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Chicken schnitzel
Also known as schnitzel wiener art · hähnchenschnitzel · chicken escalope · breaded chicken schnitzel
A chicken cutlet pounded thin, breaded and fried until it ripples gold, lemon and potato salad beside. Bigger than the plate, always.
Typical serving
680 kcal
usually 530–860 kcal
 Protein | 42 g |
|---|---|
 Carbs | 56 g |
 Fat | 32 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide pan
- something to beat the chicken flat — a rolling pin does it
Ingredients
Serves 2 · dimmer marks are storecupboard
- 280gchicken breast — two, butterflied open
- 40gplain flour
- 2eggs
- 80gbreadcrumbs — dry and fine
- 4 tbspoil for frying
- 200gpotatoes
- 1lemon
- 1 small handfulparsley
- to tastesalt and pepper
Method
6 steps
boil · 20m walk awayPotatoes on in salted water to serve alongside, cooked until tender and then kept warm in the covered pan.
chop · 10mBreasts butterflied, put between two sheets of paper, and beaten out from the middle to about 5mm. Even thickness matters more than thinness — a thick end sits raw while the thin end burns.
finish · 8mThree plates: seasoned flour, beaten egg, breadcrumbs. Floured, shaken, dipped, then laid in the crumbs and covered WITHOUT being pressed. Pressed crumbs bond to the meat and the coating comes out leathery instead of puffing away from it.
fry · 12mOil deep enough to come halfway up the schnitzel and hot enough that a crumb sizzles the moment it lands. One at a time, about three minutes a side, the pan swirled so oil washes over the top. Done when the crumb is even gold and the meat is white all the way through with no pink at the thickest point.
rest · 3m walk awayOnto a rack rather than a plate for two minutes. On a plate the underside steams itself soft.
- finish · 3m
Lemon wedges, parsley and salt over the potatoes, and eaten immediately.
Worth knowing
The ripple — souffléed breading that lifts off the meat — is the mark of a properly swum schnitzel, fried floating in fat.
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