Crisp & Golden Chicken Shnitzel

Is there anything more delicious than hot bits of crispy breaded meat? When I was a kid my father used to imitate us trying to pronounce “shnitzel” correctly and to that day still calls them “snitshel” when he prepares them for us. To me, they evoke family holidays by the sea and are forever associated to the scent of sunscreen, freshly squeezed orange juice, and the gentle finger burn of the warm pita bread & salty fries from the nearest food stands. As the winter in Helsinki seems to linger for a bit longer, I will use these golden treats are a joyous reminiscence of summer food!
 Ingredients: 

  • Chicken breasts without skin
  • Seasoned Breadcrumbs – (you can add spices such as Paprika, garlic powder, salt, pepper, ..)
  • 1 Egg
  • Canola Oil or any oil that can sustain high temperature ( not olive oil)

As, it’s almost too simple a process to be called a recipe, I have learned to make them as as mess- free as possible and delicious to enjoy them even faster! – Follow the steps below for perfect Schnitzels in minutes:

  • Cut the chicken breast into even thickness, (for children you can cut them into even sized stripes) – season with a bit of salt and pepper
  • Take out 4 slightly shallow plates and prepare your workstation as follow:
    • one for the beaten egg
    • one for the seasoned breadcrumbs
    • one for the raw breaded chicken
    • one with absorbing paper for the cooked chicken

img_3086

  • Dip the cut pieces of chicken to the egg, then to the bread crumbs and leave to rest* for a few minutes on the 3rd plate
  • Meanwhile, take out a shallow pan and pour enough oil to fry – bring the oil to frying temperature and then leave it to medium high heat
  • Once the oil is hot, place a few bits of the breaded chicken and cook on each side for a few minutes –  until golden brown
  • Once cooked, place on the plate with absorbing paper
  • Continue until all the chicken in fried – adding oil if needed

Serve with fresh tomato salads with parsley and a lot of chopped onion and parsley; Season with lemon & olive oil.

*After several trials I found that preparing the chicken bits ahead allows it to dry slightly which makes it more tender & moist as it seals the crust faster! Also remember to keep your station clean and to wash your hands thoroughly; as raw chicken is not something to be messed with..

 

Usually around this step, several tiny hands already stole a few of the ready stripes and are happily chewing while I cook the next batch!

If you would rather not eat fried food; you can also rub the chicken breast cut in stripes with olive oil and Garam Masala spice mix , and quickly sear them on a very hot pan like in the picture below! The bits can be chipped roughly and thrown into a soft tortilla wrap with some fresh salad.

img_3084

Bon Appétit!

Oh, and If you do try this or any other recipes; I’d love to  hear about it – Let me know by dropping a comment, Like hungryinhelsinki Facebook page or use the Instagram #HungryinHelsinki

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s