Chicken Schnitzel
My grandmother's recipe and one I practically grew up on. Schnitzel means cutlet in German and originally referred to a deep-fried, breaded veal cutlet.
My grandmother's recipe and one I practically grew up on. Schnitzel means cutlet in German and originally referred to a deep-fried, breaded veal cutlet.
- Carbohydrate 22.7891135290975 g
- Cholesterol 36.67 mg
- Fat 1.69987310685567 g
- Fiber 3.20478274358178 g
- Protein 18.8490863176072 g
- Saturated Fat 0.601541756434918 g
- Serving Size 1 1 (201g)
- Sodium 123.174812986257 mg
- Sugar 19.5843307855157 g
- Trans Fat 0.376375603856506 g
- Calories 176 calories
Step-by-step
- Place a piece of chicken on a sheet of plastic wrap and cover it with a second sheet of wrap, Use a metal pounder or the flat, bottom of a small but heavy skillet to flatten out the chicken. Place the cutlet aside and repeat the same process with the remaining pieces.
- Use 3 shallow dishes, such as pie plates or shallow soup bowls and place the flour in one, the beaten eggs in a second, and the matzo meal in a third.
- Season both sides of each cutlet liberally with salt and pepper, and working one cutlet at a time, dredge both sides in the flour. Shake off the excess flour then dip them both into the eggs (hold the cutlet above the dish for a moment to allow the excess egg to drip off), then dredge both sides in matzo meal, pressing them into the surface to form an even coat.
- Heat the oil in a heavy bottom skillet or cast-iron pan. When the oil is hot, add the cutlets, one at a time. Cook them for 2 minutes on each side until they turn golden brown.
- Place the cooked cutlets on a non-stick oven pan. They may be refrigerated. When you want to serve them, bring them back to room temperature and cook them in a 300 degree oven for 5 minutes.
- Serve the cutlets with a slice of lemon, and garnish with your choice of fresh herbs.
A shattering golden crust gives way to tender poultry within, radiating heat and fragrant mixed green herbs from the surface. Crisp edges curl outward where the matzo meal met the hot fat, creating irregular pockets that trap bright pops of citrus juice. Each bite relies on the contrast between an ultra-thin meat cutlet and a protective fried exterior. Preparing this texture requires deliberate physical force during the initial pounding stage until the meat reaches an even, uniform thickness.
Accompaniments should provide a sharp contrast to the rich fried coating without competing with the savory profile of the poultry. Traditional presentations favor bright, acidic elements that cut through the residual oil on the palate. A crisp cucumber salad tossed in vinegar and dill offers the necessary cooling crunch. Alternatively, warm German potato salad dressed with mustard and vinegar provides an earthy counterpoint that absorbs any stray pan juices.
Beverage pairings follow the same structural logic as the side dishes, demanding high acidity to cleanse the mouth between bites. Dry German Riesling or Grüner Veltliner brings notes of green apple and mineral punch that cut straight through the breading. Cold pilsners serve a similar function, using carbonation and bitter hops to reset the palate after each mouthful of fried protein. Avoid heavy, oaked white wines that will clash with the delicate crust.
Maintain the crispness of the exterior by utilizing a heavy-bottom skillet or cast-iron pan to ensure stable heat distribution throughout cooking. High smoke point oils like canola or vegetable oil prevent burning during the two-minute sear per side. Drain excess oil on wire racks rather than paper towels to prevent the steam from softening the bottom crust. Serve immediately while the internal temperature remains piping hot and the coating retains its structural integrity.
