Chicken Schnitzel
5 servings
40 minutes
Chicken schnitzel is a refined dish of European cuisine, rooted in the traditions of German and Austrian culinary arts. Its crispy golden crust conceals juicy and tender chicken fillet infused with the aroma of spices and a hint of paprika's mild spiciness. The flavor of the schnitzel is balanced: the tender meat harmonizes with the crunch of the breading and the richness of spices. This dish is versatile—it can be served with sides, fresh salads, or sauces that complement its rich taste. Chicken schnitzel is perfect for a cozy family dinner or festive table, offering the warmth of home cooking and enjoyment in every bite.
1
Rinse the chicken fillet, remove excess, and dry with a paper towel.
2
Use a sharp knife to make a horizontal cut in the fillet, but not all the way through, so you can open up the whole piece.
3
Gently tap with a hammer on both sides.
4
Sprinkle spices for chicken on both sides.
- Spices for poultry: to taste
5
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Place the fillet in any dish, cover with plastic wrap, and refrigerate for 15 minutes.
7
Sift the flour onto the first flat plate and add paprika.
- Wheat flour: 150 g
- Paprika: 1 teaspoon
8
Mix thoroughly.
9
In a deep bowl, whisk eggs with milk and a pinch of salt.
- Chicken egg: 2 pieces
- Milk: 2 tablespoons
- Salt: to taste
10
Pour breadcrumbs onto the second plate.
- Breadcrumbs: 200 g
11
Pour oil into a thick-bottomed pan and heat until boiling.
- Sunflower oil: 150 ml
12
First, dip the fillet in a plate with flour and paprika.
- Wheat flour: 150 g
- Paprika: 1 teaspoon
13
Then dip into the egg mixture.
- Chicken egg: 2 pieces
- Milk: 2 tablespoons
- Salt: to taste
14
After that, roll in breadcrumbs and shake off the excess.
- Breadcrumbs: 200 g
15
Immediately place in boiling oil.
- Sunflower oil: 150 ml
16
Fry until golden brown on both sides.
17
Serve with any side dish.