Golden and crispy outside, tender and juicy inside—chicken schnitzel is a weeknight favorite for kids and adults alike.
A few months back, my 20-year-old son, Zach, came home from his summer internship in Israel with a thoughtful gift: a collection of popular Israeli cookbooks. (He certainly knows his mama!) Each book had its own take on chicken schnitzel. While schnitzel originally hails from Austria, it’s popular in many parts of the world, especially Israel. This crispy, breaded chicken is a regular at family dinners and a fixture on restaurant menus. And thanks to its irresistible crunch, it’s a surefire hit with kids. Just as many American kids clamor for chicken fingers, Israeli children typically love schnitzel. The secret to making the best schnitzel, in my opinion, is to quick-brine the chicken. By soaking the chicken fillets in a saltwater bath for just 30 minutes before breading, you ensure they come out flavorful and irresistibly juicy. Borrowing a page from my Israeli cookbooks, I include sesame seeds in the breading for a delightful nutty touch and boost the overall flavor with garlic powder and paprika. As for sides? Schnitzel pairs beautifully with a vibrant, crisp salad—think Israeli salad or Greek salad.
What You’ll Need To Make Schnitzel
Step-by-Step Instructions
Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼ inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty). Remove the chicken from the brine and pat dry with paper towels. In a large shallow bowl, mix the panko, pepper, fine sea or table salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Dredge the chicken in the flour, coating evenly on both sides. Dip in the eggs, letting any excess drip off. Dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate. Repeat until all the chicken is breaded. Line a 13 x 18-inch (33 x 46cm) baking sheet with paper towels. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until hot and shimmering. (You can test if the oil is ready by dropping a small cube of bread into it. If it sizzles upon contact and starts turning golden within a few seconds, the oil is ready.) Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes. Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. (If the chicken is browning too slowly, increase the heat to medium high.) Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner (you shouldn’t need more oil). Transfer the chicken to a serving platter or individual plates. Serve with lemon wedges, if desired.
Video Tutorial
Per serving (4 servings) Calories: 494 Fat: 23 g Saturated fat: 3 g Carbohydrates: 30 g Sugar: 3 g Fiber: 2 g Protein: 40 g Sodium: 796 mg Cholesterol: 196 mg
I ended up doing a light fry where the coating was perfectly colored and then put in the oven to finish the meat temperature. Too cumbersome. It was delicious though. How can I fry (and not burn) but still meet the required internal temperature for the meat? Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
Δ
