I never thought I'd write a recipe for my fried schnitzel, but every Friday my Dm's blow up. So I decided this called for a how to: crispy fried schnitzel post. This is how I make mine every single week! It's delicious hot out of the fry pan, or cold wrapped in a paper towel...if you know you know.
What ingredients do you need?
- Thin cut chicken cutlets- I get the extra thin ones from the butcher. If you don't have them available you can simply cut your cutlets in half and pound them out with a meat tenderizer.
- Plain bread crumbs
- Spices: Paprika, kosher salt, garlic powder, and parsley flakes
- Egg
- Canola oil for frying
How to: Crispy fried schnitzel
Start by pouring canola oil into a fry pan, I don't measure ever, but enough for a shallow fry. Turn the flame to medium-low. While the oil is heating up, whisk together the eggs in a shallow dish. I like to use a pie dish. Next, combine the bread crumbs and spices in a large Ziplock bag. When all your components are ready, dip the cutlets in egg then breadcrumbs. Gently place the cutlets into the oil and fry until golden on one side, then flip. Transfer to a cooling rack on top of a paper towel to drain. Enjoy immediately or store in a pan in the fridge.\
Do I need any special equipment?
I strongly suggest getting a cooling rack and making it meaty just for this purpose. It really helps maintain the crispiness when it cools this way.
Storing:
Store ready cooked schnitzel in a pan in the fridge for 3 to 4 days. Of course it won't retain all it's crispiness, but it's still delicious! To reheat, place in a warm oven until heated through.
How to: Crispy fried schnitzel
Ingredients
- 2 lbs thinly cut chicken cutlets
- 2 eggs beaten
- 1 cup plain bread crumbs
- 2 teaspoon paprika
- 1 teaspoon parsley flakes
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- canola oil for frying
Instructions
- Start by pouring canola oil into a fry pan, I don't measure ever, but enough for a shallow fry. Turn the flame to medium-low.
- While the oil is heating up, whisk together the eggs in a shallow dish. I like to use a pie dish. Next, combine the bread crumbs and spices in a large Ziplock bag.
- When all your components are ready, dip the cutlets in egg then breadcrumbs. Gently place the cutlets into the oil and fry until golden on one side, then flip. Transfer to a cooling rack on top of a paper towel to drain.
- Enjoy immediately or store in a pan in the fridge.
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