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A perfectly fried chicken schnitzel delights with its golden-brown, crispy crust and the juicy, tender meat inside. This classic preparation transforms a simple chicken breast into a festive taste experience that equally excites young and old. The art lies in the right breading and gentle preparation.
At the last family dinner, everyone was thrilled with the crispy crust. Especially the combination of clarified butter and panko makes the difference to ordinary schnitzels noticeable.
The Perfect Ingredients
- Chicken breast: Should be as fresh as possible and of uniform thickness. Look for regional quality for best flavor.
- Panko: Gives the schnitzel its unique crispiness. The coarser structure creates a lighter breading.
- Clarified butter: Is ideal for frying as it has a high smoke point and imparts a fine butter flavor.
- Fresh eggs: Bind the breading better than older ones.
- Wheat flour type 405: Ensures optimal adhesion of the breading.
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The Path to Perfect Schnitzel
- Prepare meat:
- Carefully cut the chicken breast in butterfly form. Place between plastic wrap and gently pound with a meat tenderizer to even thickness. Work from the inside out to avoid tearing the meat.
- Set up breading station:
- Prepare three shallow plates. Mix flour with a pinch of salt. Thoroughly whisk eggs and season with pepper. Put panko in the third plate and lightly salt.
Perfect Breading
First dredge each schnitzel in flour, tap off excess. Then dip completely in egg and let drain. Finally, coat in panko, pressing the breading on lightly. Let the schnitzels rest briefly so the breading adheres well.
Frying in clarified butter is the key to success for me. The nutty flavor and perfect browning remind me of my grandmother's schnitzels, who always had a large pan of clarified butter ready.
Combine Side Dishes
A creamy potato salad is a classic perfect match for the crispy schnitzel. A fresh leaf salad with lemon vinaigrette offers a refreshing contrast. For children, homemade fries are a popular alternative.
Discover Variations
The basic recipe can be varied in many ways. A filling of herb butter makes the schnitzel particularly juicy. A cheese crust adds extra crispiness. For a lighter version, preparation in the air fryer is suitable.
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Proper Storage
The schnitzels taste best fresh. If there are leftovers, store in the refrigerator and reheat the next day in the oven at 180 degrees. Never heat in the microwave, as this makes the breading soft.
After years of experience with various schnitzel recipes, this method has proven to be the most reliable. The key lies in the quality of the ingredients and careful preparation. If you follow these basic rules, you are guaranteed perfect, crispy chicken schnitzels that the whole family will enjoy.
Frequently Asked Questions
- → Why are the schnitzels pounded between plastic wrap?
- Pounding between plastic wrap prevents splatters and makes the meat evenly thin so it cooks quickly and evenly.
- → Can I use regular breadcrumbs instead of panko?
- Yes, classic breadcrumbs work well too. Panko creates a slightly airier, crispier crust.
- → How do I know if the schnitzel is cooked through?
- After about 4 minutes per side, the schnitzel should be golden brown and cooked through. If in doubt, cut into the thickest part.
- → Can I bread the schnitzels ahead of time?
- You can bread the schnitzels up to 2 hours in advance and store them refrigerated. Waiting longer might make the breading soggy.
- → What side dishes work best?
- Potato salad or French fries are classic choices. A fresh green salad or pan-fried potatoes are also popular sides.