Chicken Schnitzel

Chicken schnitzel

This chicken schnitzel recipe is not quite different from the classic one, not in ingredients, but surely it differs in the technique as I prefer to use a thick marinade and freeze the chicken after coating, to ensure better frying and really crunchy cutlets.
I will also give good hints about schnitzel cheese sauce, garlic mayonnaise sauce, braised red cabbage and cheesy mashed potatoes. The last two side dishes are always served in the Bavarian cuisine with chicken and beef dishes, so they will make the best wiener schnitzel meal.

Chicken schnitzel


– My chicken marinade.
– Chicken cutlets “no need to pound them”.
– Bread crumbs “Japanese panko”.
– All purpose flour.
– Beaten egg “without milk”.
– Salt and pepper.
– Soy oil.
– Pomegranate vinegar.


– Mix the chicken marinade with pomegranate vinegar and marinate the chicken for at least 2 hours or over the night.
– Follow the same technique I mentioned in the veal schnitzel recipe, or just coat the cutlets with flour then dip them into egg wash and give them a thick, nice coat of panko bread crumbs.
– Put the cutlets in a wide foam plate then cover with cling film and keep in the freezer for a few hours until the coat hardens.
– Bring them out of the freezer and fry them in hot oil.
– Transfer the fried chicken on a thick layer of paper towel and enjoy the best, crunchy chicken ever.

Mayonnaise sauce recipe:

This is the easiest and most delicious sauces that you can serve with all fried shrimp and chicken recipes. All what you need to do is mixing mayonnaise with garlic powder and chill before serving. It amazing indeed.

Serve it also with:

– Braised red cabbage.
– Cheesy mashed potatoes.
– Schnitzel cheese sauce.

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