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Schnitzel, a beloved classic in the culinary world, has a fascinating origin that dates back centuries. This breaded and fried delight is believed to have originated in Austria, where it was first documented in the 19th century. The traditional Viennese Schnitzel was made using veal, pounded to a thin and tender cutlet, coated in breadcrumbs, and then fried to perfection. Its popularity quickly spread across Europe, captivating taste buds and earning its place in various international cuisines. But today I am going to present you a Parmesan schnitzel recipe.
History and Origin of Schnitzel
The journey of the schnitzel dish begins in Europe, in Austria and Germany to be more precis. Traditionally made with veal, schnitzel has evolved into variations over time, including the use of chicken. The Parmesan Chicken Schnitzel is a newer variant. Each region’s interpretation of schnitzel has its routs in the cultural of the region. In this dish, we see a beautiful blend of traditional European cooking with a modern, cheesy twist that appeals to contemporary palates.
Which is the best schnitzel?
The best schnitzel is the one that you enjoy the most. If you prefer veal, cook the veal schnitzel. I prefer to use turkey breast or chicken breast for schnitzel because my daughter, Sofia, prefers the tender chicken/ turkey meat.
As Schnitzel traveled across borders, each region added its unique touch, resulting in a rich tapestry of flavors and serving styles. While the original veal Schnitzel remains cherished, creative culinary minds have embraced the versatility of this dish, experimenting with alternative meats and vegetarian options.
Over time, the Schnitzel family expanded to include pork, chicken, and turkey variations, each offering a distinct taste and texture. Food enthusiasts also explored plant-based options, crafting mouthwatering Schnitzel using tofu, tempeh, or seitan, appealing to a wider audience and catering to dietary preferences.
So, this means that schnitzel is a versatile dish that allows you to choose the meat that you most like or even to go for a vegetarian version.
The particularity of the schnitzel that I am going to present you today is its crust. I wanted to make a ultra crispy golden crust with some extra flavor. This was the reason why I chose to cook the Parmesan Chicken Schnitzel.
What is Parmesan Schnitzel?
Parmesan-Crusted Schnitzel – in my case, Chicken Parmesan Schnitzel – boasts a much crispier crust than the traditional schnitzel, thanks to the delightful combination of breadcrumbs and grated Parmesan for the coating.
The Parmesan-crusted schnitzel is a delightful twist on the classic schnitzel recipe, elevating it to a whole new level of flavor and texture. The combination of golden-brown breadcrumbs and nutty Parmesan adds a delightful crunch with every bite, making it an instant favorite among both kids and adults alike.
To create this culinary masterpiece, start by preparing the chicken schnitzel using tender chicken breast, pounded to perfection, covered with a fine flour layer, rolled through a fine egg wash and then coated in a luscious mixture of breadcrumbs and grated Parmesan. The chicken cutlets are then pan-fried to a beautiful golden hue, sealing in the succulent juices and infusing the meat with the savory notes of Parmesan.
Serve the Parmesan-crusted schnitzel with a refreshing side salad, drizzled with a zesty lemon vinaigrette, or accompanied by a creamy garlic aioli for an indulgent experience.
For a heartier meal, pair it with a serving of fluffy mashed potatoes, baked potatoes or choose my Potatoes Au Gratin recipe.
This schnitzel variation opens up a world of possibilities for food enthusiasts to experiment with various cheeses and seasonings. Embrace your culinary creativity and try different cheese blends, like cheddar, gruyere, or asiago, to create your unique twist on this classic dish.
Whether you’re hosting a dinner party, a family gathering, or simply craving a delicious and satisfying meal, the Parmesan-crusted schnitzel is a surefire crowd-pleaser that will leave everyone craving for more.
With its irresistible aroma and mouthwatering taste, this scrumptious Parmesan-crusted schnitzel is sure to become a star on your dinner table. Indulge in the flavorful journey of this culinary delight and savor the delectable union of tender chicken and savory Parmesan in every delightful bite.
What is the secret for tender crispy parmesan crusted chicken?
For years, in the quest to find how to make parmesan crusted chicken – tender on the inside and crispy on the outside – I have tried numerous ways to prepare the meat before cooking. Finally, I discovered the secret to the perfect schnitzel: the meat must be soaked in milk beforehand.
You can also use yogurt if you don’t have milk on hand.
Essentially, after slicing the meat, you tenderize and season it with salt and pepper. Then, you place the slices in a milk bath, ensuring that the meat is fully covered with milk. The container in which the meat will soak in milk should be tightly sealed and refrigerated for at least 2 hours, or even overnight. When you’re ready to prepare the schnitzel, remove the meat slices from the milk and place them on a plate.
You’ll notice that as the meat sits on the plate, the excess milk will be eliminated. Next, take one slice of meat at a time and follow the necessary steps to achieve the perfect schnitzel: coating it in flour, dipping it in an egg wash, and finally, adding a layer of breadcrumbs with Parmesan cheese. Once prepared this way, the schnitzel will be placed in a frying pan with hot oil to achieve that delicious crust that everyone loves.
