Chicken breast schnitzels
The first time I made this quick chicken schnitzel, I admit I was in a hurry and very hungry. I remember slicing the breast quite hastily; not every piece turned out to be the same thickness, and some ended up a bit thicker and got a little overcooked on the edges. But nobody complained; they all disappeared quickly from the plate. Since then, I make it quite often, especially when I don't feel like spending too much time by the stove. It's the kind of dish that doesn't require much thought: a few eggs, some flour, the chicken breast, and voila, you have something good to put on the table.
By the way, it takes about 25 minutes in total, provided you have all the ingredients at hand and don’t have to run around the fridge looking for them. It’s enough for 3-4 hungry people (or 2 if you're sure you don't want to leave any for the next day). You don't need any special talent. Most people think you don't need much experience for this recipe, even though everyone has their little habits when it comes to making it.
Chicken breast – 1 large piece, about 500-600 g (I slice it lengthwise into thin pieces so it cooks quickly and gets a nice crust; if it’s thicker, it turns out a bit dry; if you want, you can pound it, but I usually don't complicate things)
Eggs – 3 large ones (they should be fresh; otherwise, nothing will bind, and they help with the flour)
White wheat flour – 2-3 tablespoons (without flour, it turns into "chicken omelet," not schnitzel; too much makes a thick crust)
Salt – about a teaspoon, or to taste; you can also add seasoning if you like it spicier (I sometimes add a bit of pepper, just for a kick)
Oil – for frying, about 100-150 ml (preferably an oil that can handle frying well, like sunflower or canola oil, not olive oil – that burns quickly)
1. I wash the chicken breast and dry it well with paper towels; otherwise, it holds water and makes a mess when you put it in the oil. I slice it as thinly as I can, not perfectly even, but about finger-width each. If I have patience, I lightly pound them with a meat mallet, but honestly, I can do without that.
2. I place the eggs in a large bowl, add salt (or seasoning if I’m feeling nostalgic), and whisk them vigorously for about 30 seconds. I add the flour, not all at once, but spoon by spoon, and mix with a fork. It should come out like a slightly thicker pancake batter, without lumps (if it’s too thick, I add a spoonful of sparkling water or milk).
3. I pour the oil into the pan (about two fingers deep) and let it heat on medium heat, not high, otherwise the egg burns and you can't salvage it. I test with a drop of the mixture – if it sizzles, it’s ready.
4. I take each slice of chicken, dip it in the egg and flour mixture, shake off the excess (if you don’t shake it off, the crust will be too thick and hard to eat), then straight into the pan. I don’t stack them on top of each other, as they stick together and make a mess.
5. I fry them for about 2-3 minutes on each side until they’re golden, but not burnt. I don’t cover them because I don’t want them to "drown" in steam, I want the crust to be crispy.
6. I place each piece on a plate lined with paper towels to absorb some of the oil. And... that’s pretty much it. Don’t forget to taste them while they’re hot; they lose their charm when cold.
I’ve been making this simple schnitzel for years, especially when I don’t have time or energy to cook something complicated. I love it because it’s quick to make and doesn’t leave the sink full of dishes. Especially when unexpected guests arrive or I have kids at the table, everyone is happy. It’s also versatile; you can put it in a bun with salad and it becomes a sandwich, or leave it on the table with a cabbage salad, and you’ve got lunch ready. I think that’s the main reason I keep making it: it never goes uneaten.
Useful tips:
Don’t leave the chicken breast too thick; it won’t cook well in the middle. That’s why I prefer to slice it thin, and if I’m in a hurry, I also pound it a bit. If the eggs are old, the mixture won’t turn out right, so use fresh eggs. Many people add too much flour, resulting in a thick crust that’s almost undercooked inside, which isn’t pleasant at all. If you want a crunchier crust, you can add a bit of breadcrumbs to the egg and flour mixture, but don’t overdo it. When frying, don’t turn the heat up too high – it burns quickly on the outside, but the chicken remains raw inside.
