Chicken Schnitzel

Schnitzel is one of my family’s most favorite dishes. I always make an extra large batch and freeze half of it between layers of parchment paper to have for another meal. Honestly I really don’t enjoy frying at home. But I’ve found that if I take the time to set up all of the components before I start frying it makes the whole process go a lot smoother. I’ve learned that I only need to start with a small amount of oil and once it has been used up I wipe out the pan with a wad of paper towels and heat fresh oil. That prevents all of the panko crumbs that are left in the pan from burning and sticking to the schnitzel.

Hana Itzhaki

Chicken Schnitzel

Thinly pounded chicken breast, breaded and fried.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 8 people

Course: dinner, Main Course

Cuisine: Israeli

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 pounds boneless skinless chicken breasts thinly pounded
• 1 cup all purpose flour
• 2 teaspoons salt divided
• 1 teaspoon ground black pepper divided
• 5 eggs
• 2 cups panko breadcrumbs
• 1 teaspoon paprika
• Oil for frying

Equipment

• large frying pan
• bowls
• tongs
• rimmed baking sheet

Method

 

1. Arrange in 3 separate bowls: 1) flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper, 2) eggs, beaten, 3) panko breadcrumbs seasoned with remaining salt, pepper and paprika.
2. Heat 1/4 inch of oil in a large, deep frying pan on medium/high heat.
3. Line a rimmed baking sheet with paper towels to absorb any excess oil after frying.
4. Using tongs, dredge chicken first in flour, then in egg , then in breadcrumbs.
5. Fry 1-3 minuets on each side until golden, crispy and cooked through.
6. Place on the baking sheet once cooked until ready to serve.

Notes

Start with a small amount of oil and once it has been used up wipe out the pan with a wad of paper towels and heat fresh oil. It will prevents all of the panko crumbs that are left in the pan from burning and sticking to the schnitzel.