How to Cook Chicken Schnitzel

Chicken schnitzel, more commonly known as chicken-fried chicken in the United States, is prepared by dipping a chicken breast in egg, dredging it in bread crumbs, and then frying. Early German settlements in Texas were instrumental in creating and adapting this dish to the way it is commonly prepared and eaten today. This recipe yields one serving of chicken schnitzel, but the method can be used to prepare as many servings as desired.

Things You'll Need

• Chicken breast Large egg Small mixing bowls Dry bread crumbs Large pan Olive oil Butter Plate

Instructions

1. Trim away all excess gristle and fat from a 1 lb. boneless, skinless chicken breast. Rinse it thoroughly with cold water and then pat dry with paper towels.

2. Slice the chicken breast laterally to a thickness of about 3/8-inch. Crack and beat one large egg in a small mixing bowl and pour 1 cup dry bread crumbs into a second bowl.

3. Heat 1 tbsp. olive oil and ¼ tbsp. butter in a large skillet over medium heat. Allow the butter to melt completely. Dip the chicken breast into the egg mixture and then into the bread crumbs to coat all sides.

4. Place the chicken breast into the pan. Cook the first side for two minutes, and then flip the chicken and cook for one to two more minutes on the other side.

5. Cook thicker slices of chicken for an additional one to two minutes, if necessary. The bread crumbs should be significantly browned over the entire piece of chicken. Remove the pan from the heat and transfer the chicken schnitzel to a plate. Serve immediately.

Tips & Warnings

• The chicken can be made even thinner by pounding it with a tenderizer. Wrap the chicken breast in plastic wrap several times over, and then pound it with the tenderizer on both sides several times. All-purpose flour may be used in place of the dry bread crumbs, if necessary, although the resulting schnitzel will be slightly less crispy when done.

• The thinner the chicken, the faster it will cook. Watch the chicken vigilantly for any signs of burning.

Resources

• Read this Article in Spanish