Ingredients
For the Chicken:
- Chicken breast fillets (you can also use thighs or other cuts)
For the Marinade:
- Vinegar
- Oil
- Salt
- Pepper
- Onions
For the Coating:
- 2 eggs
- 1 teaspoon oil
- Flour
- Salt
- Optional: Water or white wine to adjust the consistency
Preparation:
1. Begin by tenderizing the chicken. You can do this by gently pounding the chicken fillets with a meat mallet. Once tenderized, season them generously with salt and pepper.
2. Prepare the marinade by mixing vinegar and oil in a 1:1 ratio in a shallow dish. Add a coarsely chopped onion to the mixture to infuse the marinade with flavor. This will give the chicken a delicious, aromatic taste. Place the chicken fillets into the marinade, making sure they are fully submerged. It’s important that the chicken is covered completely to absorb the flavors evenly.
3. Let the chicken marinate for at least a few hours, ideally overnight. If you have time, allowing it to marinate for multiple days can intensify the flavors even more. The longer the chicken marinates, the juicier and more flavorful it will become.
4. After the marination time has passed, remove the chicken from the marinade. Use a paper towel to blot away any excess liquid from the chicken. This step is crucial because it ensures the breading will adhere properly to the chicken.
5. Prepare the coating by beating two eggs in a bowl, adding a teaspoon of oil, and seasoning with a pinch of salt. Gradually add flour to the egg mixture to create a batter-like consistency. If the batter feels too thick, you can thin it slightly with a bit of water or white wine, depending on your preference. The goal is to have a thick but smooth coating that will stick well to the chicken without being too heavy.
6. Dip each marinated chicken fillet into the batter, coating both sides evenly. Then, transfer the fillet to a plate of flour and coat it lightly, ensuring the breading sticks to the batter.
7. Heat oil or fat in a large frying pan over medium-high heat. Once the oil is hot, carefully place the coated chicken fillets into the pan, being cautious not to overcrowd the pan. Fry the chicken until golden brown on both sides. Depending on the thickness of the fillets, this can take about 3-4 minutes per side. Ensure the chicken is cooked through by checking the center or using a meat thermometer.
8. Once fried, remove the schnitzels from the pan and drain any excess oil on a paper towel. This will help keep the schnitzels crispy.
9. Serve the schnitzels hot, paired with classic sides such as mashed potatoes, sautéed vegetables, or a fresh salad. The crispy, golden crust and the savory onion-infused marinade give this dish a unique and delicious flavor.
The schnitzels are particularly flavorful, with a rich onion taste that permeates the meat. The combination of the tender chicken, crispy coating, and the savory marinade makes it a mouthwatering dish that will impress family and guests alike.
Tips for Best Results:
- If you want to add more flavor to the breading, you can mix in a little dried oregano, garlic powder, or paprika into the flour before dipping the chicken.
- For an extra crispy crust, you can double-coat the chicken by dipping it in the batter and then the flour twice, ensuring each piece is thoroughly coated.
- Experiment with different marinades to vary the flavor profile. You could try adding herbs like thyme, rosemary, or bay leaves for an aromatic twist.
Enjoy your homemade schnitzels with a variety of sides and sauces for a satisfying and flavorful meal.
