For an added depth of flavor try adding ground dried mushroom powder to the flour.
Best Ever Chicken Shnitzel with Panko
Servings
Ingredients
- 1 cup panko bread crumbs
- 1 teaspoon paprika in oil can use regular paprika
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 2 large eggs
- 8 6 ounce skinless, boneless chicken breasts, pounded or cut thin
- 1 cup flour
- 2 tablespoon dried mushroom powder optional
- oil for frying
Instructions
- Combine panko, paprika, and half of salt and pepper in a bowl, set aside.
- Prepare another bowl with beaten eggs and a third bowl with the flour and the rest of the salt and pepper and optional mushroom powder.
- Heat a large frying pan over high heat and add a thick layer of oil (the more oil you use the crispier the chicken will be and the less oil will actually be absorbed, so don’t skimp and save the extra oil for another use).
- Once oil is hot, take each piece of chicken and dredge in flour, then egg then panko. Then place in hot oil, do not overcrowd the pan. Turn when browned and place on a plate lined with paper towels. Repeat until all chicken is finished.
- This chicken is great hot, cold, room temperature and any time. Enjoy.
There is nothing like fresh schnitzel out of the frier, but it will be fine to keep in the fridge a few days.
Will this be fresh if made on thursday to be served on Shabbat lunch?
A request. If I wanted to change pessadika cakes to ordinary cakes how do I replace the matza meal with flour and which flour etc and instead of potato flour? Enjoy succot.
I love schnitzel and I recently discovered kosher panko at my supermarket and I love using it.