Schnitzel is not just simply Schnitzel! This is the food philosophy in my home country, Austria. You see, Austrians live for their dearest Schnitzel; we love it, we praise it. If the world would take away our Schnitzel, we would be doomed, or so it appears. A Schnitzel is actually a breaded or unbreaded meat cutlet. The world mostly associates Schnitzel with the Wiener Schnitzel (Vienna), which by the way is always a breaded veal cutlet, yet in fact there are countless Schnitzel types, such as the Hunter Schnitzel, and most or not breaded and fried. Just wanted to clear that at the beginning because I noticed a confusion around the dish, which would be kind of a “sin” to some of us central Europeans.
Therefore, I could hardly call my Chicken Schnitzel Recipe a Wiener Schnitzel, although it looks like one. Chicken Schnitzel is actually something I had picked up in Goa. No I am not joking, Chicken Schnitzel used to be a big trend 10 years back in Goa and that was the time when Goa had many more Israeli visitors. Friends from the middle east would go crazy for a Chicken Schnitzel, breaded with additional sesame seeds, served with freshly made Hummus. Well I can’t blame them, I learned to love enjoying a Schnitzel this way.
As I mentioned earlier above, a Schnitzel made with veal is called a Wiener Schnitzel, and a Schnitzel with pork meat would be known as Wiener Schnitzel with pork or Wiener Schnitzel the Vienna way to differentiate from the original with veal meat. Yet a Schnitzel with Chicken can only exist in McDonald’s in Austria, it’s just not common (or I might exaggerate). What took me so long to share this perfect fool proof Chicken Schnitzel Recipe was the fact that I was fixed on the original with veal or pork meat. Since veal meat has been banned in Goa and since buying pork meat is not an easy convenient option for me, I decided to just go with the flow and finally present you a Chicken Schnitzel Recipe the Israeli way.
Schnitzel prepared with veal or pork has to be thinned with a meat tenderizer, chicken on the other hand doesn’t need to. We were taught back in college time that a breaded Schnitzel had to always be coated first with flour and then with egg and at last with breadcrumbs. Some recipes don’t mention the flour first which is not a tragedy, but I noticed that when you coat the cutlet first with flour, you get a nice “detachable” layer covering the meat like a blanket. Also in the recipe I mentioned approximately a handful of flour and breadcrumbs because at times you need little more or little less.
I always serve my Schnitzel, no matter what meat, with lingonberry jam and some fragrant horseradish mustard from the alpine Austrian region, Tyrol. The jam is a bit sour but sweet and if homemade, you can taste a distinct deep flavor, a characteristic of this particular rare alpine berry. Horseradish mustard paste is not that sharp compared to Dijon mustard. It has more flavor dimensions and a spicy, not hot, base flavor. But of course, these sauces are just recommendations to accompany your Chicken Schnitzel. I can imagine that you might have a difficult time hunting down the lingonberry jam and horseradish mustard. You can enjoy the Schnitzel of course too with Hummus or simply with your favorite ketchup or mustard flavor.
- 2 large Chicken breasts
- about 1 flat Teaspoon Salt
- ½ Teaspoon Pepper
- 1 handful All purpose flour (Maida in India)
- 1 Egg
- 1½ handful breadcrumbs
- 1½ Tablespoon Sesame Seeds
- 8 Tablespoon Cooking Oil
- Rinse, pet dry your chicken breasts with a kitchen paper and cut them lengthwise so that you have four schnitzel out of 2 chicken breasts. Large chicken breasts tend to be a bit fat so cutting them lengthwise reduces the cooking time and the schnitzel will be better cooked. Sprinkle all the salt and pepper on both sides of each schnitzel and massage into the meat.
- Prepare 3 plates, one with the flour, one with the beaten egg and the last with the breadcrumbs mixed with the sesame seeds.
- Coat one schnitzel at a time, first with the flour, then with the egg and at last with the breadcrumbs mixture. The schnitzel should be covered each time well with the flour first, then the egg and at last the breadcrumbs.
- Add the 8 tablespoons of oil to a frying pan and heat up. Once the oil is hot (but not too hot and smoking!) place 1-2 schnitzel at a time. Fry each schnitzel side for a few minutes or until golden brown.
- Serve hot with french fries or butter parsley potatoes and a dipping sauce of your choice. We usually serve Schnitzel in Austria with lingonberry jam and fragrant horseradish mustard paste.
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