Chicken schnitzel
CHICKEN SCHNITZEL
Every cuisine has some sort of schnitzel, whether it comes in the form of a cutlet, or a thicker and smaller version, a chicken finger- any breaded, crusted, seasoned version of meat will do. Schnitzel is very easy to make. Golden and crispy on the outside; juicy and tender on the inside—it's one of the easiest and most family favorite (and requested) dishes in my household.It started with one of our favorite German restaurants in Brooklyn, NY, where they served the most delicious pork schnitzel and potato pancakes with apple sauce in the area. We very much enjoyed veal, pork, and chicken schnitzels with mushroom sauce and sauerkraut in various towns and cities in Germany and Austria, and we were lucky to find an amazing German-style restaurants in Helen, GA, as well as Anna Maria Island, FL, where kids fell in love with chicken schnitzels, mashed potatoes, and red cabbage. But I wanted to make something that is keto and carnivore-friendly that the whole family can enjoy at dinnertime.So here we go.Pre-heat the skillet on a medium heat until the pan is well heated through, and add butter or tallow to melt.Pat dry the chicken and season it with salt on both sides (pepper is optional).Make the coating by mixing pork rinds, salt, and grated parmesan cheese. In a separate bowl, beat the eggs and salt together. Dip both sides of the chicken in the eggs first, and then fully dredge it in the pork rind mixture. Add pork rind-covered chicken to the skillet and fry on both sides until golden brown and cooked through.This recipe also works beautifully if you want to make your chicken schnitzel in the air fryer.But...If you are trying to avoid fried foods but don't own an air fryer with a basket, you can still achieve the same crispiness as you would with a mesh basket or a frying pan. The secret to achieving the same level of crispiness is to preheat your pan in the oven before placing your food on it, and to grease it well with melted butter or tallow on both sides. Line a baking sheet with foil, and grease it with melted butter or tallow. Place the pan in the preheated oven to ensure the pan is hot before the meat even touches it. This will ensure that the breading gets extra crispy during cooking. Remove the baking sheet from the oven. Arrange the chicken in a single layer on the pan. Bake the chicken for five or six minutes. Flip and continue to cook until the chicken is no longer pink or a thermometer inserted into the center reads at least 165 degrees F.Chicken schnitzel is great on it's own but also pairs well with pretty much anything, from fries, mashed potatoes to steamed broccoli. But our favorite side is this GERMAN RED CABBAGE or SMASHED POTATOES WITH HERBS. Bon appetite! Your fork is waiting!
Ingredients
- 2 lb chicken skinless boneless thighs or breast
- 1 cup pork rinds
- 2 eggs
- 1/2 cup parmesan
- 2 tsp salt to taste
Instructions
- Pre-heat the skillet on a medium heat until the pan is well heated through, and add butter or tallow to melt.
- In a medium bowl, thoroughly mix pork rinds, 1 tsp of salt, and parmesan cheese. In a separate bowl, beat the eggs and salt together. Pat dry your chicken and season it well with salt on both sides. Dip both sides of the chicken in the egg and fully cover with pork rinds mixture on both sides.
- Add pork rind-covered chicken to the skillet and fry on both sides until golden brown and cooked through. Enjoy!
Video
Notes
Nutrition
Serving: 1servingCalories: 531kcalCarbohydrates: 1gProtein: 68gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 683mgSodium: 1.866mgPotassium: 735mgSugar: 1gVitamin A: 812IUVitamin C: 0.04mgCalcium: 239mgIron: 4mg
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