Schnitzel is thinly flattened pieces of meat that are breaded and slowly fried to a perfect golden brown. In Germany most common schnitzel is make with veal, but pork, turkey, and chicken are also used.
I was lucky to visit Germany in the Summer of 2019 with my husband and we were in culinary heaven. Below is a picture I took inside the Donisl restaurant, downtown Munich. Here I got to experience real Schnitzel and it was incredible. The ceiling was open and decorated so beautifully with hanging flowers and lanterns. To get to the bathroom you walk down these long wooden stairs that I remember just staring at and taking in all the beauty of the history and craftsmanship. The entire city was so gorgeous and something I will never forget.
Not only did we eat all the insatiable food but we also drank all the beer we could. There were lots of beautiful beer halls and one that stuck out to me was the Hofbrauhaus! It is the most famous, built in 1589. Here is a photo I took of the outside and in inside artwork.
Before we get started on the recipe I just have to say that this is one my favorite things to cook for company. My husband and I both love to entertain and host “German Nights.” It is a fun excuse to buy imported beer and cook all beautiful German foods we adore. I grew up eating these incredible dishes. They taste like home to me and I hope you enjoy them as much as I do!
PROST!
Chicken Schnitzel
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup AP Flour or Gluten free AP flour
- 1 cup ITALIAN bread crumbs, sifted. (MUST SIFT for the correct texture) GF breadcrumbs can be substituted or made by toasting GF bread, seasoned with Italian spices and ground to a fine crumb texture.
- 1/3 cup Parmesan cheese, grated
- 2 eggs, beaten
- 2 tbsp water
- salt
- pepper
- 1 tsp oregano
- 1/3 cup butter
- 2 tbsp olive oil
Mustard Dipping Sauce
- 2 tbsp yellow mustard
- 2 tbsp spicy brown mustard
- 1 tbsp stone ground Dijon
- 2 tsp pineapple juice
- pinch of ground ginger
Instructions
- Half the chicken breasts and smash to a thin strip with a kitchen mallet. Try to make even as possible. Season each breast on both sides.
- In a shallow bowl combine the bread crumbs, cheese and oregano, In another bowl pour in the flour. Last bowl combine eggs and water.
- One piece at a time, dip the chicken in the flour, then egg draining off a bit, and finish in the bread mix. Make sure the bread is covering the breasts well and press to be sure it sticks. Mover to a baking sheet, or plate to rest while you finish coating all the chicken.
- In a frying pan heat the butter and oil over medium heat. Place as many breasts as can fit into the pan and turn the heat to low/med. Saute 8-10 minutes per side. Keep a close eye not to burn. It should be a nice golden brown. I like to cut one open and see if its cooked all the way or use a thermometer. It should read 165° Cooking time varies on size of chicken and pan so just keep an eye on cooking times and know what works for you!
- After cooked, move to a cutting board to rest. Finish cooking any remaining pieces, adding oil and butter again if needed. Let them rest for 10 minutes before cutting or serving.
- Enjoy with a squeeze of lemon some imported mustard or try my recipe mustard dipping sauce! Simply combine all the ingredients and dip away.
- ENJOY!
Try Potato Pancakes with this dish!
[…] The way I serve these cakes is usually for dinner with German sausage, fondue, and chicken schnitzel. Here is a link to said schnitzel The Best GermanChicken Schnitzel! […]