My husband is a German professor, and so that means that German and Austrian food does make it to our table every once in a while. We often host an end-of-term party for students at our house, which includes feeding all of the students who come. We usually have 30-50 students, and so we've had to figure out ways to feed them German-like food inexpensively and en masse. One of our most popular dishes is "Chicken Schnitzel Fingers." We found that if we cut the chicken breasts into "fingers," they would last longer for a larger crowd. The other nice thing about this dish is that they keep warm well in a low oven. We start making them ahead of time and put them onto baking sheets and into the oven when we're ready to serve them. It only takes a few minutes to reheat and the oil left in the bread crumbs crisps them right up again.
This has become a go-to meal for us since we always have some chicken breasts, bread, and a leftover egg or two. I usually don't make them into "fingers" when it's just family, but either way is tasty. It's especially good with a squirt of lemon right before eating...
Chicken SchnitzelLately, I've been serving this with a Potato Apple Gratin...which I'll talk about in my next post! Chicken schnitzel is especially good served with a warm German potato salad, but that post will have to wait until a later date.
3 chicken breasts
Salt and pepper
1/2 cup flour
1-2 eggs, whisked
1/2-1 cup bread crumbs (fresh work better, but the store-bought ones work fine too)
Canola or vegetable oil
1 Tbl unsalted butter
1 lemon, sliced into wedges
Place the chicken breasts in a large ziploc bag and pound to about 1/4-1/2" thickness. (If you don't have a meat tenderizer for this, go ahead and use a hammer.) Remove them from the bag and sprinkle both sides with salt and pepper.
Heat the oil and butter in a large pan on medium-high heat. The oil should be about enough to cover the bottom of the pan.
Place the flour, whisked eggs, and bread crumbs into three separate shallow bowls. Dredge the chicken breasts in the flour, shaking off excess flour. Then dip them in the egg mixture, removing excess egg, and then dredge in the bread crumbs.
When the butter is sizzling, place the chicken in the oil and let brown on one side. (Do not place more than three breasts in at a time as this will cool the oil.) Once the first side is browned (about 3-5 minutes), turn over and let the other side brown (about 3 minutes more).
Remove the chicken to a paper towel covered plate to drain excess oil. Serve immediately with a slice of lemon.