Substitutions and adaptations:
For a gluten-free version, use rice flour (it turns out surprisingly good) or finely ground corn flour. If you don’t want to fry in a lot of oil, you can bake them in the oven at 200°C on baking paper with a little oil on top – it won’t be as crispy, but it’s healthier. Another option, if you feel like it, is to add spices to the mixture – sweet paprika, oregano, or even garlic powder work very well. I’ve also tried using yogurt instead of eggs, but it doesn’t bind the same way; you need more flour, and it doesn’t turn out as flavorful.
Variations:
You can also use boneless thigh meat, but it turns out juicier, just so you know. If you want, you can add a bit of grated cheese to the egg and flour mixture – it gives a nice flavor and makes the crust tastier. Some people add breadcrumbs separately, but I don’t do that here. If you’re feeling adventurous, you can dip the pieces in egg, then flour, then back in egg (double crust), but they will absorb more oil.
Serving ideas:
I most often eat it with cabbage salad or fries (I know, it’s not the healthiest combo, but that’s how kids eat without complaints). It also goes well with a yogurt-garlic sauce or with mujdei if you can handle it. For a complete meal, make a green salad, some plain rice, or boiled potatoes with parsley. If you’re thinking about drinks, a glass of beer goes perfectly, but apple juice is also fine for the kids.
Frequently asked questions:
Can I make the schnitzels ahead of time and reheat them?
Yes, you can make them a few hours in advance, but they’re best eaten fresh. If you still want to reheat them, pop them in the oven for 2-3 minutes at 180°C, not in the microwave, as they become rubbery.
Can it be made without eggs?
Not quite the same. You can try using yogurt or whipped sour cream, but the crust will be different, not as cohesive.
How long do they last in the fridge?
About 2 days, covered with foil or in a container with a lid. After that, they dry out and lose their taste.
Can I add other spices?
Of course. I sometimes add pepper, paprika, garlic powder, or even some dried herbs. Don’t overdo it, though, so you don’t mask the chicken’s flavor.
What kind of flour works?
Plain wheat flour, type 000, is usually best. I’ve also tried corn flour; it’s okay, but the texture changes.
Can I use other types of meat?
Sure. Boneless chicken thighs or even pork work just as well, as long as they’re sliced thin.
Nutritional values:
For one serving (about 120-150g of fried schnitzel), you get approximately 260-300 kcal, with 28-32 g of protein, 11-16 g of fat (depending on how much oil remains on the crust), and about 8-10 g of carbohydrates (from the flour and eggs). If you use less flour, you reduce the carbohydrates, but not drastically. Due to frying, the fat content increases, but compared to other fried foods, it’s not that heavy on the stomach if you shake off the oil well. There’s enough protein, so it fits into a reasonably healthy diet. If you want to cut calories, bake them or use less oil.
How to store and reheat:
If there are leftovers, I place the schnitzels on a flat plate, not stacking them (otherwise they get soggy), and cover them loosely with foil or paper to prevent them from absorbing too much air from the fridge. They keep well in the fridge for 2 days. To reheat, avoid the microwave, as they become rubbery and lose their crust – it’s better to put them in the oven for 5-7 minutes on baking paper, possibly covered with aluminum foil for the first 2-3 minutes to prevent drying out, then uncover and leave them a bit longer to regain their crispiness. If reheating in a pan, do it without oil, on low heat, just enough to warm them up, but don’t leave them too long, as they will dry out and become tough.
That’s about it for the quick chicken schnitzel. No fuss, it works anytime, even when you don’t feel like cooking something complicated.
1. We wash and slice the chicken breast. 2. We beat the eggs with salt/vegetable seasoning, add flour, and mix well. 3. We dip each slice of breast in the egg and flour mixture and fry them in well-heated oil over medium heat. 4. Serve with appetite! Normally, the meat is beaten, but I sliced it thinly and left it that way.
Ingredients: a chicken breast 3 large eggs salt/vegetable seasoning 2-3 tablespoons of wheat flour oil for frying
