Food & Beverages

Delicious Chicken Schnitzel with Creamy Mash

Origin of Chicken Schnitzel

What is the origin of Chicken Schnitzel. A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

The English term schnitzel means in general all types of breaded, fried flat pieces of meat. Due to the similarity between schnitzel and escalope, in many of the countries listed below, people sometimes refer to schnitzels as escalope, and vice versa.

Easy Chicken Schnitzel Recipe

Chicken Schnitzels are incredibly easy to make. They are also tender, juicy, and delicious. I usually make them up during the week because they can be ready in under 30 minutes. Spiced with a combination of garlic, Parmesan cheese, salt, pepper, parsley, this recipe is simply out of this world. Serve them up with your favorite side dish such as mashed potatoes, fries or a garden salad.

Related Post: Pistachio Amoretti Recipe – Enjoy our delicious recipe

Chicken schnitzel with creamy mash
Chicken schnitzel with Creamy Mash
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Chicken schnitzel with creamy mash
Chicken schnitzel with Creamy Mash
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 2 tbsp cornflour
  • 2 medium eggs lightly beaten
  • 40 g fresh breadcrumbs
  • 25 g parmesan finely grated
  • 2 tbsp chopped fresh flatleaf parsley
  • 4 small skinless chicken breasts halved horizontally
  • Cooking oil spray
  • 600 g floury potatoes peeled and cut into chunks
  • 6 tbsp skimmed milk warmed
  • 320 g each green beans and sugar snap peas or mangetout steamed, and lemon wedges, to serve
Servings: people
Instructions
  1. Heat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with baking paper. Put the cornflour in a shallow bowl and season with ground black pepper. Put the eggs in a second bowl. Mix the breadcrumbs, parmesan and parsley in a third bowl.
  2. Put the chicken between 2 pieces of clingfilm and flatten slightly with a rolling pin. Dip the chicken, one piece at a time, into the cornflour to coat, then the egg, then the breadcrumb mixture.
  3. Spray the coated chicken pieces on both sides with oil, then put in the prepared baking tray. Cook for 15 min, turning once, or until golden and cooked through.
  4. Meanwhile, boil the potatoes in a large pan of water for 12–15 min until tender. Drain, then return to the pan, add the warm milk and mash until smooth.
  5. Divide the mash among 4 plates, top each with 2 pieces of chicken, then serve with the steamed veg, lemon wedges and a sprinkling of black pepper.
Recipe Notes
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