📝 About This Recipe
Tracing its roots to the heart of Central Europe, this Chicken Schnitzel is the epitome of comfort food, featuring a cloud-like breading that shatters with every bite. The secret lies in the 'soufflé' technique, where the coating puffs slightly away from the meat to create a light, airy texture. Perfectly seasoned and golden-brown, it offers a harmonious balance of juicy poultry and a savory, citrus-brightened crust.
🥗 Ingredients
The Poultry
- 2 large Chicken Breasts (boneless and skinless, approximately 1lb total)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 2 pieces Large Eggs (beaten well)
- 1 teaspoon Vegetable Oil (added to the eggs for a richer coating)
- 1.5 cups Panko Breadcrumbs (or traditional fine breadcrumbs for a smoother finish)
- 1/2 teaspoon Sweet Paprika (added to the flour)
- 1/2 teaspoon Garlic Powder (added to the flour)
For Frying
- 1 cup Neutral Oil (such as canola or grapeseed)
- 2 tablespoons Unsalted Butter (for flavor and browning)
Garnish and Serving
- 1 piece Lemon (cut into wedges)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Capers (optional, drained)
👨🍳 Instructions
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1
Prepare the chicken by slicing each breast in half horizontally to create two thin cutlets (butterflying then separating).
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2
Place the cutlets between two sheets of plastic wrap or in a heavy-duty gallon bag. Using a meat mallet or a heavy rolling pin, gently pound the chicken until it is an even 1/4-inch thickness throughout.
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3
Season both sides of the flattened chicken generously with kosher salt and freshly cracked black pepper.
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4
Set up three wide, shallow bowls for your breading station. In the first bowl, whisk together the flour, paprika, and garlic powder.
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5
In the second bowl, beat the eggs with one teaspoon of oil until completely smooth and no streaks of white remain.
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6
Place the breadcrumbs in the third bowl. If using Panko, you can lightly crush them with your hands for better adhesion.
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7
Dredge a piece of chicken in the flour, shaking off all excess so only a thin translucent coating remains.
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8
Dip the floured chicken into the egg wash, ensuring every nook is covered, then lift and let the excess drip off.
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9
Place the chicken into the breadcrumbs. Press down very lightly—do not pack the crumbs too firmly if you want that classic 'wavy' schnitzel crust.
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10
In a large skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). Add the butter; it should foam immediately.
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11
Carefully lay the chicken into the hot oil, working in batches to avoid crowding. The chicken should float slightly in the oil.
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12
While frying, gently shake the pan back and forth in a circular motion. This allows the hot oil to wash over the top of the schnitzel, helping the coating puff up.
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13
Fry for 2-3 minutes per side until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
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14
Remove the schnitzel and place it on a wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of salt while still hot.
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15
Serve immediately with a generous squeeze of lemon juice and a sprinkle of fresh parsley.
💡 Chef's Tips
Always pound the chicken to an even thickness; this ensures the entire piece cooks at the same rate and stays juicy. Do not bread the chicken in advance; the moisture from the meat will soak the flour and lead to a soggy crust rather than a crisp one. Maintain the oil temperature—if it's too cold, the breading absorbs oil; if too hot, the crust burns before the chicken is done. The 'swirl' technique in the pan is vital for the authentic 'soufflé' texture where the breading ripples away from the meat. Use a neutral oil with a high smoke point like canola, peanut, or avocado oil for the best results.
🍽️ Serving Suggestions
Serve with a side of warm German Potato Salad (Kartoffelsalat) for an authentic experience. A crisp, cold cucumber salad with dill and vinegar provides a refreshing acidic contrast to the fried meat. Pair with a chilled Austrian Riesling or a light, bubbly Pilsner beer. A dollop of lingonberry jam or cranberry sauce on the side adds a traditional sweet-tart element. For a modern twist, serve over a bed of lightly dressed arugula and shaved parmesan.