Chicken Schnitzel
Ingredients:
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions:
- Prep the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Using a meat mallet or rolling pin, gently pound each breast to an even thickness, about 1/2 inch thick. This helps them cook evenly and become tender.
- Bread the Chicken:
- Set up a breading station with three shallow dishes.
- In the first dish, place the flour and season with salt and pepper.
- In the second dish, whisk together the eggs and milk.
- In the third dish, combine the breadcrumbs, Parmesan cheese, oregano, thyme, garlic powder, salt, and pepper.
- Coat the Chicken:
- Dredge each chicken breast in the flour, shaking off excess.
- Dip into the egg mixture, allowing any excess to drip off.
- Coat thoroughly with the breadcrumb mixture, pressing lightly to adhere.
- Fry the Chicken:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Once the oil is hot (you can test it by dropping a small piece of bread into the oil; it should sizzle), carefully add the chicken breasts. Do not overcrowd the skillet; work in batches if necessary.
- Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Transfer the cooked schnitzels to a plate lined with paper towels to drain excess oil.
Creamy Herb Sauce
Ingredients:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Cook the Aromatics:
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Sauce:
- Pour in the chicken broth and bring to a simmer. Cook for about 2-3 minutes to reduce slightly.
- Stir in the heavy cream and Dijon mustard. Continue to simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.
- Add the Herbs:
- Stir in the chopped parsley, basil, and thyme. Season with salt and pepper to taste.
- Allow the sauce to simmer for another minute or so, then remove from heat.
- Serve:
- Spoon the creamy herb sauce over the chicken schnitzels.
- Serve with lemon wedges on the side and enjoy with your favorite sides, like roasted potatoes or a fresh salad.
Tips:
- For Extra Crispy Schnitzel: Try double breading the chicken by dipping it in the flour and egg mixture again before coating with breadcrumbs.
- Make Ahead: You can prepare the schnitzels and sauce in advance. Just reheat gently before serving.
Chicken Schnitzel, a beloved dish, has a fascinating history that intertwines culinary traditions from different regions. Here’s a brief overview of its origins and evolution:
Origins of Schnitzel
- Austrian Roots:
- Wiener Schnitzel: The most famous schnitzel is the Wiener Schnitzel, which originates from Vienna, Austria. It is traditionally made from veal and is a staple of Austrian cuisine. The term “Wiener” refers to Vienna, and “Schnitzel” means “slice” or “cutlet” in German. The dish gained prominence in the 19th century and became a symbol of Austrian culinary tradition.
- German Influence:
- Schnitzel also has strong roots in German cuisine. In Germany, it’s common to find schnitzel made from pork or other meats. The practice of breading and frying meat is widespread in German-speaking regions, and the concept spread throughout Europe.
Introduction of Chicken Schnitzel
- Adaptation and Popularization:
- Chicken Schnitzel emerged as a variation of the classic veal schnitzel. It became popular due to the affordability and availability of chicken compared to veal. The transition from veal to chicken in schnitzel recipes allowed the dish to become more accessible and versatile, catering to different dietary preferences and economic situations.
- Global Spread:
- As Austrian and German immigrants traveled around the world, they brought their culinary traditions with them. Chicken Schnitzel, in particular, found a new audience in countries like the United States, Australia, and Israel. Each region adapted the recipe to local tastes and ingredients, leading to variations like Chicken Parmesan in Italy and Chicken Schnitzel with different regional sauces.
Culinary Evolution:
- Breaded and Fried:
- The basic preparation involves breading the chicken cutlets and frying them until golden and crispy. The technique of breading and frying meat is rooted in European culinary traditions and has been adapted to various meats and seasonings.
- Creamy Herb Sauce:
- The addition of sauces like the creamy herb sauce is a more modern development. Sauces enhance the schnitzel by adding flavor and moisture, making it a more versatile dish. The creamy herb sauce, in particular, reflects contemporary culinary trends that emphasize rich, flavorful accompaniments.
- Global Variations:
- Different cultures have put their spin on schnitzel. For example, in Israel, schnitzel is often served in a pita sandwich with various toppings. In Australia, it’s commonly served with “slaw” and chips. The dish has become a canvas for creativity in kitchens worldwide.
Overall, Chicken Schnitzel with Creamy Herb Sauce represents a blend of traditional techniques and modern flavors, showcasing the dish’s evolution from its Austrian roots to a globally appreciated meal.