The perfect chicken schnitzel is a study in contrasts: tender chicken encased in a crisp, golden crust that shatters pleasingly with each bite. At Himmel’s Chicago, Carol Himmel has made this German classic a signature dish, demonstrating the technique on NBC5 Chicago. This humble yet elegant preparation celebrates simplicity and technique, transforming everyday chicken into something truly special.
NBC Chicago Himmel Chicken Schnitzel Recipe
Course: MainCuisine: USADifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
10
minutesCalories
457
kcalTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 4 boneless, skinless chicken breasts
200 g 1 1/2 cup flour
3 3 eggs
300 g 3 cup fresh breadcrumbs
60 ml 1/4 cup vegetable oil
4 tablespoons 4 tbsp butter
Salt, to taste
Freshly ground black pepper, to taste
2 2 lemons
Equipment
Large skillet- tongs
- paper towels
- 3 shallow dishes for breading station
- Meat mallet
Directions
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 0.6cm (¼ inch), being careful not to tear the meat.
- Season both sides of each chicken breast generously with salt and pepper.
- Set up a breading station: place flour in the first dish, beat eggs in the second dish, and put breadcrumbs in the third dish.
- Dredge each chicken piece in flour, shaking off excess, then dip into beaten eggs, allowing extra to drip off.
- Press chicken firmly into breadcrumbs, ensuring an even coating on both sides. Set breaded cutlets aside on a plate.
- Heat the oil and butter in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully place breaded chicken in the pan, working in batches if necessary to avoid overcrowding.
- Cook for 3-4 minutes per side until golden brown and crisp, adjusting heat if browning too quickly.
- Transfer to paper towels to drain excess oil, then move to a warm plate.
- Serve immediately with lemon wedges on the side.
Notes
- For authentic texture, use fresh breadcrumbs rather than panko or pre-packaged varieties. Day-old bread pulsed in a food processor creates the perfect crumb.
