When I married Stephan who is from Germany, I finally perfected the art of schnitzel. Although it seems awfully simple, it took several tries before I was truly happy with it. Instead of just beating the bejesus out of the meat, I butterfly it first, then beat it into submission. :p
Schnitzel is a very popular German entree, but is traditionally made with pork. Since we don’t eat pork, I make my schnitzel with chicken breast. If I must say so myself, my schnitzel is the schizna!
2 chicken breasts
1/2 c flour
1 c bread crumbs (I prefer Panko, but any will do)
1/2 c vegetable oil
1. Spread plastic wrap on your counter and place the chicken on top. With the chef’s knife, split the thickest part of the breast open by slicing three-quarters of the way through the meat, holding it firmly with the flat of your hand, so the long straight edge of the breast forms a hinge. Open the split breast, like a book. Place another piece of plastic wrap on top and pound until about 1/4 inch thick. Repeat with remaining chicken. Cut each pounded breast in half, or three pieces if you prefer. Dry chicken well, and season both sides with salt and pepper.
2. Place the flour and bread crumbs into two plates, and season both with salt and pepper. Crack egg into a third plate, and using a fork, beat lightly. Dredge the chicken in the flour, and knock off any excess. Dredge the chicken in the egg, then into the bread crumbs. Do not press the bread crumbs down on the chicken, or you will end up with a hard crust. Allow to rest for 5-10 minutes, preferably on a wire rack. I use my cookie cooling racks for this. It seems to help the breading stick to the chicken if you allow it to rest.
3. Light a nice smelling candle now… maybe light several candles now. :) You will appreciate this when your house smells like KFC!
4. Heat a large saute pan with the oil, over medium heat. When a drop of water sizzles, gently place two pieces of chicken in the pan. Cook for about 4-5 minutes until nicely browned, and flip. Cook for another few minutes, again until nicely browned, and remove and place on a plate covered with several sheets of paper towel. Repeat with remainder of chicken.
Makes 2 Servings