There’s nothing like fresh hot shnitsel!
When my eldest walks by the kitchen and sees that I'm making shnitsel, he always comes to grab a piece. It’s honestly too tempting!
Over the years, I’ve perfected my methods of breading, frying, freezing, and I want to finally share it with all of you (because I keep getting questions every time I post about shnitsel). Truth is, it is not a recipe. Its a method. So follow along!
To start, you need to only partially defrost your chicken breasts. This helps slice thinner and more even pieces.
I like to slice it vertically since it makes smaller pieces (better for my kids).
I lay down a long sheet of foil and place my flour (or potato starch) and panko (or matza meal) directly on it. I place a bowl with my beaten egg in the middle. I use about 1 egg per 2 breast. I only add salt to the egg. No seasoning or sesame because allergies.
I start to dip first in flour, then egg, then panko. I use one hand for dry ingredients, one hand for wet ingredients so my fingers don't get breaded as well.
I lay all the coated shnitsel on a parchment paper.
Heat up a pot on a little higher than medium heat with at least 1 inch of neutral oil (I use canola).
Once hot, fry shnitsel. Do not overcrowd the pan or they might stick. Fry on each side for about 1-2 minutes, until golden.
To drain: I prepare a 9x13 aluminum pan, lined with 2 layers of paper towel. I carefully place the shnitsel on its side, just so only a little part of it touches the paper towel, just like a filing system. This helps drain the oil, but not sit in the oil at the same time.
To freeze:
Wait for it to cool completely then place in freezer safe ziploc bag and freeze. U can thaw as much and as little as needed at a time.
To thaw:
Place on a baking sheet and in a 350F oven until defrosted and slightly crispy!
For full video, click here.
Enjoy,
Guila
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