Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (2024)

FAQs

Why is my chicken schnitzel soggy? ›

I've found that seasoning the chicken directly first gives me more flavor. Heat the oil well. The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel.

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

Cutlets, scallopini, and schnitzel are all essentially the same thing that can be prepared in slightly different ways and it's all a matter of geography. Learn how to make Breaded Chicken Cutlets or skip the frying and try our Air Fryer Chicken Cutlets.

You Don't Start Dry

The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

Remember, the key to a crispy coating is frying the schnitzel at the right temperature. Too low and it'll absorb too much oil, too high and it'll burn. Aim for medium-high heat and you'll get that golden, crispy finish every time – about 165°C if you have a kitchen thermometer.

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

Typical German and Austrian side dishes for schnitzels include spaetzle, potato salad (particularly vinegar-based ones), cucumber salad, vegetable slaws and potato dishes like fries or rosti.

This chicken schnitzel recipe is a traditional German dish that is pounded thin with a meat tenderizer and is coated with breadcrumbs and then lightly fried. There isn't much better or easier than this when it comes to chicken.

Schnitzel is usually fried, which isn't the healthiest thing, but if you have no weight issues or cardiac markers, it won't hurt you. The chicken in schnitzel is skinless white meat, which is high in protein and low in fat.

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs.

Is chicken parmigiana the same as schnitzel? ›

Pollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you'll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken.

This versatile meat preparation has so many names, but all are essentially the same thing and can pump up any ordinary meal. The Milanese/schnitzel/Katsu (& so many more names!) preparation is essentially a flattened piece of meat that is breaded and fried.

Cook schnitzels, in batches, for 4 to 5 minutes each side or until golden and cooked through. Cooking in batches helps maintain oil temperature and prevents schnitzels becoming soggy.

To eliminate the issue, dredge raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated. Remove excess flour before cooking. This layer will fry up crispy or, if you're using breadcrumbs, will prevent them from falling off.

Place the chicken on a wire rack (this produces the best results, helping the schnitzel stay crispy all over, but if you don't have one, you can use a regular baking tray). Spray with olive oil and cook for 12-15 minutes or until the chicken is cooked through.

While gluten is a common cause of soggy fried chicken or pork chops, it's by no means the only one. Another reason your fried chicken is turning out soggy is that the oil temperature is falling below the ideal frying level, which is right around (or slightly above) 350 degrees Fahrenheit.