In Search of the Perfect Schnitzel Recipe
Posted on 30th of March, 2011 by Lévana
Too many diners complain that they love schnitzel but are disappointed that they are so easily dried out. My daughter-in-law Ruthie makes the best schnitzels but always keeps insisting she does nothing in particular, so I decided to spy on her once when she made the dish, from beginning to end. The result is some friendly troubleshooting for everyone.
• Dry them thoroughly with paper towels so they don’t get soggy.
• Pound them evenly so they cook evenly.
• Don’t pound them thinner than ⅓ inch.
• Don’t cook them over very high heat, as chicken breasts are sensitive to excessive heat and
• Cook them until almost, not completely, cooked. Keeping them in a very low temperature oven will do the rest of the job until serving time, and get them cooked to perfection.
Bread crumbs: We all have little chunks of bread we hate to throw away. Don’t hesitate to make your own bread crumbs, including Gluten-Free; they will taste much better than store-bought. Put a few pieces of stale bread in a food processor and grind for a few seconds—that’s the whole story!
Vegetable oil for frying
8 chicken cutlets, thoroughly dried with paper towels and pounded about ⅓ inch thick
Flour, any flour
Spices and herbs of your choice: ground pepper, minced parsley flakes, nutmeg, minced fresh garlic, oregano
2 cups fresh bread crumbs, gluten-free OK
Put oil to heat in a heavy large skillet to come up about ⅓ inch deep. While the oil is heating, get everything ready: Mix the flour with the seasonings and place in a plate. Beat the eggs in a bowl. Place the bread crumbs in a separate plate. When the oil is hot, reduce to medium high. Dredge each cutlet in the flour mixture, shaking off the excess, then dipin the egg, shaking off the excess, then press into the bread crumbs. Repeat with all cutlets. Fry about 2 minutes on each side until just golden. Do not overcook. Transfer onto a plate lined with paper towels to absorb any excess moisture. When you are done frying, remove the paper towels, cover the cutlets with foil, and let them rest a few minutes in alow-temperature oven before uncovering. Serve warm or at room temperature.