Name: Crispy chicken schnitzels like grandma used to make
Total time: 15 min
Yield: 4 servings
Ingredients: 700 g chicken breasts (skinless and boneless); 2 pcs eggs; 80 g all-purpose flour; 120 g strouhanky; 50 ml milk (for the eggs, optional); 1.5 teaspoons of salt; 0.5 teaspoon freshly ground pepper; 0.5 teaspoon ground sweet paprika (optional, for eggs); 300 ml oil or lard for frying (depending on pan size); 0.5 piece lemon (for seasoning when serving, optional)

Crispy chicken schnitzels like grandma used to make

Classic chicken schnitzels are exactly the kind of dish that disappears from the plate before you can turn around—and there’s nothing complicated about them. Just pound the chicken breasts properly, season, coat in a three-step breading and fry until golden in well-heated oil. This recipe gives step-by-step instructions so the schnitzels stay juicy inside, nicely crispy outside and don’t fall apart even for beginners. Great with potato salad, classic mash, boiled potatoes or in a bun as a cold schnitzel to go or for work.

⏱ 15 min● easy♨ 4 servings

Step by step

Instructions

0 z 8

1Step 1Trim chicken breasts of excess membranes and fat. Slice each breast lengthwise into 2–3 thinner cutlets so they cook more evenly. Place the slices between two sheets of plastic wrap or in a freezer bag and gently flatten with a meat mallet – rather spread them into an even thickness than smash them. This will keep the cutlets tender and prevent tearing.
2Step 2Salt the flattened cutlets on both sides and lightly pepper. If you have time, let them rest in the fridge for 15–20 minutes – the salt will penetrate the meat and the cutlets will be tastier inside, not just in the coating.
3Step 3Prepare a three-part breading. Put plain flour on one plate. Crack eggs into a second plate, add a pinch of salt, pepper, optionally paprika, and milk. Whisk the eggs until smooth. Put breadcrumbs on a third plate. Arrange the plates side by side in this order: flour – egg – breadcrumbs.
4Step 4First coat each cutlet in flour – shake off the excess. Then dip it in the egg mixture and let the excess drip off, and finally coat it thoroughly in breadcrumbs. Gently press the breadcrumbs so they adhere well to the meat and don’t fall off during frying. Let the coated cutlets rest on a plate for a moment so the coating sets.
5Step 5Heat a generous layer of oil or lard in a pan – the cutlets should be submerged at least halfway. The oil must be very hot but not smoking. Test it with a breadcrumb: if it immediately starts to gently bubble and turn golden, you can start frying.
6Step 6Carefully place the cutlets into the hot fat so the breadcrumbs don’t fly off. Fry them over medium heat on one side for about 3–4 minutes until golden. Then flip and fry another 3–4 minutes on the other side. If the heat is too high, the coating will brown quickly but the meat will remain raw inside – so prefer medium heat and a bit of patience.
7Step 7Transfer the fried chicken cutlets to a plate or rack lined with paper towels to absorb excess fat. If desired, lightly squeeze lemon over the finished cutlets – it brightens them and enhances the flavor.
8Step 8Serve hot – classics are with potato salad, mashed potatoes, boiled potatoes, or just with bread and a simple vegetable salad. Cold cutlets are great in a roll for a trip or packed in a box as a work lunch.

Kitchen tip

To prevent the cutlets from absorbing too much fat, fry them in smaller batches — if you overcrowd the pan the oil cools and the coating will be greasy and soggy. After each batch you can pour off breadcrumb bits and add a little fresh oil so the next cutlets have a clean, golden coating.

Customize this recipe

Variants and alternatives

Herb cutlets: mix dried parsley, thyme, or oregano into the breadcrumbs. The cutlets will be more aromatic and interesting without changing the classic recipe. Baked cutlets: place the coated cutlets on a baking sheet lined with parchment, lightly spray with oil and bake at 190 °C for about 20–25 minutes, turning halfway. Less fat, less mess. Parmesan variant: replace part of the breadcrumbs with finely grated hard cheese (e.g. Parmesan). The coating will be more pronounced and the cheese smells wonderful when baked. Cutlet in a roll: let smaller cutlets cool, put them in a split roll or burger bun with lettuce, a slice of cheese and a simple dressing — an ideal quick “cutlet burger” to eat by hand.

Approximate per serving

Nutritional values

Energie520 kcalProteins45 gSacharidy25 gTuky26 g

Crispy chicken schnitzels like grandma used to make

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

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