Before my teenage vegetarian years I used to eat chicken schnitzel all the time. Most American families have “Pizza Night” or “Chinese Night”, and of course we had those also but the best dinner was “Schnitzel Night”. The dish was Breaded Schnitzel, mashed potatoes and of course Israeli Salad. The mashed potatoes and the salad I will get back to another day but today it’s alllllll about the Schnitzel.
There are so many different ingredients people use to bread food- anything from regular Bread Crumbs to chopped nuts and potato chips. Here is my favorite recipe:
Chicken Schnitzel Recipe:
- 2 whole chicken breasts, skinned, boned and halved
- 1/2 cup all-purpose white flour
- 2 eggs, beaten
- 1 cup unseasoned Panko ( Japanese style breadcrumbs- so yummy and crunchy)
- Paprika, garlic, salt, pepper and parsley to taste (if you rather not season it then make sure to buy SEASONED style Panko)
- oil for frying
- Mustard and/or Ketchup
1. Put flour in a shallow bowl.
2. Beat eggs in a second shallow bowl.
3. Mix Panko bread crumbs with spices in a third shallow bowl.
4. Beat chicken breasts to flatten. Dip chicken in flour, shaking off excess. Then dip in eggs, shaking off excess. Then dip in seasoned crumbs.
5. Heat oil in a large frying pan over medium heat.
6. Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown. Serve with mustard/ketchup.
1. The key to good schnitzel is knowing just how long to fry. Make sure the meat is white (not pink) but be careful not to overcook it because it will become too dry.
2. Freshly fried schnitzel tastes best, so fry them just before serving if possible.
FOOD FOR THOUGHT:
“Eating is really one of you indoor sports, you play three times a day, and it’s well worthwhile to make the game as pleasant as possible.”