Sesame Chicken Schnitzel Bowls with Feta Tzatziki (2024)

FAQs

What's the difference between breaded chicken and schnitzel? ›

Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing. How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.

To eliminate the issue, dredge raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated. Remove excess flour before cooking. This layer will fry up crispy or, if you're using breadcrumbs, will prevent them from falling off.

Cook schnitzels, in batches, for 4 to 5 minutes each side or until golden and cooked through. Cooking in batches helps maintain oil temperature and prevents schnitzels becoming soggy.

Or in Jersey Shore parlance, “chicken cutlets.” To be fair these are not synonymous but rather “related” dishes. All three consist of breaded and fried chicken but the Milanese usually has parmesan in the mix while schnitzels are traditionally made with veal.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

Once you've flattened all of the cutlets, bread them. This is best done assembly-line fashion: flour, then egg and finally bread crumbs. The flour ensures the surface of the cutlet is dry so the egg wash will stick to it, keeping the bread crumbs in place.

The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

What is schnitzel called in America? ›

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

I've been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt. The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks.

In Germany, Schnitzel is most commonly served with any of the following: French fries. Spätzle and gravy. German Potato Salad.

You want a quick dish, but still something special? Then veal scaloppine, Italian-style escalopes are just the thing: with a fruity hint of lemon or with the subtle herbal aroma of wine, depending on your taste.

Chicken breasts are the traditional cut of meat for this dish but I find thighs are juicier and add more flavour. I've been making schnitzel for years, tweaking and perfecting my recipe, never entirely happy with the result. This is my latest version and I think it's delicious.

In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal.

The primary differences between a pork tenderloin sandwich and a Wiener Schnitzel are that the pork tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The pork tenderloin sandwich is also usually served on a bun.

The breading is typically an easy coating of flour, egg wash, and breadcrumbs. Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.