Chicken Schnitzel

One doesn’t do two tours of Germany as a military household without developing a taste for weiner schnitzel. However, my family will substitute pork or use chicken in place of the veal. Typically, we go for boneless chicken thighs as the dark meat imparts a good flavor but there was a pre-holiday sale on chicken breasts, so we went all out.

We’ve found that seasoning the flour adds a really nice flavor to the finished product without making it too hot or seasoned. Combining breadcrumbs and cracker meal adds a lovely crunch to the coating and it helps make sure that reheating them doesn’t make them soggy (these make great sandwiches). We did close to 10 lbs of chicken, as Dad is about to head off to hunting camp and I can always use some quick meals from the freezer.

Chicken Schnitzel

chicken schnitzelBoneless Chicken – two thighs or a breast per person, plus some for leftovers
4 eggs
1 1/2 cups flour
2 cups breadcrumbs
1 cup cracker meal
peanut oil for frying

Pound the chicken to uniform thickness of at least 1/4 inch and as thin as 1/8 of an inch. Place flour in a pie plate and season with 1 teaspoon each cayenne, salt and pepper. Place eggs in a shallow dish and scramble with about a tablespoon of olive oil. Place bread crumbs and cracker meal in another shallow pan and mix well. Dredge the chicken in the flour, coat with the egg mixture and then pat on the breadcrumb mixture. Let the chicken sit in the refrigerator for at least an hour and as long as 8 hours.

Bring the peanut oil to 350 degrees F and fry a few pieces at a time for about 5 minutes, turning once to ensure that both sides are golden brown. If your cutlets are 1/8 inch, you’ll only need to cook them for about 3 minutes total. Drain on wire racks over a paper bag to catch the oil.

Serve with lemon quarters for squeezing over and pommes fritten (French fries).

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