Friday, October 19, 2012

Let's Talk About Shnitzel



Let's talk about the schnitzel, specifically chicken schnitzel.  This a staple dish on most Sabbath tables.  This apparently simple simple dish is really a minefield.

1. Breading technique:  You need to go with the standard 3 step breading process.  First flour lightly, then coat in egg, then a light breading.  Make sure both the breading and the flour are well seasoned.  Don't be afraid to make your breading interesting, plain bread crumbs are boring.  See my recipe at the end of the post.

2. Shape and size:  Your pieces should be uniform in shape and size, and not too thick.  This ensures even cooking of all pieces.  If your pieces are too thick the breading will burn before you chicken finishes cooking.

3. Don't be  afraid to fry:  I find baked schnitzel dry and tasteless.  Use a good amount of vegetable oil and make sure it is up to temperature.  I use medium heat but it may vary based on the stove you are using.  If you find your breading is getting too dark before the chicken is cooked though either adjust you temperature down or finish your schnitzel in the oven.

 Breading Recipe:
For 2-3 packs of boneless skinless chicken breast
3/4 of a box of panko bread crumbs
1/4 cup of sesame seeds
3/4 cups of French's Onions
2 Tblsp of garlic powder
1 tsp of black pepper
1 Tbsp of salt
1 Tbsp of paprika 

Other things you could add: Cereal(Crispix, Chex, Corn Flakes), Coconut, Potato Flakes (if you want to go gluten free or kosher for Passover)

One last note, dipping sauces can really jazz up you schnitzel.  Some options are, spicy Buffalo wing, honey garlic, honey mustard, BBQ, and Teriyaki. 

4 comments:

  1. I actually find the best way is to fry it over to seal in the juices, and then finish it off in the oven for about 20 mins at 400 degrees

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  2. one stage breading where i press the breadcrumbs into the chicken. you need smaller crumbs than panko. Also I add tumeric for gettng the golden color.In addittoin whole wheat crumbs make a crunchier shnitzel.

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    Replies
    1. @jj lewis I use paprika instead of tumric for a similar effect. Does pressing the the bread crumbs work well without eggs and flour. I would be worried about the breading falling off.

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    2. the crumbs stay on and are attached to the chicken, whenever i bread them the batter layer tends to act as a skin instaed of a crust.

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