Best 2 Hähnchen Schnitzel German Pan Fried Breaded Chicken Cutlets Recipes
Hähnchen Schnitzel is a popular German dish that consists of thinly pounded chicken cutlets that are breaded and pan-fried until golden brown. It is a quick and easy dish to make and is perfect for a weeknight meal. The chicken can be served with a variety of sides, such as mashed potatoes, spaetzle, or potato salad. It can also be served with a variety of sauces, such as mushroom sauce, gravy, or lemon butter sauce.
Here are our top 2 tried and tested recipes!
HäNCHEN-SCHNITZEL (CHICKEN SCHNITZEL)
Chicken Schnitzel is an impressive, yet easy dinner recipe that the whole family will love. Pair your schnitzel with some German Riesling and traditional German sides for a fun German themed dinner!
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 40m
Number Of Ingredients 8
Steps:
- Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to 1/8 inch thick. Set the cutlets aside.
- Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don't burn, then you know your oil is ready.)
- While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
- Dip each pounded chicken cutlet in flour, covering it completely.
- Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
- Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
- Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
- Repeat with another cutlets.
- After frying 2 cutlets, add the remaining 2 Tbsp of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
- To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.
PAN-FRIED CHICKEN SCHNITZEL-STYLE
This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.
Provided by Annacia
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk eggs and mix with milk.
- Mix the chopped herbs with the bread crumbs.
- Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
- Season with salt and fresh cracked black pepper.
- Lightly coat each piece with all purpose flour.
- Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
- Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
- Serve with a wedges of fresh lemon.
Tips:
- Use thin-sliced chicken cutlets: This will help the chicken cook evenly and quickly.
- Tenderize the chicken: Pounding the chicken cutlets with a meat mallet or rolling pin will help to tenderize them and make them more flavorful.
- Use a light touch when breading the chicken: Don't press the bread crumbs into the chicken too hard, or they will fall off during cooking.
- Use a large skillet or frying pan: This will help to prevent the chicken from overcrowding and sticking together.
- Cook the chicken over medium heat: This will help to prevent the breading from burning.
- Flip the chicken only once: Flipping the chicken too often will cause the breading to fall off.
- Serve the chicken immediately: Hähnchenschnitzel is best served hot and crispy.
Conclusion:
Hähnchenschnitzel is a delicious and easy-to-make German dish that is perfect for a quick and easy weeknight meal. With its crispy breading and tender chicken, it's a dish that the whole family will enjoy. So next time you're looking for a new chicken recipe, give Hähnchenschnitzel a try. You won't be disappointed!
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