As an effort to save money and eat healthy meals, I started to cook almost on a daily basis when I arrived. However, most of the things I cook are Asian dishes and friends and family inevitably started asking “not German food?”. My reply was that I can always buy German food if I wanted to, why make it at home? That is true, but we hardly eat German food because 1) the portions served are usually too much for one, not enough for two pax, and 2) it is usually greasy, salty and expensive (a minimum of 4 Euro per pax for a bratwurst SNACK).
I didn’t really intend to make chicken schnitzel tonight, but as fate would have it, I bought chicken schnitzel cutlets from the supermarket by mistake (what was I thinking??) and so I’d have to use up the chicken. I looked through my meal plans, and decided to swap out my ‘baked fish and vegetables’ for chicken schnitzel with salad since my fish cutlets are frozen and can be kept for an additional day. Or two.
- 400g chicken schnitzel cutlets (or you can use chicken breasts too. Just make sure to butterfly them down the center and use a meat mallet or heavy saucepan to whack them to even thickness of 1/2 inch)
- 1.5 tbsp all-purpose flour, seasoned with 1 tsp salt & pepper
- 1 egg, lightly beaten
- 100g breadcrumbs
- oil for frying (maybe around 1/2 cup)
Rinse the chicken cutlets and pat dry with a paper towel. Prepare your breading stations: flour, egg and breadcrumbs in 3 separate plates.
Gently dredge the cutlets through the flour, dusting off excess flour before dunking them in the egg wash. Remove them from the egg and coat entirely with the breadcrumbs. Lay them on a baking tray or large plate for 30 minutes. It will allow the breadcrumbs to adhere to the chicken cutlet or you’ll have a lot of loose crumbs when frying. (If you’re planning to freeze them for a make-ahead meal, freeze them at this step)
Heat up the oil in a frying pan over high heat. We’re going to pan fry the schnitzels, so no need for a large amount of oil. Gently lower the breaded chicken into the hot oil and fry for about 3 minutes. Then flip to the other side and continue to fry for 1 minute, or until chicken is cooked through. Adjust the temperature if the chicken is browning too quickly.
Remove from oil, drip dry or let rest on a kitchen towel before serving. Enjoy the crunchy exterior and moist, juicy interior!