This is how my mom made schnitzels when we were kids: finely chopped chicken breast mixed into a soft batter and fried directly in the pan using a spoon. It doesn't resemble the classic recipe for thin schnitzels, but it turns out tasty and quick. I've made this recipe many times without changes, and it works every time.
Quick Info
Total time: about 30-35 minutes
Preparation time: 10-15 minutes
Frying time: 15-20 minutes, depending on the heat and the pan used
Servings: 3-4
Difficulty: easy
Recipe type: main dish, family recipe
Ingredients
1 chicken breast (boneless and skinless)
3 eggs
3 tablespoons of flour
salt
pepper
oil for frying (enough to create a generous layer in the pan)
Preparation method
1. Wash the chicken breast, pat it dry with a paper towel, and cut it first into thin strips, then into small cubes, about 1-2 cm. The meat should be cut as evenly as possible to cook faster.
2. In a large bowl, crack the eggs and beat them well with a fork or whisk. Add the flour, salt, and pepper to taste. The mixture should be smooth, without lumps. The consistency should be like pancake batter: fluid but not runny.
3. Add the chicken cubes to the egg and flour batter. Mix well to ensure the meat is evenly coated.
4. Place a large pan over medium heat and pour in enough oil to create about a 1 cm layer. Allow the oil to heat up well.
5. Using a spoon, take some of the meat and batter mixture and drop it directly into the hot oil in small mounds, leaving a little space between them.
6. Fry for 2-3 minutes on the first side until lightly browned, then flip them with a spatula and fry for another 2-3 minutes until golden on both sides and the meat is cooked through.
7. Remove the schnitzels directly onto paper towels to absorb excess oil.
Why I make this recipe often
This recipe saves time when I don’t want to pound the meat or complicate things with multiple layers. It’s quick to make, and with just a few ingredients, it results in a hearty meal. It pairs well with simple sides, and kids accept it immediately.
Tips and Variations
Tips
If you want crunchier schnitzels, you can add another tablespoon of flour to the batter, but don’t overdo it, so it doesn’t become too thick.
The oil should be hot, but not smoking. If it’s not hot enough, the batter will absorb too much oil.
If you have time, you can salt the meat 10 minutes beforehand, but it’s not mandatory.
Substitutions
You can use turkey breast instead of chicken, and the proportions remain the same.
White flour can be replaced with whole wheat flour, but the texture will be slightly different.
If you don’t have pepper, you can leave it out or use sweet paprika.
Variations
Chopped herbs (parsley or dill) can be added directly to the batter for a bit of extra flavor.
If you want a fluffier batter, you can beat the egg whites separately until frothy and fold them in at the end. This is an optional step and not in the original recipe.
For a spicier version, you can add a bit of chopped chili pepper or a pinch of chili powder.
Serving Ideas
They can be served hot with mashed potatoes, fries, or a simple salad.
They also work well in sandwiches or as a cold snack.
Frequently Asked Questions
1. Can I use ground chicken instead of cubed chicken breast?
It’s not recommended; the texture will be different, and the mixture will be too soft to fry properly. Ideally, stick with cubed breast.
2. What do I do if the batter is too thick or too thin?
If it’s too thick, add a tablespoon of water or milk. If it’s too runny, add a bit more flour, one tablespoon at a time.
3. Can they be baked instead of fried?
In the original recipe, they are fried in oil. Baking won’t yield the same texture, but you can try it on parchment paper at 200°C until browned. I haven’t tested this version.
4. Can I freeze the cooked schnitzels?
I don’t recommend freezing them; the texture doesn’t hold up well after thawing and reheating.
5. How do I know if the schnitzels are cooked through?
Cut one open after 5-6 minutes. The meat should be white, not pink. If they’re browned, they are usually cooked, but it’s better to check with the first batch.
Nutritional Values
Estimation for one serving (out of 4 total servings):
Calories: approximately 320-350 kcal
Protein: 32-34g
Carbohydrates: 10-12g
Fat: 16-18g (including the realistically absorbed oil, not all the oil used for frying)
The values are approximate and depend on how much oil remains in the schnitzels after draining. Without additional sides, it’s a protein-rich meal with carbohydrates from the flour and fats from the eggs and frying.
Storage and Reheating
They can be stored in the refrigerator in a sealed container for up to 1 day. When reheating, the texture changes slightly; they can be placed in the oven or a dry pan over low heat for a few minutes. They are best consumed fresh, immediately after frying. If there are leftovers, they can become a bit rubbery when reheated.
