Discover the art of crafting a Parisian Chicken Breast Schnitzel, embracing a touch of French culinary elegance, and bid adieu to the store-bought breaded chicken nuggets and cutlets.
Known by a medley of names - Pariser Schnitzel, Parisian Schnitzel, or French-Style Schnitzel, this delightful dish offers a seamless blend of taste and tradition.
Delicious and healthier for you, these Parisian chicken schnitzels can be served with salads, potatoes in any form, cooked vegetables, or just in simple sandwiches. They are perfect for picnics, lunches, and dinners.
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Growing up in Eastern Europe with a German grandmother, schnitzels were a staple in our household. They were traditionally made with flour, bread crumbs, and egg. My mom, however, gave them a French twist, using just flour and egg.
These schnitzels, a cherished treat during my childhood, have remained a favorite in my family. They're simple to make and a delightful alternative to store-bought chicken nuggets or cutlets. They're enjoyed in various forms, be it during meals, on travels, or in sandwiches.
The mere mention of "Schnitzel" brightens up my daughter's face, and my husband, too, can never have enough of them.
The beauty of this recipe is that you can replace chicken with any meat you like. I like pork schnitzels, thin cuts of beef, or turkey breast. In other words, follow the recipe and use the cut of meat you prefer.
How to make Chicken Schnitzel
To make chicken breast schnitzels is the same way you would make pork schnitzels or beef/veal schnitzels.
Step 1. Clean the chicken breast and slice it horizontally into thinner pieces. Although it's typically tender enough without pounding, feel free to do so if preferred. However, pounding is advised for pork or beef cuts.
Step 2. Grab two plates or trays. Fill one with a mixture of flour, salt, pepper and the other with beaten eggs.
Step 3. Take one slice of meat and toss it in flour on both sides to cover.
Step 4. Shake the excess flour. Dip the meat into the egg.
Step 5. Heat oil in a skillet to around 350°F before adding the coated chicken. Ensuring the oil is hot will prevent the chicken and batter from absorbing excess fat.
Fry on medium heat for about 4-5 minutes each side until golden brown. Avoid overcrowding the schnitzels in the skillet. Once done, transfer them to a plate.
Continue the same process until you use up all the chicken.
How To Serve:
These chicken schnitzels are great served with mashed potatoes, roasted potatoes, or French fries made from scratch (yum!). Here is a recipe for Baby Potatoes With Butter And Dill that is amazing in the summer.
Any other raw or cooked vegetable you like works as well. Do you like mushrooms, asparagus, peas, or green beans? These vegetables are perfect for the schnitzels. My recipe for Super Easy Green Peas with Mint Recipe is excellent for schnitzels.
Schnitzel is often eaten with just a bit of freshly squeezed lemon juice or a sauce.
Make a salad also to complement your meal, and here you have a gorgeous lunch or dinner! Try this recipe for Lentils Corn And Pepper Salad or this Mediterranean Eggplant Salad.
It will also become a favorite for your kids, and the frozen bags of chicken nuggets will soon become a sad memory!
Variations
If you use pork or beef, make sure the cuts are thin. Also, pound them a little bit, as the pork and beef tend to be a little less tender compared with chicken or turkey.
What kind of pan do I need to use?
The pan could be a regular frying pan that doesn't need to be very deep. We pan-fry them. We do not deep fry them.
My grandmother used to fry the schnitzels in lard, but my mom would use sunflower oil because it is neutral. Choose vegetable oil if you don't have sunflower oil.
Expert tip:
The oil needs to be hot if you want to have crispy schnitzels. To figure that out, do a little test: place the handle of a wooden spoon into the oil—if tiny bubbles begin forming around it, you're good to go.
Storage Instructions:
Store schnitzels in an airtight container in the fridge for 3-4 days. Reheat on a baking sheet at 400°F for 10-15 minutes; microwaving may make them soggy. Though I usually don't freeze them, you can.
Freeze them flat on a baking sheet for an hour before transferring them to freezer bags or containers to prevent sticking. Reheat frozen schnitzels at 400°F for 20-25 minutes or until warmed to your preference.
Enjoy!
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📖 Recipe
Parisian Chicken Breast Schnitzel
Ingredients
- 4-5 medium chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- vegetable oil for frying I used sunflower oil
Instructions
- Clean and slice the chicken breast horizontally into thinner pieces.
- Grab a deep frying pan and pour the vegetable oil into it. Heat the oil while you prepare the chicken.
- Prepare a plate with flour where you add salt and pepper. Mix well.
- Prepare another dish with beaten eggs.
- Take one slice of meat and toss it in flour on both sides.
- Shake the excess flour.
- Transfer to the other plate and dip the meat into the egg.
- Place the coated chicken in the pan and fry on medium-high heat for about 4-5 minutes on each side, or until golden brown.
- When done, transfer the schnitzels to a plate and serve warm or cold.
Notes
- Use thinly sliced chicken for even cooking.
- Sunflower or vegetable oil is ideal for frying.
- Coat with seasoned flour, then dip in egg.
- Fry on medium-high heat for a crispy texture.
- Serve warm or cold; avoid microwaving when reheating.
- For a variation, try pork or beef slices.
Heather says
Can you make these in an air fryer?
The Bossy Kitchen says
I never made this recipe in an air fryer, so I wouldn't know to tell you at what temperature it needs to cook or for how long. You made me think, though...
Heather says
@The Bossy Kitchen, Me too. I would like to try it.
The Bossy Kitchen says
I would mix the eggs with a little bit of oil, then dunk the chicken pieces in the mixture, coat them with flour, then put them in the air fryer. Maybe at 380F for 10 minutes on one side and for another 7-8 minutes on the other side? I will have to try it too. If you figure it out, let me know, and we make notes on the recipe! :- )