Hähnchenschnitzel (German Chicken Schnitzel)
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Germany's favorite fried chicken: pounded-thin chicken breast in a light, puffy, golden breadcrumb crust, fried in butter and oil and served with lemon.
Why It Works
Pounding thin cooks the chicken through in the time the crust takes to brown. Breading at the last minute and swirling the pan bastes the crumbs so steam lifts the crust off the meat, the signature puffy, wrinkled "soufflé" schnitzel.
RECIPE CARD
Hähnchenschnitzel (German Chicken Schnitzel)
Yield: 4 servings | Time: 20 min prep, 15 min fry
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Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (about 1½ lb)
- 1½ tsp kosher salt
- ½ tsp white or black pepper
Breading
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp heavy cream or milk
- 1 tsp Dijon or German mustard
- 2 cups fine dry breadcrumbs (Semmelbrösel), not panko
- ½ tsp sweet paprika
To Fry and Serve
- 1 cup neutral oil
- 4 tbsp butter (or clarified butter)
- Lemon wedges
- Chopped parsley
- Flaky salt
Instructions
- Butterfly each breast and cut into two cutlets. Place between plastic wrap and pound with the flat side of a mallet to an even ¼ in thick.
- Season both sides with salt and pepper.
- Set up three shallow dishes: flour; eggs whisked with cream and mustard; breadcrumbs mixed with paprika.
- Dredge each cutlet in flour and shake off the excess, dip in egg and let it drip, then lay in the crumbs and coat lightly without pressing. Keep the crust loose so it can puff.
- Fry right away. Heat the oil and butter in a large skillet to 340–350°F; it should be about ½ in deep.
- Fry 1 or 2 schnitzels at a time, about 2 minutes per side. Constantly shake the pan and spoon hot fat over the top so the crust bubbles and lifts away from the meat in waves.
- Drain on a rack, sprinkle with flaky salt and serve immediately with lemon and parsley.
Plating
Serve on a warm plate with a lemon wedge and parsley, alongside German potato salad, Bratkartoffeln or Spätzle and lingonberry jam. For Jägerschnitzel, top with the Hazelnut Mushroom Cream Sauce from the Jägerschnitzel recipe.
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Schossow Kitchen · schossowkitchen.com
