Transfer the cooked chicken cutlets to an oven proof platter or pan and keep warm in the oven while cooking the remaining cutlets and making the sauce.
Michael reed austin texas. Schnitzel is austrian in origin. A schnitzel is a thin slice of meat fried in fat. Beat eggs and dijon mustard to blend in a shallow baking dish. You then bread the chicken by first dredging it through flour then egg wash and finally breadcrumbs.
Fried schnitzel later found its way to israel with european jews. Set up a dredging station. Mix in the smoked paprika mustard powder and teaspoon salt. Chicken schnitzel is a popular and tasty treat served throughout israel.
Because chicken schnitzel will cook very quickly and you do want to serve it nice and warm be sure to prepare your salad or sides first before you begin cooking the chicken. Cut each chicken breast lengthwise until you have two thin halves of chicken breast. Like many other foods jews adapted this regional dish to suit their unique dietary kosher laws. The meat is usually thinned by pounding with a meat tenderizer.
Veal known as wiener schnitzel or pork were the traditional meats of choice. Repeat with remaining chicken. Clip on a deep fry thermometer and heat the oil over medium high heat to 360 degrees f. Place 1 cup panko in another shallow baking dish adding.
How to make chicken schnitzel to make chicken schnitzel you make it the same way you would make a veal schnitzel or pork schnitzel. Be sure to pound the chicken well until quite thin this will help it cook quickly and evenly without drying out. Dredge each chicken piece in flour mixture then egg and then bread crumbs mixture and set aside in 1 layer on a clean plate. The breaded schnitzel is popular in many countries and is made using veal pork chicken mutton beef or turkey.
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Season chicken breasts with salt and pepper. Pound the chicken out so that its very thin about 14 of an inch in thickness.
Wipe the skillet clean with paper towels. Most commonly the meats are breaded before frying. Mix bread crumbs and lemon zest together on a separate large plate. Place one breast in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy bottomed pot.
Store leftover schnitzel in the fridge in a tight lid. Pour 1 12 inches of oil into a large heavy pot or high sided skillet. Season with salt and pepper. Coat each chicken breast.