Chicken Schnitzel Recipe (2024)

FAQs

Why is my chicken schnitzel tough? ›

That being said, if chicken is coming out tough, then two things are almost certainly true: (1) you're cooking chicken breasts, and (2) you're using too much heat. In order to stop making tough chicken, you need to address one or both. Overcooking makes chicken tough and chewy.

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Dijon Mustard – I like to add a little Dijon mustard to my eggs for a little tangy flavor. Salt And Pepper – You can season to your own preference. Vegetable Oil – You need an oil with a high smoke point to fry the schnitzel. Peanut, safflower, sunflower, or canola oil will work as well.

Cook schnitzels, in batches, for 4 to 5 minutes each side or until golden and cooked through. Cooking in batches helps maintain oil temperature and prevents schnitzels becoming soggy.

That is why tough meats become “fork tender” in the slow cooker. Chicken breasts have very little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long.

Submerge the chicken in the egg wash. Remove the chicken from the egg wash and dredge it in the flour a second time. Shake off the excess flour and place the chicken skin-side down in the hot oil.

Fried Chicken Secret #1: A Salty Marinade = Juicier Meat

Most Southern fried chicken recipes start with a bath in a seasoned marinade of some sort, whether it's buttermilk, milk and eggs, or even pickle juice. Adding plenty of salt to this mixture can help your chicken stay moist.

Once you've flattened all of the cutlets, bread them. This is best done assembly-line fashion: flour, then egg and finally bread crumbs. The flour ensures the surface of the cutlet is dry so the egg wash will stick to it, keeping the bread crumbs in place.

Remember, the key to a crispy coating is frying the schnitzel at the right temperature. Too low and it'll absorb too much oil, too high and it'll burn. Aim for medium-high heat and you'll get that golden, crispy finish every time – about 165°C if you have a kitchen thermometer.

Why do some restaurants deep fry chicken schnitzels? ›

Sadly, most of the schnitzels served in pubs, restaurants and cafes are of the deep-fried variety because it's much easier to whack the frozen slab, bought in bulkstraight into the well of fat - and do the chips at the same time.

Dipping the chicken in beaten eggs ensures that the breadcrumbs don't fall off. Breadcrumbs. The final coating provides the crispiness of the schnitzels. I like using panko breadcrumbs, but standard breadcrumbs also work.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

I've been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt. The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks.

Schnitzel doneness temp

The USDA currently gives 145°F (63°C) as the doneness temperature for pork‚ a far cry better than their old recommendation of 165°F (74°C)! Hitting that temperature can be tough in such a thin cut of meat, especially if we want a golden brown coating. But try we must!

Rubbery chicken can result from a cooking error or the overall quality of the chicken you buy. Fortunately, strategies such as moist cooking and buying slow-grown chickens can prevent you from having a chewy meal. And always make sure your chicken isn't undercooked!

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic. Included with each meal is a set of instructions to help you cook the meals.

Moist Heat Cooking: Consider simmering the tough chicken in a liquid-based recipe, such as a stew, soup, or curry. Moist heat cooking methods can help break down the fibers in the meat, making it more tender.

The final thing is that you need to make sure you beat the schnitzel out nice and thin before you crumb it so it's only about 1/2 a cm thick when you're cooking it. This way it'll only take a minute or two to cook through and won't overcook the crumb.