Spiced chicken breast schnitzel
I usually prepare chicken schnitzel when I need a quick, uncomplicated meal. Chicken breast is always easy to find and doesn't require marinating or extra steps. For this version, I don't use breadcrumbs, just flour with spices, and frying directly in hot oil saves time. I tried a combination of garlic powder and ginger, which gives a subtle flavor without overpowering the taste of the chicken.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
Servings: 3-4
Difficulty: easy
Recipe type: simple schnitzel, suitable for lunch or dinner, can be served with mashed potatoes
Ingredients
1-2 pieces of chicken breast
5 tablespoons of flour
2 teaspoons of garlic powder
ground ginger (to taste)
spices for chicken (to preference)
salt
pepper
oil for frying
Preparation method
1. Cut the chicken breast into thin slices suitable for schnitzel. I prefer to slice them lengthwise.
2. Place the slices on a paper towel and gently pat them to absorb excess water. This helps prevent splattering while frying.
3. Cover each piece with plastic wrap or another baking paper and pound them on both sides with a meat hammer until they are uniform in thickness.
4. Sprinkle salt on each piece of meat on both sides. You can also add spices for chicken if you prefer.
5. In a deep plate or bowl, place the flour, pepper, garlic powder, and a pinch of ground ginger. Mix well. If using chicken spices, add them here.
6. Take each piece of chicken breast and dip it into the flour mixture, ensuring it is fully coated on both sides. Shake off the excess flour gently.
7. Heat oil in a pan enough to cover the bottom well. When the oil is hot, place the schnitzels for frying.
8. Fry each piece over medium heat for 2-3 minutes on each side until golden. Do not overcrowd the pan to avoid lowering the oil temperature.
9. Remove the schnitzels onto a paper towel to absorb excess oil.
10. Serve hot, ideally with mashed potatoes or another simple side dish.
Why I make this recipe often
It's the kind of schnitzel I can make quickly without complicating with eggs or breadcrumbs. The chicken breast remains tender inside with a light crust outside. The ingredients are always at hand, and I adapt the spices based on what I have in the cupboard.
Tips and variations
Tips
Do not skip the step of patting the meat; it helps with frying and the final texture.
Pound the meat just enough to be uniform, but without making it too thin.
Do not put too much meat at once in the pan, so it doesn't steam instead of crusting.
Substitutions
You can also use boneless chicken thighs, but they should be sliced thin.
Fresh garlic does not give the same result; granulated garlic is more suitable here.
If you don't have ginger, omit it, but it will slightly change the flavor.
Variations
Add sweet or hot paprika to the flour mixture if you want a different flavor.
You can use chicken spice blends, not just salt and pepper.
Serving ideas
It goes best with mashed potatoes.
The schnitzel also pairs well with a green salad or roasted vegetables.
It can be sliced for sandwiches or wraps.
Frequently asked questions
1. Can I use frozen chicken breast?
You can, but let it thaw completely and dry it well with paper; otherwise, the flour won't stick.
2. Can it be baked?
The recipe is designed for frying in oil; the same crust won't form quickly in the oven. If you still want to, use a little oil on baking paper and turn the pieces halfway through.
3. What if I don't have garlic powder?
You can leave the garlic out or replace it with a little onion powder, but I do not recommend fresh grated garlic as it will burn while frying.
4. How thin should the meat pieces be?
Ideally, 1 cm or less, but not so thin that they become transparent. Uniform thickness helps with frying.
5. Can it be made with another type of meat?
Yes, but chicken breast cooks the fastest. For pork or turkey, adjust the time according to thickness.
Nutritional values
Approximately, per serving: 250-300 kcal, 30-35 g protein, 10-12 g carbohydrates (from flour), 8-12 g fat (depending on how much flour and oil is absorbed). Approximate values may vary depending on the amount of oil left on the schnitzels and the actual portions.
Storage and reheating
It is best consumed immediately after frying when the crust is crispy. It can be stored in the refrigerator for up to 2 days in a covered container. When reheating, use a pan or oven, not a microwave – otherwise, it will become soggy. If necessary, leave them for 10 minutes at 180°C in the oven on a tray, uncovered.
For freezing, I do not recommend it, as the texture will not be the same after thawing.
Ingredients: 1 - 2 pieces of chicken breast 5 tablespoons of flour 2 teaspoons of garlic granules ginger chicken spices salt pepper oil for frying
