Chicken Schnitzel

Chicken Schnitzel is one of the most popular meat dishes in Germany. Schnitzel is a boneless piece of meat that is cut into a thin layer and tenderized with a mallet. There 

are quite a varieties of meats used to make Schnitzel. Popular are pork, veal, chicken and beef Schnitzels all over Germany, Austria and Switzerland. The 3 most famous Schnitzels are probably the Wiener- made from veal and garnished with slices of lemon, Jäger- served with a mushroom sauce and Zigeuner Schnitzel served with a spicy sweet pepper sauce. 

Preparation time: 15 minutes 
Cooking time: at least 5 minutes
Resting time: 0 minutes
Total time needed: at least 20 minutes
Grade of Difficulty: standard

The recipe was inspired by Annacia. You can find her recipe here

Chicken Schnitzel

  • 3 chicken breasts, skinned and cut of the bone, net weight approximately 750 gram / 1.65 lbs.
  • 1.5 cups of breadcrumbs
  • 1/4 cup of flour
  • 2 eggs
  • 3 cloves of garlic, chopped fine
  • 2 tbs. of dried origanum
  • 3/4 cup milk
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp plain paprika powder
  • 3 tbs. extra virgin olive oil
  • 8 slices of lemon
  • Salt and pepper to taste  


Chicken Schnitzel with green asparagus, button mushrooms, broccoli, cauliflower and buttered breadcrumbsChicken Schnitzel with green asparagus, button mushrooms, broccoli, cauliflower and buttered breadcrumbs
  • Add breadcrumbs, garlic, paprika powder and origanum to a bowl and mix them well
  • Add eggs to a bowl, whip them with a whisk and mix them with the milk
  • Carefully half the chicken breasts widthwise making sure you don't separate them completely, stop cutting about 5mm / 0.2 inch before the end of the breast
  • Flap chicken breasts open and turn them upside down
  • Place each on a large chopping board and using a mallet pound them for about a minute to tenderize and thin them to a thickness of about 5mm / 0.2 inch
  • Sprinkle with a little turmeric powder and cumin powder and then spice them liberally with salt and pepper
  • Coat them on both sides with a little flour
  • Dunk each Schnitzel in the egg and milk mixture and then cover it on all sides with the breadcrumbs
  • Add olive oil to a large frying pan, turn the hotplate to medium setting and heat up the oil, making sure it does not begin to smoke
  • Fry each schnitzel for 2 to 3 minutes on each side till they have become golden brown on the outside

Take of the heat and serve with hot chips, potato salad or like I did with a healthy combo of green asparagus, button mushrooms, cauliflower and broccoli.

Dutch Chicken Croquettes

Chicken Fricassee

Chicken Tarkari

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History of Schnitzel

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