Healthy Chicken Schnitzel Recipe – Not Enough Cinnamon (2024)

FAQs

Are chicken schnitzels healthy? ›

Schnitzel is usually fried, which isn't the healthiest thing, but if you have no weight issues or cardiac markers, it won't hurt you. The chicken in schnitzel is skinless white meat, which is high in protein and low in fat.

Cook schnitzels, in batches, for 4 to 5 minutes each side or until golden and cooked through. Cooking in batches helps maintain oil temperature and prevents schnitzels becoming soggy.

I've found that seasoning the chicken directly first gives me more flavor. Heat the oil well. The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel.

To keep schnitzel, or any fried food (like churros!), crispy, place it on a cooling rack over a baking sheet after frying, instead of on a paper towel. Crazy, right?! The air circulation (this is KEY!) underneath the food keeps the bottom from getting soggy while you're finishing up cooking.

Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing. How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.

The highest fat content in a chicken comes from the skin, followed by the wings, which just barely edge out the next-fattiest cut of chicken meat, the thigh. Next up is the drumstick, followed by breast meat, which is the leanest cut of chicken.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

The secret to making the best schnitzel, in my opinion, is to quick-brine the chicken. By soaking the chicken fillets in a saltwater bath for just 30 minutes before breading, you ensure they come out flavorful and irresistibly juicy.

I've been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt. The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks.

You Don't Start Dry

The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

Do you cook schnitzel on high or low heat? ›

Remember, the key to a crispy coating is frying the schnitzel at the right temperature. Too low and it'll absorb too much oil, too high and it'll burn. Aim for medium-high heat and you'll get that golden, crispy finish every time – about 165°C if you have a kitchen thermometer.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

To eliminate the issue, dredge raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated. Remove excess flour before cooking. This layer will fry up crispy or, if you're using breadcrumbs, will prevent them from falling off.

Instead of dredging chicken schnitzel in flour try cornstarch instead of flour, a Chinese velveting technique that keeps the meat moist and tender. Panko breadcrumbs gives extra crunchiness and Italian Parmesan adds umami. The breaded meat cutlet goes by many names. For Germans and Austrians, it's schnitzel.

I would also recommend using grapeseed oil for searing because it has a high smoke point and we want to make sure the breading doesn't burn. Once you flip the schnitzel, you can add a tablespoon of butter to finish and give it that extra flavor!

Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts.

Health Hazards

Chicken, of course, is one of these animal products, and though it has less cholesterol than other fatty proteins —like bacon or steaks with ribbons of fat — it still contributes to your overall cholesterol levels.

Your traditional chicken schnitzel can have over 20g of net carbs per serving.