I sometimes smear the pounded chicken with Dijon mustard before dredging in flour. I prefer Panko to regular breadcrumbs. I use seasoned Panko, sometimes more than the recipe calls for. I put leftover schnitzel in sandwiches or layer pasta sauce and Swiss cheese or mozzarella on top to make oven-baked Chicken Parmesan. I often serve it with sauce, e.g. Mushroom Sauce (below).
2 lb/1 kg (4 to 6 depending on size) boneless, skinless chicken breasts
Salt and pepper
½ cup all-purpose flour
½ tsp salt
½ tsp pepper
½ tsp paprika
1¼ cups breadcrumbs or Panko
Vegetable oil for frying
If chicken breasts are large, slice horizontally at the thickest part. Pound them with a meat mallet or a rolling pin between two sheets of parchment paper or plastic wrap until thin (about ¼ inch thick) and/or cut in serving-size pieces. Sprinkle with salt and pepper.
Prepare a dredging station: Select three shallow dishes or plates big enough to contain each piece of chicken. In one, combine flour with salt, pepper and paprika. Place eggs in another one; lightly beat. Place breadcrumbs or Panko in the third one.
Lightly dredge chicken with flour, then egg, then breadcrumbs or Panko, shaking chicken after each dredge. Heat about 3 tablespoons of oil in large heavy skillet over medium-high heat. When a pinch of breadcrumb is placed in the oil and it sizzles, the oil is hot enough. Fry chicken in batches. Place two or three breaded chicken pieces in skillet without crowding. They’re ready to turn when lightly browned on one side, about 2 or 3 minutes each side. Add more oil to each batch if needed. If serving schnitzel later, place on wire rack in a 325F oven for about 15 minutes.
Serve the schnitzel with lemon wedges and/or Mushroom Sauce (below).
Makes about 6 servings.
This sauce is versatile and useful. It can be made with chicken, beef or vegetable stock. I often serve it with steak or roast chicken. You may add less or more stock if you like the sauce thinner or thicker.
3 tbsp vegetable oil
8 oz/250g mushrooms, brown (cremini) or white, sliced
½ cup finely chopped onion
1 tsp dried thyme or 1 tbsp fresh thyme leaves
3 tbsp all-purpose flour
¼ cup dry sherry, port or brandy or a mixture
2¼ cups stock (chicken, beef or vegetable)
1 tbsp Dijon mustard
Salt and pepper to taste
Heat oil in large, heavy skillet over medium-high heat. Add mushrooms, onion and thyme until mushrooms and onion are nicely browned, about 7 to 8 minutes. Stir in flour; cook, stirring, for about 2 minutes. Whisk in sherry; cook about 1 minute, scraping browned bits from the bottom of the skillet. Whisk in stock and Dijon mustard. Reduce heat to a simmer. Simmer until thickened. Add salt and pepper to taste.
Makes about 3 cups. (Store any leftover sauce in the fridge or freezer).