How on earth did I find a man who makes homemade chicken fingers on the reg…AKA the way to my heart?! I’d like to thank my future mother-in-law for teaching this man about the finer things in life.
If you’re a meat eater and a fan of chicken, this is an easy, budget-friendly recipe that’s fun for the whole family. It’s often served in Israel and Vienna, so just pretend you’re journeying through a faraway land as you dine. You’ll need a food processor to grind up the bread, and while I’d never recommend store-bought breadcrumbs, you’d essentially avoid the need for a food processor if you go this route. Chicken schnitzel is typically served with lemon juice, but the American in me can’t help but grab for the ketchup. Some opt for a side of fries, but we’ve always had it over a salad (recipe below).
1 pound boneless skinless chicken tenders (or chicken breasts to be cut into tenders)
3/4 cup flour
1/3 cup milk
2 cups breadcrumbs
1/4 tsp salt
Pepper to taste
Vegetable oil for frying
- Trim any bits of fat from the tenders or breasts, then place all the chicken on a plate. If you have breasts, you’ll need to cut them down. Place your hand on the top of the breast. Slice carefully & horizontally into the thickest round edge, slicing about three quarters of the way into the breast, unfold the breast into two symmetrical halves (a “butterfly” of the breast). Slice down the middle to divide the breast into two equal pieces. If need be, pound the pieces until they are of uniformed thickness.
- Set up three wide bowls and a large empty plate on your countertop. Add the flour in the first bowl. In your second bowl, beat the eggs together with 1/2 cup of milk and 1/4 tsp salt until well mixed. In your third bowl, add the breadcrumbs. Place empty plate nearby for your coated schnitzels.
- Pour oil into a skillet or sauté pan until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium.
- While the oil is heating, dip each breast one by one into your bowls, starting with coating each schnitzel in flour, then the egg mixture, and finally in the breadcrumbs. It’s probably a good idea to wash your hands of the contents before repeating the process for the remaining tenders.
- Add the schnitzels to the oil over medium heat around 350 degrees F. The oil should not be so hot that it’s smoking or splattering. Fry the tenders in single-layer batches until golden brown on both sides. It should take about 2.5 – 3 minutes per side to cook the schnitzels.
- Set the schnitzels on a drying rack (or on a paper towel-lined plate) to drain excess oil. Pro tip: Keep the first batches of schnitzels warm and crispy by placing them in the oven on the lowest setting (ours is 170 F).
- Sprinkle the schnitzels with additional salt to taste if desired. Serve hot with lemon wedges or your favorite condiment. The entire meal pictured below was bought at Trader Joe’s and was very friendly on the bank account. Cheap & cheerful wine pairing: Upper Eden, Pinot Noir!
Bag of mixed greens with chopped tomato, avocado and dressing.
The Only Salad Dressing You Should Be Making
1 tbs balsamic vinegar
1 tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp freshly ground black pepper
1/3 cup plain yogurt – Greek is fine but regular is better
Combine all ingredients in a small bowl and whisk together. Toss with mixed greens and enjoy!