A great schnitzel comes down to some small details that make all the difference.
. So I'm excited to announce that starting today I will be expanding into new recipe territory. Sure, a live fire is still my preferred cooking method and grilling will remain a central focus, but there are so many other foods that are important to my life and kitchen. It's with renewed enthusiasm that I'm now going to be sharing them with all of you.chicken schnitzel
Over all that time of cooking and eating schnitzel, I've refined my method to what I think is perfect—I still order schnitzel at restaurants, but it's rarely as satisfying as the version I make at home. There's nothing revolutionary in my recipe, but a great schnitzel comes down to some small details that make all the difference.
Then one day I decided to host a family Shabbat, and I wanted to prove that I was worthy of passing down our schnitzel tradition. To ensure everything was perfect, I took out moisture insurance by brining my chicken breasts for thirty minutes beforehand. Most recipes will call for pounding the chicken between two pieces of plastic wrap, parchment, or wax paper. I've suffered too many chicken splatters using that method, so I've employed what seems to be a more fail-safe method—a Ziploc bag. A thicker, sealed bag won't break like plastic wrap or wax paper sometimes do, and the juices won't go flying all around your kitchen, which, in my book, is definitely worth the slightly higher cost.
The toasting dries out the bread just enough for it to break down in a food processor, but leaves enough moisture that the breadcrumbs retain some heft. The result are breadcrumbs that stick well and produce a coating that isn't too skimpy or thick.With the chicken brined and pounded and the crumbs ready, it's time for the breading process. I start with a coating of flour, giving the chicken a dry surface allows the beaten egg to adhere to the meat.
Contact with the pan, though, can be a bit of a curse as well: Since the slightly uneven surface of the chicken may not touch the bottom of the pan evenly, some portions of the schnitzel can brown faster than others. To combat uneven browning, I regularly look under the cutlet and flip it every time I notice the breading browning too much or too fast. This means it's not just one flip halfway through cooking, but multiple flips based on appearance.
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