Schnitzel is as delicious as it is diverse! There are several different types of schnitzel, including hahnchenschnitzel (chicken schnitzel), wiener schnitzel (veal schnitzel) which is a protected geographical indication in Austria and Germany and can only be made of veal, and Jägerschnitzel which is served with mushroom sauce.
Place chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin to about ½ inch in thickness.
Season schnitzel with salt.
Put flour, egg and breadcrumbs in three different shallow bowls or plates.
Coat schnitzel with flour, then egg, then breadcrumbs (pressing gently in breadcrumbs so they stick. Don’t press too firmly, or the characteristic air bubbles in the crumbs won’t form.)
Put vegetable oil in shallow frying pan (approximately 1cm deep) and heat oil to 180°C. (To test the right temperature of oil place a wooden skewer in oil. If it has reached the right temperature bubbles will form around the skewer.)
Fry schnitzel for 3-4 minutes on each side, until golden in colour. (Turn down the heat if the becomes too dark, too fast.) Gently push oil over top of schnitzel to help produce air bubbles/pockets in breadcrumbs.
Remove from the pan and place on paper towel to remove excess oil.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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