  • ½ cup of milk (adjust if needed)
  • 2 cloves of garlic - peeled and grated (or pressed) (adjust if needed)
  • 1 cup of breadcrumbs (regular) (adjust if needed, preferably Panko preferably breadcrumbs from light bread)

Final touch:

*Each of the 2 chicken breasts will be cut into half, which will give us 4 regular portions. If you enjoy larger portions, you may want to consider using up to 1 chicken breast per person. All other ingredients can stay the same. You can also substitute chicken breasts for pork loins or chops without the bone, or a boneless veal loin.

Tools:

Recipes

Best served with:

Czech Potato Salad
Czech Tartar Sauce Tatarka Recipe
Creamy Mashed Potatoes

Or serve it as a sandwich in a bun with mayo, lettuce, and tomato.

Directions:

1. Meat preparation:

1.1.

Make sure that the chicken breasts are properly rinsed under cold water (to remove surface bacteria) and the unwanted parts are removed.

1.2.

Perform a butterfly cut and then cut each chicken breast in half to reach 4 portions.

Meat Pounding-2Meat Pounding-3

1.3.

Pound over plastic wrap to ¼” thickness using a meat mallet.

1.4.

Salt and pepper from both sides.

2. Breading station:

2.1.

Place ½ cup of all-purpose flour on a plate.

2.2. Prepare the egg mixture– place into a medium mixing bowl:

2 eggs
½ cup of milk
2 cloves of garlic – grated

Whisk together until combined (about 1 minute).

2.3.

Place 1 cup of breadcrumbs into a second mixing bowl.

3. Bread the meat:

3.1. One-by-one, bread each chicken breast from both sides in this order:

Flour
Egg-milk mixture
Breadcrumbs

Put aside on a plate for the following frying.

Tip:
Combine all the leftover breading ingredients, add about ¼ TSP of baking powder, and pan-fry on both sides until golden brown. This creates a perfect, crispy addition to many soups and helps prevent food waste. These fried breading pieces can also be frozen after cooking for later use.

4. Deep fry or shallow fry or air fry:

Note:
Work in batches based on the size of your equipment – make sure that schnitzels are not touching during preparation.

A. Deep fry:

Important:
Before you start, please read about the deep frying here.

1.

Preheat oil to 350°F.

2.

Carefully place schnitzels into the fryer one by one.

3.

Fry immersed in oil until a nice golden color is reached, and the schnitzels are fully cooked (about 2 minutes from each side). *

4.

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

B.

Shallow fry:

1.

Preheat the pan on medium-high heat with a layer of frying oil (between ¼ to ½”).

2.

Shallow fry until a nice golden color is reached and the schnitzels are fully cooked (about 3 minutes from each side). *

3.

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

C.

Air fry:

1.

Preheat your air fryer to 350°F.

2.

Place the chicken in.

3.

Drizzle the top of the chicken with oil.

4.

Air fry until a nice golden color is reached (about 5 – 6 minutes from each side).*

5.

Optionally, drizzle with more oil during air frying if needed.

5. Plating & serving:

5.1.

Squeeze lemons on each schnitzel and sprinkle with salt and pepper.

5.1.

Serve with potato salad, mashed potatoes, fries, or chips and tartar sauce, or as a sandwich!

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
Tom the ChefFounder
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  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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