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Classic Schnitzel — Bubby's Treasured Recipes

Classic Schnitzel

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A dependable schnitzel method for full cutlets, chicken fingers, or nuggets, with several crunchy coating choices.
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Ingredients Method Notes

Ingredients
  

Chicken and Seasoned Flour
  • Boneless, skinless chicken breast, sliced thin and pounded to an even thickness
  • All-purpose flour, as needed
  • Cornstarch, as needed
  • Baking powder, a small amount
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Onion powder
For Breading
  • Beaten eggs, as needed
  • Choose one coating: breadcrumbs, panko crumbs, or crushed cornflakes
  • Oil, for frying if frying

Method
 

  1. Slice the chicken breast thinly and pound to an even thickness. For fingers, cut into strips; for nuggets, cut into bite-size pieces.
  2. Season the flour mixture with cornstarch, a little baking powder, salt, pepper, garlic powder, and onion powder.
  3. Coat the chicken in the seasoned flour mixture, then dip in beaten egg.
  4. For a thicker coating, dip the chicken back into the flour mixture and then into the egg a second time.
  5. Press into your chosen coating: breadcrumbs, panko crumbs, or crushed cornflakes.
  6. To fry: Fry until crisp and golden and the chicken reaches 165°F (74°C) internally.
  7. To bake: Arrange on a lightly oiled baking sheet or rack and bake at 425°F (220°C), turning once. Start checking around 18 minutes; depending on thickness, it will usually need about 18-25 minutes total. Cook to 165°F (74°C).

Notes

Recipe #177
Yield: As needed
Category: Chicken & Meat
Helpful Notes
  • Panko gives a very crisp, airy crust; cornflakes give a crunchier, slightly sweeter crust.
  • Pound the chicken evenly so all pieces cook at the same rate.
  • Serve plain or with a favorite dipping sauce.
Food Safety
Cook chicken to a minimum internal temperature of 165°F (74°C), measured in the thickest part.
Storage
Refrigerate leftovers promptly in a covered container. Reheat cooked chicken until hot throughout.
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