Schnitzel is a thin slice of meat, usually breaded and fried. The dish supposedly originated from Austria. The schnitzel is known by different names in different countries. The Schnitzel can be made with any meat of your choice.
I usually make Schnitzel when I’m in no mood for an elaborate cooking. Serve with some steamed veggies and mashed potatoes on the side, my boys are on cloud nine 🙂 I always end up making double the quantity as they ask me to pack the same combination for next day’s lunch. This time I served the Schnitzel with steamed veggies and stuffed potatoes.
If you wish, you may bread and refrigerate the Schnitzel for later use. If not, just season the meat slices and refrigerate and do the breading just before serving.
- 4 Chicken Breasts
- to taste Salt
- to taste Pepper powder
For the Breading
- 1 cup Flour / Maida
- 2 Beaten Eggs
- 1 cup (or more) Breadcrumbs
- Oil for deep frying
- Place each breast piece in a cling wrap.
- Flatten them using a mallet or rolling pin.
- Season both sides of the meat slice with salt and pepper powder.
- Keep aside for 10 minutes.
- Heat oil for deep frying.
- Coat both sides of the meat slice with flour. Shake off excess flour.
- Dip in the beaten eggs, making sure it's well coated.
- Coat both sides of the meat slice with breadcrumbs.
- Fry in hot oil till golden brown on both sides.
- Drain onto an absorbent paper.
- Serve hot with accompaniments of your choice.