German Chicken Schnitzel Recipe - My Gorgeous Recipes (2024)

FAQs

What Germans eat with schnitzel? ›

In Germany, Schnitzel is usually served with fries (you have to try my Pommesgewürz recipe for a German french fry seasoning). Bratkartoffeln (pan-fried potatoes) is another popular side.

Overcooking:Overcooking is a common reason for tough chicken. If chicken is cooked for too long or at too high a temperature, the proteins in the meat can tighten and become dry, resulting in a tough texture. It's important to cook chicken to the recommended internal temperature and not exceed it.

Place into the fridge, uncovered, for one hour before cooking. This step dries the breading and ensures it will stick perfectly to the meat during the frying process. As long as you fry in hot oil, it will come out perfectly crispy with all of its breading intact!

Use a high-heat point oil.

Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating! Don't over-cook the chicken – over-cooking can result in the chicken drying out and not being tender and juicy – which we don't want!

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

Pork Tenderloin: A small pork tenderloin that weighs less than 1 pound. Panko Bread Crumbs: Sometimes called Japanese Panko bread crumbs. Frying Oil: I recommend peanut or canola oil for frying.

It is imperative that schnitzel be breaded very gently — no pressing! — and that it happen the moment before it hits the oil. Store-bought lard is a good option for frying, but vegetable oils like peanut, canola or rice bran will also work.

Why do people put lemon on schnitzel? ›

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

Sadly, most of the schnitzels served in pubs, restaurants and cafes are of the deep-fried variety because it's much easier to whack the frozen slab, bought in bulkstraight into the well of fat - and do the chips at the same time.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.

The best side dishes to serve with pork schnitzel are mashed potatoes, carrot fries, tater tots, potatoes and carrots, green beans, radish chips, potato rosti, tostada, fried pickles, bok choy, sweet and sour red cabbage, coleslaw, lettuce salad, potato dumplings, baked beans, spicy noodles, and French bread.

The dish was traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes. In recent times french fries and rice have become more common.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.