Is it better to cook schnitzel in oil or butter?

Traditionally Schnitzels are fried in clarified butter which is called Butterschmalz in German. Normal butter will not work in this recipe, because it has such a low smoke point. You need to use about 1/2 inch of oil in the pan so the schnitzel cooks evenly and can ‘swim’ in the pan.

How do you keep chicken schnitzel from getting soggy?

Cover completely and press down with fingertips. “Crumb just before you cook them, as the moisture can come through the chicken and make the crumbs soggy. Crumb and fry keeps them crisp,” Tony says.

What is the best way to cook schnitzel?

The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.

What’s the best way to make chicken schnitzel?

Season the chicken cutlets with salt and pepper on each side. Working one at a time, thoroughly coat each seasoned cutlet in the flour (tapping off any excess), then the smooth mustard-water mixture (letting the excess drip off), then the breadcrumbs (tapping off any excess). Transfer to a plate or baking sheet.

How long do you cook chicken schnitzel in a frying pan?

Place a large skillet over medium high heat and add the olive oil . Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-5 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.

What to serve with chicken schnitzel and potato salad?

Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the potato salad to a serving dish. Garnish the chicken schnitzel and sauerkraut with the parsley. Serve with the lemon wedges on the side.

What kind of mustard to use for chicken schnitzel?

Making sauerkraut usually takes weeks, but in this recipe you’ll prepare a fresh, quick version with savoy, a beautiful, crinkly variety of the vegetable. Cooked down with apple cider vinegar, whole grain Dijon mustard and thick, sweet honey, the result is a complex, classic pairing for crispy chicken schnitzel (thin, breaded cutlets).