Learn how to create the perfect chicken schnitzel with classic, vegetarian, and gluten-free variations in this easy and delicious recipe!
Three Delicious Variations of Chicken Schnitzel to Try Today!
Learn how to make the perfect delicious chicken schnitzel with this step-by-step tutorial. Whether you prefer the traditional chicken schnitzel or are looking for vegetarian or gluten-free alternatives, this recipe has got you covered. Prep your protein by cutting chicken breast into thin slices or pressing extra-firm tofu to remove excess moisture. Prepare three bowls with flour, beaten egg, and breadcrumbs (use gluten-free if desired) and add spices like salt, Schnitz’em spice blend, paprika, garlic powder, and herbs like parsley, oregano, and thyme. Fry the protein in hot oil for 3-4 minutes each side and serve with your favorite side dish. Enjoy!
This recipe provides tips and tricks for achieving a golden, crispy coating on the outside while keeping the chicken or tofu tender on the inside. With detailed instructions on preparation and cooking techniques, you can easily recreate this classic dish at home. Experiment with different seasoning blends and accompaniments to customize your schnitzel experience. Whether you’re a novice in the kitchen or a seasoned chef, this recipe is sure to impress your taste buds and satisfy your cravings for a comforting and satisfying meal.
Crunchy, Juicy, and Irresistible: Mastering the Art of Chicken Schnitzel!
Snitel schnitzel schnit what you doing I’m singing I’m happy and I love the word schnitzel and you know what we’re going to make schnitzel today do you even know what the war nle means no so actually the meaning of the word schle is Little slice or I think we can interpret it as thin slice we’re going.
To take you through the steps and all the basics that you need to know to make a really great schnitzel yeah and we’re even going to make a vegetarian option using a slice of tofu and we’re going to serve it up with some quick roasted vegetables it’s going to be delicious and simple let’s go okay guys for the basic recipe of chel we need three bowls.
Allpurpose flour an egg or two and breadcrumbs and you can use whatever breadcrumbs you want we have panco today you can use regular breadcrumbs I wouldn’t get the pre-seasoned breadcrumbs yeah when I was a kid my mom used to make the best snitel and all she put was some salt and Paprika in the breadcrumbs but we’re going to make.
Things a little bit more interesting today you can add garlic powder paprika dried herbs into your bread crumb mixture but we have a really amazing schnitzel spice mix already made that we’ve made from scratch we called it schnit schnit this thing has turmeric chili powder coriander dried garlic onion carway a little bit of cayenne but.
It’s not too spicy don’t worry it’s not spicy yummy but again you guys if you don’t have the spice and you just want to keep it really simple salt and whatever other spice you want would be the way to go so we have about a pound and a half of thinly cut chicken breast you can’t always find the chicken pre-cut and you might just get the the.
Full chicken breast so basically it’s thicker you just want to cut it in half to be honest guys I usually like to do this myself pre-cut you get slices in different thickness so these guys are really thin these are quite thick you can cook them like that it’s going to require different cooking time but I think what Danielle is going to do today.
With these thick slices I’m going to bang them out many different ways to pound out some meat to make it thinner I generally put a piece of Saran wrap on top and then you can buy a meat mallet and my grandmother used the back of her shoe like you can really do anything don’t do a back of a shoe she use Saran Wrap it’s kind of fun you just bang it.
Out and I use a Saran wrap for splatter purposes I don’t it’s not necessary everything stays it’s a little cleaner banging the meat also tenderizes it if they’re thinner slices they’re going to cook so quickly look how thin that is now super important part of making schnitzel do not skip that you want to keep the meat really dry so take a paper.
Towel Pat it down both sides y if you have moisture on the chicken you’re not only going to have Splatter from the hot oil but also the crust that will be sealed by the flour you put at first is not going to stick properly and it’s just going to be like coming off a mess one of the most important things with tofu is to press it and by pressing it.
You’re going to release a lot of the water that’s in it if we don’t take the water out in the case of tofu it’s going to remain soggy and it’s not going to fry properly there all kinds of way to do it we plac it on drying rack and a heavy cast iron you can even just take a regular pan and put like a bag of beans or rice on it to have some weight and.
Just prep it about 20 minutes in advance we’re going to prep the tofu with thin slices I would say this is what about an inch half an inch let’s see how many I did correctly measure them all measure them all half an inch slightly over half an inch slightly under half an inch holy canoli we have our protein ready let’s start mixing everything let’s prepare.
Our three bowls in the first we have allpurpose flour the second with one bit egg for now and the breadcrumbs with salt and spices in the third add paprika dry herbs only salt Works we’re going to add our snitzel spice directly to the breadcrumbs that way we can mix it all evenly so it’s spreads on all the cuts in any case make sure you add enough of.
Your spices so you have a nice color and a good amount of flavor to the mix this is where cooking becomes fun you get to try and say well this is yummy but I want more on the spice you adjust next time since we’re making both protein options we’ll start with the tofu just to keep our vegetarians happy so you’re going to dip it in flour cover it.
Lightly and make sure you dust off the flour cuz you don’t want chunks of flour they will drop in the egg and make it messy egg make sure it’s covered fully if you have a spot that doesn’t have an egg your crust is not going to stick to it straight into the mixture Pat it down a little y make sure you get on the sides and place it on your plate if.