Cooking Tips and Tricks
For the best results of this great recipe, first, let the chicken get to room temperature before cooking. This ensures even cooking. I recommend freshly grated Parmesan for its moisture and flavor. When breading, ensure each piece is evenly coated and shake off excess crumbs for a perfect crust.
Avoid overcrowding the meat in the pan during frying, as this lowers the oil’s temperature and can make the schnitzel soggy. If you’re cooking for many people, keep the cooked schnitzels warm in an oven. This technique also helps to drain any excess oil, keeping the crust crispy.
To get rid of excess oil, after taking the schnitzel from the pan, place it on a plate with kitchen paper towels.
Common Mistakes to Avoid
A common mistake is over-tenderizing the chicken, which can make it lose its texture. Ensure the oil is hot enough before adding the chicken to avoid a greasy finish.
Be patient when cooking; flipping the schnitzels too early can cause the breading to fall off. Lastly, avoid overcooking, as this can dry out the chicken, making it tough rather than juicy and tender.
Full Recipe – Crispy Parmesan Schnitzel
Crispy Parmesan Schnitzel
Equipment
- 1 Pan
- 1 Bowl
- 1 Shallow dishes
- 1 Meat mallet
- 1 Plate
Ingredients
- 1 pcs Chicken breast
- 300 ml Milk enough to fully cover the slices of chicken breast
- 5 spoons Flour
- 3 pcs Eggs
- 3 spoons Breadcrumbs
- 3 spoons Grated Parmesan
- 1 tsp Salt
- 1 tsp Black pepper
- Oil
Instructions
- Prepare the Chicken:Slice the chicken breast and then place each slice between two sheets of plastic wrap and pound them gently with a meat mallet or a rolling pin until they are as thin as you desire. This will ensure even cooking and tender schnitzels.
- Set up the Breading Station:In three separate shallow dishes, set up your breading station. In the first dish, place the all-purpose flour. In the second dish,beat the eggs with a splash of milk to create an egg wash. In the third dish,combine the breadcrumbs, grated Parmesan, salt and black pepper. Mix well to create the Parmesan breadcrumb mixture.
- Coat the Chicken:One at a time, dredge each chicken breast slice in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, press the chicken into the Parmesan breadcrumb mixture,pressing firmly to adhere the breadcrumbs and cheese to the chicken. Repeat the process for all chicken breasts.
- Fry the Schnitzels:In a large pan, heat about 0.5-1 cm of vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts to the pan, cooking two- three at a time to avoid overcrowding the pan.Fry the schnitzels for about 3-4 minutes per side or until they are golden brown and cooked through. Use a slotted spatula to remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with remaining chicken.
- Serve and Garnish:Transfer the Parmesan Schnitzels to a serving platter.Serve hot with wedges on the side, or other side dish that you enjoy. You can also add lemon juice over the Parmesan Schnitzel for a burst of freshness. This enhances the flavors of the schnitzel.
Nutrition
Enjoy your delicious and crispy Parmesan Schnitzel! It’s perfect as a main dish served with your favorite side dishes or as a delightful sandwich filling.
Cooking Parmesan Schnitzel
To cook a perfect Parmesan Schnitzel, start by selecting quality chicken breasts. Pound them to an even thickness for uniform cooking. Heat the oil to a medium-high temperature before adding the schnitzels in the pan.
The key is to cook them until they’re golden and crispy, about 3-4 minutes per side. Be careful when flipping to maintain the breadcrumb and Parmesan coating.
Remember, even cooking is the secret to a juicy, tender schnitzel with a crisp, flavorful crust.
Serving Suggestions
Serving Parmesan Schnitzel is all about balance. Pair it with sides that complement its flavor and crispy texture. Classic options like creamy mashed potatoes or tangy sauerkraut work wonderfully. For a lighter touch, consider a fresh green salad or steamed vegetables.
Creative accompaniments like a dollop of lingonberry jam can add an unexpected twist. Remember, the sides should enhance, not overpower, the schnitzel’s flavor.
Other ways to serve the Parmesan Schnitzel
To accompany this delectable dish, an array of side dishes and condiments emerged, enhancing the Schnitzel experience. Classic accompaniments like lemon wedges, tartar sauce, and lingonberry preserves continue to be cherished, while contemporary twists featuring flavored aiolis, herb-infused butters, or spicy dipping sauces have taken center stage, offering a delightful play of flavors.
In my opinion, it is the crispy Parmesan Schnitzel could be perfectly complemented by a roasted red peppers side salad, thus enhancing it’s texture and adding the unique aroma of smoked grilled red bell peppers.
In addition to the traditional serving style as a standalone main course, Schnitzel has also found its way into sandwiches and sliders, adding a delightful crunch to burgers and rolls. The incorporation of Parmesan Schnitzel in salads, wraps, and even tacos showcase its adaptability and ability to elevate various culinary creations.
With the advent of globalization and fusion cuisine, Schnitzel has transcended borders and merged with diverse flavors from around the world. It harmoniously pairs with Asian-inspired sauces, Tex-Mex seasoning, and Mediterranean herbs, embracing the spirit of culinary diversity.
