German-Style Crispy Schnitzel Delight
Discover the delectable essence of authentic German cuisine with this German-Style Crispy Schnitzel Delight. Rooted in the traditions of a charming GuestHouse in Germany, this dish pays homage to the classic preparation methods passed down through generations. While traditionally made with veal or pork, this recipe offers a delightful alternative using tender chicken breasts, making it accessible and budget-friendly without sacrificing flavor. Pounded to perfection and coated in a golden breadcrumb crust, this schnitzel serves as a satisfying centerpiece for any meal. Whether enjoyed with a side of crispy fries, refreshing salad, or your favorite veggies, this schnitzel is sure to become a beloved addition to your culinary repertoire. Perfect for gatherings, family dinners, or a comforting weeknight meal, the leftovers (if there are any!) are a tasty treat right out of the fridge.
1
Servings
560
Calories
8
Ingredients
Ingredients
Boneless skinless chicken breast
1 (pounded thin)
Egg
1 (well beaten)
Cold water
1/4 cup
Black pepper
1 teaspoon
Salt
1 teaspoon
Flour
1/2 cup
Plain breadcrumbs
1/2 cup
Cooking oil
1/4 cup (for frying)
Instructions
1
Prepare your workspace by laying out your ingredients and materials: two large pieces of wax paper and a large baking pan or cookie sheet heated in an oven set to 200-250°F to keep cooked schnitzels warm.
2
Take a boneless skinless chicken breast and place it between two large pieces of wax paper.
3
Using the smooth side of a meat tenderizer, gently pound the chicken breast until it is very thin, ensuring even thickness by flipping it over to pound both sides. This will expand the breast significantly and yield large servings.
4
Once pounded, leave the chicken breasts on the wax paper and place them on a large serving plate. Transfer the plate to the refrigerator to chill well while you prepare the other ingredients.
5
In a medium bowl, combine the well-beaten egg, cold water, salt, and black pepper, stirring well until fully mixed.
6
Set up a dredging station by placing flour in a shallow dish next to the egg mixture, followed by plain breadcrumbs in another shallow dish on the other side.
7
Heat the cooking oil in a large frying pan over medium-high heat. Be cautious not to overheat the oil; it should be hot enough to cook the meat quickly without burning.
8
Remove the chilled chicken from the refrigerator and carefully peel off the wax paper from each side. Dip each piece of schnitzel into the seasoned egg mixture, ensuring it is fully coated, then into the flour to dust off excess, back into the egg, and finally coat w ell in breadcrumbs to form a thick, crunchy layer.
9
Gently lower the schnitzels into the hot oil, frying them until golden brown on each side, about 3-4 minutes per side, based on thickness.
10
Once cooked, transfer each schnitzel to the warm baking pan in the oven, placing layers of paper towel between pieces to prevent sticking.
11
Serve immediately with wedges of fresh lemon for an extra zing of flavor. This dish pairs wonderfully with pomme frites, home-fried potatoes, or a vibrant salad.
Nutrition Information
30g
Fat
40g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is German-Style Crispy Schnitzel Delight?
It is a traditional dish rooted in German GuestHouse culture, featuring thin, breaded, and fried chicken breast for a crispy golden finish.
What meat is traditionally used for schnitzel?
Schnitzel is traditionally prepared using veal or pork, though this recipe uses chicken for a budget-friendly alternative.
How do I prepare the chicken for this recipe?
You should place a boneless skinless chicken breast between wax paper and pound it very thin using the smooth side of a meat tenderizer.
Why should I pound the chicken breast?
Pounding the meat ensures an even thickness, which allows it to cook quickly and expand into a larger serving size.
What is the purpose of chilling the chicken?
Chilling the pounded chicken in the refrigerator helps the breading adhere better during the dredging and frying process.
What temperature should the oven be to keep schnitzels warm?
Set your oven to 200-250 degrees Fahrenheit to keep the cooked schnitzels warm while you finish the rest of the batch.
What ingredients are in the egg mixture?
The mixture consists of one well-beaten egg, 1/4 cup of cold water, one teaspoon of salt, and one teaspoon of black pepper.
What is the correct dredging order?
The chicken should be dipped into the egg mixture first, then dusted with flour, dipped back into the egg, and finally coated in breadcrumbs.
What kind of breadcrumbs should I use?
This recipe calls for plain breadcrumbs to create a thick, crunchy, and traditional golden layer.
How long do you fry the schnitzel?
Fry the schnitzel for approximately 3 to 4 minutes per side, depending on the thickness of the meat.
How do I know the oil is ready for frying?
The oil should be heated over medium-high heat until it is hot enough to cook the meat quickly without burning the crust.
What color should the finished schnitzel be?
The schnitzel should be fried until it reaches a beautiful golden brown color on both sides.
How do I prevent the schnitzels from sticking while keeping them warm?
Place layers of paper towels between the cooked pieces in the warm baking pan to prevent sticking and absorb excess oil.
What is the recommended way to serve this dish?
It is best served immediately with fresh lemon wedges to provide a bright zing of flavor.
What side dishes pair well with German-Style Schnitzel?
Classic pairings include pomme frites, home-fried potatoes, or a vibrant fresh salad.
How many calories are in a serving?
One serving of this German-Style Crispy Schnitzel Delight contains approximately 560 calories.
What is the protein content of this recipe?
This dish is high in protein, providing 40 grams per serving.
How much fat is in this schnitzel?
There are 30 grams of fat in one serving of this recipe.
How many carbohydrates are in this dish?
The breading and flour contribute to a total of 40 grams of carbohydrates per serving.
Can I eat leftover schnitzel?
Yes, leftovers are a tasty treat and can be enjoyed right out of the refrigerator.
Is this recipe suitable for families?
Yes, it is an easy and comforting weeknight meal that is perfect for family dinners and gatherings.
How many ingredients are needed for this recipe?
There are 8 main ingredients: chicken breast, egg, water, pepper, salt, flour, breadcrumbs, and cooking oil.
What tool is used to flatten the meat?
A meat tenderizer, specifically the smooth side, is used to pound the chicken thin.
Why use cold water in the egg mixture?
Cold water helps thin the egg mixture for a more even coating and contributes to the texture of the crust.
Can I use this recipe for veal?
While this recipe uses chicken, the same preparation and dredging methods apply to traditional veal or pork schnitzel.
Is this a budget-friendly recipe?
Yes, using chicken breasts makes this an accessible and affordable version of the traditional German dish.
What is the serving size for this recipe?
The recipe as written is intended for 1 serving, though pounding the chicken makes it a very large portion.
What is the category of this dish?
This dish falls under German cuisine and is considered a fried meat or comfort food entree.
Should I peel the wax paper off before or after chilling?
Keep the chicken on the wax paper while chilling, and only peel it off just before dipping it into the egg mixture.
What type of oil should I use?
Any standard cooking oil suitable for frying at medium-high heat can be used for this recipe.