Call it schnitzel, milanese or piccata; anytime you pound meat thinly, bread it and fry it, you’re guaranteed a quick cooking meal. The techniques employed to make chicken schnitzel can also be used on pork, veal and beef with good results.
To prepare the meat, place it in a baggie or sandwich it between two pieces of waxed paper. If, like us, you don’t have a meat tenderizer you can pound the meat with something heavy like a ladle or a small skillet. You want the resulting meat to be about 1/4″ thick so it will cook quickly and evenly.
Once the meat is pounded flat it’s breaded using the standard breading station then pan fried. Brown both sides for a couple minutes each and the meat is cooked. After that it’s up to you to use your schnitzel/milanese/piccata in a sandwich, a salad or cover it with a pan sauce as shown.
- 1 pound boneless, skinless chicken breasts, pounded ¼" thick
- 1 cup bread crumbs seasoned with herbs, salt and pepper as desired
- 1 egg beaten
- 1 cup flour (optional, we have good results without it)
- oil for frying
- Set up a breading station with flour, beaten egg, and bread crumbs in separate plates or trays.
- Dip both sides of the prepared chicken into the flour, shake off the excess and transfer to the egg.
- Turn to coat both sides. Let the excess egg drip off before transferring to the bread crumbs.
- Press the bread crumbs into the chicken.
- Repeat for each piece.
- Cover the bottom of a large skillet with a thin coating of oil.
- Fry the chicken in batches, three or four minutes per side.
- Drain on paper towels.
Chicken schnitzel makes a delicious salad. Slice the fillets into thin strips and place over top a bed of greens and your favorite fresh vegetables.
How will you serve yours?