Quick Info
Total time: about 30-35 minutes
Preparation time: 10-15 minutes
Frying time: 15-20 minutes, depending on the heat and the pan used
Servings: 3-4
Difficulty: easy
Recipe type: main dish, family recipe
Ingredients
1 chicken breast (boneless and skinless)
3 eggs
3 tablespoons of flour
salt
pepper
oil for frying (enough to create a generous layer in the pan)
Preparation method
1. Wash the chicken breast, pat it dry with a paper towel, and cut it first into thin strips, then into small cubes, about 1-2 cm. The meat should be cut as evenly as possible to cook faster.
2. In a large bowl, crack the eggs and beat them well with a fork or whisk. Add the flour, salt, and pepper to taste. The mixture should be smooth, without lumps. The consistency should be like pancake batter: fluid but not runny.
3. Add the chicken cubes to the egg and flour batter. Mix well to ensure the meat is evenly coated.
4. Place a large pan over medium heat and pour in enough oil to create about a 1 cm layer. Allow the oil to heat up well.
5. Using a spoon, take some of the meat and batter mixture and drop it directly into the hot oil in small mounds, leaving a little space between them.
6. Fry for 2-3 minutes on the first side until lightly browned, then flip them with a spatula and fry for another 2-3 minutes until golden on both sides and the meat is cooked through.
7. Remove the schnitzels directly onto paper towels to absorb excess oil.
Why I make this recipe often
This recipe saves time when I don’t want to pound the meat or complicate things with multiple layers. It’s quick to make, and with just a few ingredients, it results in a hearty meal. It pairs well with simple sides, and kids accept it immediately.
Tips and Variations
Tips
If you want crunchier schnitzels, you can add another tablespoon of flour to the batter, but don’t overdo it, so it doesn’t become too thick.
The oil should be hot, but not smoking. If it’s not hot enough, the batter will absorb too much oil.
If you have time, you can salt the meat 10 minutes beforehand, but it’s not mandatory.
Substitutions
You can use turkey breast instead of chicken, and the proportions remain the same.
White flour can be replaced with whole wheat flour, but the texture will be slightly different.
If you don’t have pepper, you can leave it out or use sweet paprika.
Variations
Chopped herbs (parsley or dill) can be added directly to the batter for a bit of extra flavor.
If you want a fluffier batter, you can beat the egg whites separately until frothy and fold them in at the end. This is an optional step and not in the original recipe.
For a spicier version, you can add a bit of chopped chili pepper or a pinch of chili powder.
Serving Ideas
They can be served hot with mashed potatoes, fries, or a simple salad.
They also work well in sandwiches or as a cold snack.
Frequently Asked Questions
1. Can I use ground chicken instead of cubed chicken breast?
It’s not recommended; the texture will be different, and the mixture will be too soft to fry properly. Ideally, stick with cubed breast.
2. What do I do if the batter is too thick or too thin?
If it’s too thick, add a tablespoon of water or milk. If it’s too runny, add a bit more flour, one tablespoon at a time.
3. Can they be baked instead of fried?
In the original recipe, they are fried in oil. Baking won’t yield the same texture, but you can try it on parchment paper at 200°C until browned. I haven’t tested this version.
4. Can I freeze the cooked schnitzels?
I don’t recommend freezing them; the texture doesn’t hold up well after thawing and reheating.
5. How do I know if the schnitzels are cooked through?
Cut one open after 5-6 minutes. The meat should be white, not pink. If they’re browned, they are usually cooked, but it’s better to check with the first batch.
Nutritional Values
Estimation for one serving (out of 4 total servings):
Calories: approximately 320-350 kcal
Protein: 32-34g
Carbohydrates: 10-12g
Fat: 16-18g (including the realistically absorbed oil, not all the oil used for frying)
The values are approximate and depend on how much oil remains in the schnitzels after draining. Without additional sides, it’s a protein-rich meal with carbohydrates from the flour and fats from the eggs and frying.
Storage and Reheating
They can be stored in the refrigerator in a sealed container for up to 1 day. When reheating, the texture changes slightly; they can be placed in the oven or a dry pan over low heat for a few minutes. They are best consumed fresh, immediately after frying. If there are leftovers, they can become a bit rubbery when reheated.