Classic Austrian schnitzel gets a crispy, juicy, chickeny makeover.
WHEN YOU’VE BEEN SHARING RECIPES FOR 16+ YEARS, you can be forgiven for forgetting some of them. Not just ingredients and measurements and processes, but the actual dish. When we were shopping recently and came across thinly sliced chicken breast cutlets, though, a couple of synapses fired. Suddenly, we sort of remembered doing something with this cut that maybe involved panko and was definitely delicious.
The answer was Chicken Schnitzel, based on the classic Austrian Wiener Schnitzel, which is made with veal. The meat is dipped in an egg and Dijon mustard mixture, then flour, then bread crumbs, and then quickly fried. For our take, we substituted corn starch for flour (which helped keep the chicken moist and tender) and Japanese panko for regular breadcrumbs to up the crunchiness.
As I said, we’d forgotten Chicken Schnitzel, having first made it almost eight years ago. It is now officially back in the rotation. Make this crispy, delicious, easy-to-make dish just once and it will be in your rotation. Find the recipe here.
Yum! I’ll have to add the chicken to my next grocery list.
Thanks for bringing this recipe back into the spotlight!
Glad to do it, Dani! We were delighted to rediscover it. Hope you enjoy it.