Wednesday, August 15, 2012

Chicken Schnitzel

Ahhh, schnitzel. It's Jewish fried chicken. I won't even pretend this recipe is healthy, but I'm so nostalgic for it.

Total Prep Time: 15-20 minutes

Total Cook Time: 20 minutes

What you will need:

1 1/2 pounds of boneless skinless chicken breast
3 eggs
Breadcrumbs (I used plain here, Italian is good too, and if you want, Panko, but it's hard to get a good crisp with those)
Canola Oil

Wash the chicken breasts, pat dry, and slice into thin chicken cutlets (not strips)

Prepare two large plates and a bowl. In the bowl, crack the three eggs and lightly beat (do not WHIP the eggs). Pour a generous amount of breadcrumbs on one of the plates.

Take each chicken strip, and dip it in the bread crumb mixture on both sides, then dip in egg mixture, then dip again in the bread crumb mixture. Set aside on the second plate until you have coated all pieces of chicken.

In a frying pan, heat up canola oil on medium high heat. You want it to be about 1/2 of an inch deep in oil.

When the oil is hot, but not crackling, place chicken pieces. You don't want the pan to be overly crowded, so you will have to cook your chicken in shifts.

Let the chicken cook undisturbed for a few minutes. After approximately 5 minutes, use a fork to lift a piece of chicken and check to see if the other side is becoming crispy and golden brown. If so, flip the pieces of chicken to let the other side cook.

Make sure you pay attention to the heat of the oil. The oil will continue to heat up and retain heat, so you will have to reduce the power of the stove every now and then. You want the oil to continue to sizzle, but be very mindful of how fast your chicken is cooking. You want it to take approximately 5 minutes per side.

Toward the end of the cooking you may have to flip the chicken again to get the first side to a matching level of crispiness as the second side. Try not to move the chicken too much as it cooks as that prevents the chicken from forming the delicious crispy coating.

When you pull it out of the oil, put it on a paper towel-lined plate. Layer schnitzel and paper towels.

Serve and enjoy!

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