Plate of chicken schnitzel with capers and lemons
The Best Cut Of Chicken To Use When Making Schnitzel
When it comes to making a good schnitzel, using chicken breast is key. Their uniform shape and thickness will cook evenly for a crispy exterior and juicy interior every time.
A chicken breast's flat, boneless, skinless surface without excess fat allows for efficient dredging in flour, egg wash, and breadcrumbs, ensuring an even coating that sticks well.
To further optimize cooking, use a meat mallet or a rolling pin to pound the chicken breast thinly between sheets of plastic wrap to ensure it cooks perfectly.
However, not all chicken breasts are the same size. For thicker breasts, slicing them horizontally into two cutlets before pounding and frying can help to reduce cooking time.
Season the pounded chicken breast with salt or a rub, then let it rest uncovered in a fridge for a few hours to help the meat retain moisture and build flavor.