German · serves 2

Chicken Schnitzel

Flattened, crumbed, fried in two minutes a side. Children and adults both clear the plate.

30 min Some work Non-vegetarian

Ingredients

  • 4 chicken breasts
  • 1.5 cups breadcrumbs
  • 1/2 cup maida
  • 2 eggs
  • 1 tsp paprika
  • 2 lemons
  • Butter and oil to fry
  • Potato salad or greens

Method

  1. Put the chicken between two sheets of plastic and beat it flat to 5mm with a rolling pin. Thin and even is the entire point — it cooks in two minutes and stays juicy.
  2. Salt and pepper, then flour, then egg, then breadcrumbs. Press lightly, don't compact them.
  3. Rest the crumbed cutlets 10 minutes so the coating sets and won't slide off.
  4. Generous butter and oil in a wide pan on medium-high. It should come halfway up the schnitzel.
  5. 2 minutes a side. Swirl the pan so the fat washes over the top — that's what makes the crumb puff away from the meat.
  6. Drain on a rack. Lemon, and lots of it.

Questions people ask about Chicken Schnitzel

How long does Chicken Schnitzel take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Chicken Schnitzel?

Salt and pepper, then flour, then egg, then breadcrumbs. Press lightly, don't compact them.

What can I use instead of chicken in Chicken Schnitzel?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Schnitzel ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Schnitzel vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

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