Chicken Schnitzel (sp?) - How do I make it?For tonights dinner

**BrightSparkles** · March 9th, 2010, 02:33 PM

I really want to try and make my own chicken schnitzel. Does anyone have some easy recipies that I can try. I've never made it from scratch before

I;m on an mission to try and make more homemade stuff so you'll be seeing me in here often I feel

**turtleschell** · March 9th, 2010, 02:43 PM

I just get free range chicken breast, roll it in breadcrumbs and chuck it in the deep fryer. If you don't have a deep fryer, I guess you an just heat sunflower oil in a pan till it's really quite hot, and chuck the pieces in with tongs, and turn over when they are nicely brown. i serve it in a bun with whole egg mayonnaise, tastes amazing.

**Netix** · March 9th, 2010, 02:49 PM

Hi Sunshine.

1. Good on you!
2. Nah, I'm not going to do step form, just wanted to say good on you.

A thick chicken breast takes quite a long long time to cook, so slice most of the way through and fold open like a butterfly cut, or just make it two pieces (or into strips).

You will need three separate bowls:
1. flour
2. egg wash (an egg and some milk beaten together)
3. crumbs (you can add things like dried parsley or onion flakes, etc). Try different crumbs, there are several different types available, some are really light and almost fluffy when cooked (Japanese style I think).
Coat the chicken pieces one at a time in the flour, dust off excess, then coat in egg mix. Lastly, in the crumbs, press the chicken into the crumbs to make sure they stick on well. Make sure that the coating of each bowl goes on the whole piece of chicken.

In a frypan, heat some oil, enough to shallow fry. The oil is ready when you drop some breadcrumb and egg (some of what builds up on your fingers as you crumb) and is sizzles and starts to fry straightaway. If you put things to cook in oil that is not hot enough, that's when the food soaks up the oil before cooking.

Add chicken pieces carefully, and cook until cooked through. If the oil is too hot, the crumbs will go dark before the chicken is cooked all the way. Drain on absorbent paper.

**allycat06** · March 9th, 2010, 02:51 PM

Give the breasts a good bash with a meat tenderiser, then cut into pieces of whatever size you desire. Dust with flour, dip in beaten egg and then crumb. I like to make my own crumbs with stale breadrolls wizzed in the blender with a bit of salt/pepper, garlic and parsley. Then panfry in a little olive oil until cooked and golden brown.

**Just Me** · March 9th, 2010, 02:59 PM

Cornflake crumbs work really well and give it a really nice golden outside and a little bit of a crunch.

I butterfly my chicken breast and beat it out with a meat mallet before crumbing it (exactly as Netix described). I shallow fry it in a fry pan.

You can also make it into simple parmagiana by topping it with some nice tomato based pasta sauce and topping with some grated cheese (you can do mozerella and parmesan or just plain cheddar also works okay) and putting it under the grill for a couple of minutes.

**Curly** · March 9th, 2010, 03:35 PM

Just like Netix said.

You can chuck some salt and pepper and maybe some grated parmesan cheese in with breadcrumbs, or maybe a sprinkle of Cajun spices.

The oil has to be hot enough so that when you put the chicken in it starts sizzling straight away (don't heat the oil till it smokes though). Just make sure that you turn the temperature of the burner down to medium once you start frying or it will burn the crumbs before it cooks the chicken right through.

And in this respect less is not more with the amount of oil. A spray oil is not as effective here, you need a nice amount of oil in the pan to get the best results - just place the chicken on paper towel for a minute before plating up.