As we celebrate this culinary icon, let us savor the journey of Schnitzel, from its humble beginnings in Vienna to the endless possibilities it offers today. Whether enjoyed in its traditional form or infused with contemporary flair to get this incredible Parmesan Schnitzel, it continues to win hearts and taste buds, embodying the essence of culinary evolution.
Nutritional Information
While indulgent, it’s possible to enjoy Parmesan Schnitzel as part of a balanced diet. Consider using whole-grain breadcrumbs for added fiber and using less oil where possible. A single serving can provide a good balance of protein, carbohydrates, and fats. Be careful of portion sizes and consider the overall calorie count, especially if you’re watching your diet.
Conclusion
So, I encourage you to try this tasty approach for the Parmesan Schnitzel and then, do not hesitate to share your thoughts, opinions and reviews in the comments section below. Keep in mind: here, on easeyourcooking.com we are trying to create a community, not just a simple food blog. So, all your comments are welcomed, positive and negatives ones as well.
Thanks again for spending your time here, with me, and until the next easy and delicious recipe, I wish you all a great time with your loved ones. Bye π
How do you keep schnitzels crispy?
There are a few things you can do to keep schnitzels crispy:
β’ Use high-quality bread crumbs and ensure they are well-seasoned. A light dusting of salt and pepper is a must, but you can also add other herbs or spices, like garlic powder, onion powder, or paprika.
β’ Soak the schnitzel in cold milk before breading. This will help to tenderize the meat and make it easier to bread.
β’ Use a double coating of flour, egg, and bread crumbs. This will help to create a thicker crust that will be more resistant to oil absorption.
β’ Fry the schnitzel in oil that is hot enough, but not too hot. The ideal temperature for frying schnitzel is between 325 and 350 degrees Fahrenheit.
β’ Don’t overcrowd the pan. This will cause the oil temperature to drop and the schnitzels to become soggy.
β’ Let the schnitzels rest on a wire rack after frying to drain excess oil. This will help to keep them crispy.
β’ If you need to hold them for a short period of time, place them on a wire rack in a warm oven (around 200Β°F) to keep them warm and crispy.
What is the secret to the perfect schnitzel?
The secret to the perfect schnitzel is to pound the meat thin, use a light breading, and fry it until golden brown and crispy. Be sure to use fresh ingredients and high-quality oil for frying.
How do you make schnitzel not soggy?
To prevent schnitzel from becoming soggy, be sure to use a light breading and fry it in hot oil. Do not overcrowd the pan, as this can cause the schnitzel to steam instead of fry. Drain the schnitzels on a wire rack after frying to allow excess oil to drip off.
How do you get breadcrumbs to stick to schnitzel?
There are a few things you can do to help breadcrumbs stick to schnitzel:
β’ Use egg wash. Egg wash helps to bind the breading to the meat.
β’ Press the breading firmly onto the schnitzel. This will help to ensure that the breading adheres.
What makes breading extra crispy?
To make breading extra crispy, try using panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs are coarser and create a crunchier texture. Fry the schnitzels in oil that is hot enough, but not too hot.
Why is my schnitzel soggy?
Schnitzel can become soggy if it is not fried at the correct temperature or if it is overcrowded in the pan. Be sure to fry the schnitzel in hot oil and avoid overcrowding the pan.
Why put schnitzel in fridge before frying?
Some people recommend putting schnitzel in the fridge before frying to help it to cook evenly. This is because the cold meat will help to slow down the cooking process of the breading, which can help to prevent it from burning before the meat is cooked through. However, this step is not essential, and many people find that they can get great results without putting the schnitzel in the fridge.
Does milk make breadcrumbs stick?
Yes, dipping meat in a mixture of egg and milk before coating it in breadcrumbs can help the breadcrumbs stick to the meat. It can also help to tenderize the meat.
Will breadcrumbs stick without egg?
Breadcrumbs may stick to meat without egg, but the coating will not be as crispy. However, egg will help to bind the breading to the meat and make it more likely to stay on during frying.
Why do people put lemon on schnitzel?
Lemon is a classic accompaniment to schnitzel, as it helps to cut through the richness of the meat and breading. It also adds a bit of acidity and brightness to the dish.
Do you put egg or flour first?
The traditional order is flour, egg, then breadcrumbs. However, there is no right or wrong answer, and some people prefer to coat the schnitzel in egg first.
How many minutes should I fry a chicken schnitzel?
The cooking time for a chicken schnitzel will vary depending on the thickness of the schnitzel and the temperature of the oil. However, as a general rule of thumb, a chicken schnitzel should be fried for about 4-5 minutes per side, or until it is golden brown and cooked through. Bone-in chicken pieces should be fried for 6-10 minutes per side depending on the thickness.
What is the best way to make breadcrumbs?
The best way to make breadcrumbs is to toast bread in a dry skillet until it is golden brown and then pulse it in a food processor until it is crumbly. You can also use store-bought breadcrumbs, but homemade breadcrumbs are generally more flavorful.
What not to do when frying chicken?
When frying chicken, it is important not to overcrowd the pan, as this can cause the chicken to steam instead of fry. It is also important not to move the chicken around too much in the pan, as this can cause the breading to fall off.