You’ve made nittles before you can definitely do this directly into the pan but to keep things nice and organized we’re going to prep everything in advance it’s much simpler and just a cleaner way to cook I think well and it just gives you more time to focus on what you’re doing instead of it burning in the pan just one task at a time here.
We go all our tofu is nicely covered with crust if you use regular breadcrumbs it’s not going to be as chunky just a different style both would work fine so we just beat more egg and we’re going to start our chicken cutlets you just said chicken cutlets I meant schnitzel what’s the difference anyway same deal guys we Pat the Chicken dry.
Dredge it in the flour yeah make sure you let the flour kind of fall off you don’t want any chunks of flour into the egg make sure it’s fully covered and our delicious breadcrumb mixture yum so for me growing up this was a chicken cutlet except we didn’t add these flavorings into our breadcrumbs put like oregano garlic powder parsley that’s the Italian.
Away I guess and we throw some sauce on it melted mozzarella cheese at the end of the day it’s all the same food I think it comes down to the uh the flavoring the spice profile of where you are and where you’re from okay if you find yourself with not enough flour or egg or breadcrumbs add more we’re going to add more spice and carry on the nice.
Thing about the spice mix is that it has dried garlic like actual pieces of garlic but this is not going to burn cuz it’s dried it’s so good you can even just eat it like that one last thing before we head to the stove my wife doesn’t eat gluten so I am going to make her a gluten free schetzel this thing is wheat soy Dairy and glutenfree amazing.
All it has is rice flour water East Salt and cane sugar guys when you buy substitute things to breadcrumbs if there’s a long list you know something is fishy we only have one cut so we’ll put a little bit add our spice mix yes so we’re done with this part all right let’s head to the stove let’s go to the stove while Danielle is working on the.
Schnitzel we’re going to quickly make our roasted vegetables now obviously you can make whatever side you want want the roasted vegetables are super fast really easy and you can thy it really well we just cut some vegetables on the smaller side we tossed them in the pan with some olive oil salt and pepper we used a mix of vegetables but we kept them separated.
In the pan just in case one needs a little bit of extra time and we’ll throw it in the preheated oven on 400° for about 30 to 40 minutes and that’s it let’s go back to the schles so you want to heat your oil up to about 350 375 to get a nice sear on both sides of your schetzel make sure you don’t use olive oil which is really not healthy once it.
Gets to high temperatures you don’t need a lot but just enough to catch the size of the proteins as well a really quick tip be super organized we have two pans you’re probably going to have only one have your schnitzel already prepared so you’re ready to go this is how we’re going to check if our oil is hot enough we’re going to dip the tip of the.
Protein and if you hear and see that sizzling you know it’s good if your oil is not hot enough your protein is just going to soak up all the oil it’s going to become soggy and the crust is very likely to fall off okay so we’re getting our tofu going Danielle already put the chicken I messed up and I forgot to press record just don’t get any.
Schnitzel look at that color 3 or 4 minutes on each side and with the tofu you go until you you get the color you like you don’t necessarily have to worry about cooking the tofu as you do the chicken yes there’s no uh concern with uncooked tofu it’s just not tasty we just want to make sure we have a good crust as they’re cooking we’re going to.
Prepare a plate with paper towel we’re going to place the chicken that’s or the tofu that’s already done on it and we’re going to layer paper towel between each layer of the prepared dish so it soaks up a little bit of that oil look at that color here that golden color o and it’s like it’s crusty you turn one it’s not ready you turn it back exactly actually.
Looks like nice rectangle schnitzel hot my daughter is going to love this so here we go Danielle really should have used a nice spatula we’re going to use spatula the next time it’s right over there between batches if you feel you need more oil it’s the time to add it yep so we’re going to add more oil let.
It warm up it’s not going to take very long just a few second because you’re putting it in a pan with already really hot oil so look at that nice spatula that Danielle is using safe and practical and also a good time for me to add if you see a lot of smoke coming out of your pan then it just means you’re running too hot we’re.
Right now on a large flame on medium our black pan is smoking a little bit we’re going to lower it down add some oil which will help us control the temperature a little bit cuz it’s going to lower it if you don’t hear the constant noise then turn the heat up a bit here we go that big cut is our gluten-free I’m curious to see if it.
Looks any different later Danielle insist on using two forks this is actually a pretty good method I would use a at least to remove the snitel out of the pan as you can see I added another layer of paper towel with the next patch are we done we’re done okay let’s go eat all right we have our roasted vegetables they were ready as we.
Were making the snitel and look how nice it looks I cannot wait to eat theel I’m so hungry okay let’s try I’m going to have the tofu Danielle will try the chicken oh my God it’s so good so good Can I taste the tofu that’s good yeah this is really tasty I don’t eat a lot of tofu unless it’s like really well flavored I find it a little Bland and.
Man this makes it really good did it justice and I eat chicken so to go from chicken to tofu is a big jump and that’s really good let’s try these veggies with this tofu has a little bit of a kick so we just added some chopped parsley as a garnish yes but that garnish adds a really nice added flavor that goes really well with our schnit spice mix.
Which you can find in the link right here enjoy it guys CIA peace
