This golden, fried chicken preparation is among one of my family’s favorite foods and often makes for a quick and easy dinner. And why not, what is there not to like it. The preparation is pretty simple and these can be ready within a matter of minutes. The daughter is particularly in love with this crumb fried chicken. It packs and delivers all the guilty pleasures of a sinful delight. Beneath the crisp golden outside layer sits tender, moist chicken bite. The flavors are delicate; moreover, it is the texture that lends this dish its character.
The schnitzel is traditionally an Austrian dish made with thinly pound meat which is breaded and fried. Veal meat is popularly used in the western world. The chicken version that I make turns out a crowd pleaser, nonetheless. I have come to realize that thinning the meat is a key for perfect schnitzels.
I use boneless chicken breasts for making schnitzels. I lightly marinate the chicken breasts with ginger and garlic pastes, salt, lemon, and pepper so that it satiates our Indian palate. I don’t think that the traditional recipes use any kind of marination for the meat as they heavily rely on the flavor of the meat. Probably a bit of garlic powder or cayenne pepper may find its way in some variations of this dish.
This is howI make it.
What I use:
· 1 boneless chicken breast piece
· 1 tsp ginger and garlic paste
· 1 tsp pepper powder
· Salt to taste
· Generous squirt of lime
· 1 cup bread crumbs
· 1 egg lightly beaten for coating
· Oil for frying
Also absolutely essential is a flat, deep pan for frying
1. Place the chicken breast in between plastic sheets and lightly beat with a heavy object so that it thins out. I use a heavy pestle for this and it works fine.
2. Marinate the chicken breasts with ginger-garlic paste, salt and lemon and pepper for a few hours. I normally do it for about 3-4 hours.
3. Prep the breading station: pour the breadcrumbs onto a flat plate; crack the egg in another flat bowl.
4. Pour oil for frying in a flat frying pan. Heat the oil.
5. Coat the chicken breast with bread crumbs by laying it flat onto the crumbs. Press lightly to get an even coating. Then dip it in the egg and again coat with bread crumbs.
6. Fry the breaded chicken breasts in the hot oil till the color turns crisp golden.
7. Remove from oil and drain on an absorbent paper.
8. Enjoy the crisp schnitzel with either mayo, cheesy dip or a fiery red chili sauce.