I can’t deny it, fall makes me think of Oktoberfest, and Oktoberfest makes me think of schnitzel (among other things).
I find german food very comforting. Something to do with all the breading and high fat content I’m sure. Schniztel really isn’t that complicated either; you just have to whip up a breading mixture, pound your chicken flat and then fry it all up. I served this with mashed potatoes and sautéed green beans, and it’s safe to say Uncle Häns would approve.
So to start, get all your ingredients for the breading mixed together, and pound your chicken to about 1/4 – 1/2 inch thickness with a meat mallet.
Dip the chicken into some milk, to ensure the mixture sticks. Coat the chicken as thoroughly as possible with the breading mixture, and you’re ready to cook!
Almost there…..good job admiral!
Golden, crispy, juicy schnitzel served with mashed potatoes, sautéed green beans, and gravy! Probst to that!
Chicken Schnitzel Recipe
4 Large boneless skinless chicken breasts
1 Cup Milk
½ cup Panko bread crumbs
½ cup flour (whole wheat if you like!)
½ cup fresh grated Parmesan
2 tbsp fresh chopped herbs
1 tsp garlic powder
½ tsp coarse salt
½ tsp fresh ground black pepper
1 tbsp olive oil
1 tbsp butter
1. Place chicken breasts between 2 sheets of plastic wrap, and pound flat with a meat mallet or roll with a rolling pin until about ½ thickness.
2. Mix Panko, flour, Parmesan, herbs and spices together in shallow bowl.
3. Dip the chicken in milk for a few seconds, and then dip into bread crumb mixture. Flip to coat a few times, to ensure a thick crust.
4. Heat frying pan to med- high heat, and add butter and olive oil. Once pan is hot, add breaded chicken and cook for a few minutes on each side, to create a nice crispy brown crust. Turn the heat down to medium, cover the pan and cook for 10 – 12 minutes, or until chicken is cooked through. Add a few tsp of water every during cooking to deglaze the pan.