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Author Notes: Oh how I love breaded foods…luckily so does my husband who will never say no to chicken nuggets and that’s why he gets excited when I make Chicken Schnitzel because it’s basically like a giant chicken nugget!
I spent 15 years of my life in Germany and grew up eating traditional German dishes. My mom is an excellent home cook but what I appreciate most about her cooking is that she takes on dishes and makes them her own…I guess the apple doesn’t fall far from the tree! Schnitzel is meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. I like all kinds of Schnitzel from Wiener Schnitzel which is veal to Schweine Schnitzel which is pork but at home I only make it with chicken breasts, organic chicken breasts.
Since it’s a breaded dish, I try to pair my Schnitzel with a lighter side dish like this German cucumber salad. It’s inspired by my grandpa who used to make this for us after tennis practice. This salad is the reason why I love dill… or anything creamy with dill…yum! —Joni Gomes
- 2 Organic Chicken Breasts (Skinless & Boneless)
- 1/2 cup Unbleached Flour
- 1/2 cup Bread Crumbs
- 1 Egg
- 3 tablespoons Olive Oil
German Cucumber Salad
- 4 small or 2 large Seedless Cucumber
- 1/2 cup Sour Cream
- 1 tablespoon White Vinegar
- 1 tablespoon chopped Dill
- Start by making the salad. Here is a tip for you – Always start out with prepping the veggies and attend to the meat last. This is especially important if you only have one cutting board. Cut and prep all of the veggies/non-meat ingredients then prep the meat, this will prevent from any harmful cross-contamination. Ok, back to the salad. Cut the cucumbers into thin rounds and chop the dill as finely as you can manage. In a bowl, add the sour cream, vinegar, salt and pepper and stir to combine. Now, add the cucumber slices, dill and mix. Cover and put it into the refrigerator while you make the Schnitzel.
- Next, tenderize and flatten the chicken breasts. The secret in making juicy Schnitzel is pounding the meat! Yes, we have to get these breasts nice and thin. This will ensure that the curst is nicely fired and crispy while the inside of the meat is fully cooked through and stays juicy. If your meat is too thick, the outside will be browned and ready but the inside of the meat will not have had enough time to properly cook through. On a large cutting board or a clean surface, place a large piece of cling film down, add your chicken breast, then cover it with another large piece of cling film (you can also use a zip-lock bag). I suggest doing one breast at a time if you are new to the meat pounding game. With a meat tenderizer/pounder/meat mallet (oh gosh so many names!!) OR what I like to use – a rolling pin, pound the chicken until it is about 1/3 – 1/2 inch thick. Next, season the chicken breast with salt & pepper on both sides and set them aside on a plate.
- Let’s head over to the stove. Heat up a large skillet with 3 tbsp of oil. Once hot, carefully add the chicken breasts and cook them on medium-high heat for 3-4 minutes on each side.
- Time to plate up! It’s very traditional to serve a slice or two of lemon with your Schnitzel, the juice of the lemon compliments the meat so well! Guten Appetit!