Breaded chicken, schnitzel, is a popular dish around the globe. The same preparation technique is used in Germany for a dish called Wiener Schnitzel which is usually served with fresh lemon juice.
Morgh Schnitzel (Chicken Schnitzel)
Prep time: 15 min
Cook time: 45 min
Ready in: 1 hr
Yields: 6 servings
6 skinless boneless chicken breasts
3 whole eggs beaten, seasoned with salt and pepper
1 cups all purpose flour
1½ cups Italian bread crumbs
Salt, ground black pepper, garlic powder
½ cup oil
Place chicken breasts between two pieces of plastic wrap. Using a meat pounder or back of a frying pan, and working from the thickest part of the breast outward, pound the chicken breasts lightly to an even thickness. Ponding will even out the thickness so that all parts cook at the same rate.
Place flour, eggs and bread crumbs in separate shallow bowls. Pat the chicken breasts dry with paper towels for an even coating. Season both sides of chicken breasts with salt, pepper and garlic powder. Season the bread crumbs with salt, pepper, garlic powder, basil and oregano if using plain bread crumbs (optional). Seasoning the bread crumbs with herbs adds extra flavor.
Dredge both sides of each chicken breast in flour, shaking off the excess. Quickly dip in egg mixture, coating both sides. Finally, dredge both sides in bread crumbs, shaking off the excess. Breading chicken creates a crispy outer layer and keeps the chicken moist.
To keep the flour and egg from clumping around your fingers, use one hand for dredging the chicken in flour and the other hand for soaking in the egg and dredging in bread crumbs.
Heat oil over medium heat in a large nonstick skillet. Add chickens in batches, being careful not to overcrowd the skillet. Cook each side for about 4 to 6 minutes or until golden brown. Place on paper towel to drain. Repeat until all the chicken breasts are browned.
Tip – To get a thinner breading on the chicken breast, add 1 tablespoon water for each egg, whisk to combine. The more water you add, the thinner the breading.