Schnitzel has always had a special place in my heart. Maybe because I grew up eating them frequently at home, or maybe because my memories of trips to Europe include a lot of schnitzel dinners. Whatever the reason is, I still cook them quite often and they are always highly anticipated at our place. After a few learning curves, I think I’ve gotten them to a point now that I’m really happy with them.
Firstly, I use panko (Japanese bread crumbs) instead of regular bread crumbs (although they work too). Panko makes the crust super crunchy. So tip number 1, use panko. Tip number 2, use grapeseed oil to cook with. It has a higher smoking point meaning that you can get your pan to medium-high heat without the oil smoking. Tip number 3, once you’ve flipped the schnitzel have paper towel on hand to wipe any loose bread crumbs out of the pan. If you don’t, these will burn and your fire alarm will go off. Trust me.
Schnitzel is a versatile dish. The meat that you bread can be veal, chicken, turkey, whatever. Even the sides are versatile. You can serve schnitzel with a side of veggies and mashed potatoes, a salad, or on a sandwich, like I did the other night. A schnitzel sandwich can be as unique as you, so add whatever you like – marinara sauce and cheese, or some avocado, lettuce and mayo. It’s up to you – get your personalizing on!
Chicken Schnitzel Sandwich
1 chicken breast
1 egg, slightly whisked
1/3 cup of flour (more can be added if needed)
½ cup of panko or bread crumbs (more can be added if needed), seasoned with salt and pepper
Start by cutting your chicken breast in half. Place the chicken on a chopping board and cover with cling wrap. Get something heavy (such as the bottom of the saucepan or a rolling pin) and pound the chicken to flatten it slightly. It doesn’t have to be super thin but just enough to take the bulk out of it.
Coat each piece of chicken in the flour, then dip in the egg wash, and finish by coating in the seasoned panko crumbs. Heat a glug of grapeseed oil in a pan over a medium-high heat, add the chicken to the pan and cook until golden brown. Flip the chicken (wipe excess panko crumbs out of the pan with a paper towel), add a splash more oil, and cook the other side until golden. Before you take the chicken off the heat, add a small knob of butter and allow it to melt and flavour the chicken. Remove from heat.
Prepare a soft bread roll with your preferred topping (in this case, mayo, avocado and lettuce) and top with the schnitzel. Enjoy!
*No recipe to credit as my Mum taught me this one*