Mini schnitzels with chicken

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Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners

Thin chicken escalopes coated in a crispy breadcrumb and herb mix and served with pasta or German spaetzle? Delicious! These mini schnitzels are great for family dinners and an alternative to the old favourite chicken nuggets!

We chose to make ours with lean chicken breast but you can also make it with thin cuts of veal or pork if you prefer.

Serve it with pasta or potatoes for a tasty midweek supper dish that the whole family will enjoy. It may well become a regular favourite for dinnertime!

Summary

Prep: 10 mins
Cooking: 10 mins
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 12 mini chicken schnitzels

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners

Chicken schnitzel is a dish that is typically associated with Germany, but its origins actually predate Germany. Records have been found that date the schnitzel all the way back to the Romans, who were pan frying their own versions!

Nowadays, different twists on schnitzel can be found in almost every country.

In Japan a thinly pounded meat is known as Tonkatsu and in Italy the famed Cotaletta alla Milanese is the local variation on Schnitzel. Israel and Iran both have their own traditional take on the dish.

Traditionally schnitzel is made with veal, but in recent years a focus on healthier living has led to leaner versions being created, mostly made with chicken breast.

Whichever meat you choose to enjoy it with, schnitzel is a great mealtime classic that we hope the whole family enjoys.

Ingredients

  • 2 chicken breasts, butterflied
  • 1 teaspoon mild paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon parsley leaves, chopped
  • 100 grams fine white breadcrumbs (or 2 white bread rolls if making from scratch).
  • 100 grams plain flour
  • 2 eggs, lightly beaten
  • 1 tablespoon milk
  • Oil for frying (like grapeseed oil)

Instructions

  1. If you are using prepackaged breadcrumbs then give these a whizz in the blender to make them super fine. If you wish to make your own breadcrumbs then take your 2 white bread rolls, put into a food processor and pulse until an even crumb is achieved.
  2. Spread the breadcrumbs out evenly over a baking tray and bake on the lowest heat possible until they are golden. Return them to the processor for one final blend until they reach a fine texture.
  3. In order to butterfly your chicken breasts, put them on a chopping board and place your hand flat on top of the fillet. Using a sharp knife slice into one side of the breadth of the fillet, starting at the thicker end and ending at the thin part. Open out the breast so that the two halves are sitting next to each other.
  4. Put one of the butterflied chicken breasts on a chopping board, cover with greaseproof paper and beat with a tenderiser until as thin as possible without making holes. If you don’t have a tenderiser you can roll it with a rolling pin. Repeat with the remaining chicken pieces.
  5. Cut each piece of tenderised chicken into 4 equal slices to give you 12 pieces in total.
  6. In a shallow bowl place the plain flour. Set aside.
  7. Beat the eggs with the milk in a separate second bowl. Place next to the flour bowl.
  8. Mix your breadcrumbs with your paprika, garlic powder and chopped parsley leaves and place on a flat plate. Place these next to the egg mixture.
  9. Heat ½ cm of your cooking oil in a fry pan on a low-medium heat.
  10. While the oil is heating, take a piece of chicken and coat first in the flour, then submerge in the egg mixture, and then shaking off any excess, place it in the breadcrumbs until fully coated. Don’t press the breadcrumbs into the meat as it can end up too hard.
  11. Drop the escalopes into the pan and cook until golden brown on the bottom. Swirl the pan constantly to cascade oil over the top of the escalopes.
  12. Turn over and repeat.
  13. Once both sides are golden (a matter of minutes), the mini schnitzels are ready.
  14. Place on a plate lined with kitchen paper, to absorb the excess oil and serve immediately with a squeeze of lemon, some pasta and vegetables.

 

Mini schnitzels – our step by step guide:

1

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
1

Make the breadcrumbs (optional)

If making the breadcrumbs from scratch, tear your rolls apart and put them in the food processor.

Process until you’ve achieved an even crumb. Don’t worry too much about achieving a super fine texture.  We will be processing them again.

Place the crumbs on a baking sheet and cook on the lowest possible heat until golden and crispy.

Keep a close eye on them.  You only want to remove the moisture, not grill them.

2

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
2

Blend the breadcrumbs to a fine texture

Return the crumb to the processor and process to a fine texture. You want the crumb to be as fine as possible.

If you prefer to use prepackaged breadcrumbs then just pop those in the blender and process until they are super fine in consistency.

3

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
3

Flatten the meat

Place your butterflied chicken breasts under a sheet of greaseproof paper or clingfilm.

Be sure to not make holes in the meat, but pound the meat as thin as you can with a meat tenderiser.

4

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
4

Cut into smaller pieces

Cut your chicken escalopes into mini schnitzels.

We cut ours into 4 equal pieces, to make 12 total but you can make them as large or as small as you prefer.

5

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
5

Prepare the schnitzel coating

Place 100 grams plain flour in a shallow bowl.

Mix the egg with the milk in separate bowl.

Mix your breadcrumbs with your paprika, garlic powder and chopped parsley leaves and place on a flat plate.

Set the three bowls next to each other.

6

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
6

Prepare the frying pan

Heat ½ cm of vegetable in a large fry pan on a low-medium heat.

It should be hot enough that a breadcrumb sizzles in the oil.

7

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
7

Start with the flour

Dredge your chicken firstly in the flour.

8

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
8

Dunk in the egg

Now submerge it in the egg mixture.

Shake the piece to get rid of any excess egg.

9

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
9

Finally the breadcrumbs

Coat your chicken schnitzel lightly in the breadcrumb mixture.

Don’t press them into the breadcrumbs, just lightly coat them.

10

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners
10

Cook the mini schnitzels

Place them in the oil until golden underneath. Then turn them over and cook on the other side. It should only take a few minutes each side.

While they are cooking, keep swirling the pan constantly to cascade oil over the top of the escalopes.

Remove and place on a plate with some kitchen paper to absorb the excess oil.

 

Enjoy these mini chicken shniztels with a side of pasta, potatoes or even German spaetzle for a tasty family dinner!

 

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners

 

Mini schnitzels - enjoy making these delicious chicken schnitzel escalopes - perfect for family dinners

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5 from 3 votes

Mini schnitzels with chicken

Thin chicken escalopes coated in a crispy breadcrumb and herb mix and served with pasta or German spaetzle. Delicious! These mini schnitzels are great for family dinners and an alternative to the old favourite chicken nuggets.
Course Main Course
Cuisine German
Keyword chicken schnitzel, mini schnitzel, schnitzel
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
Author Mas & Pas

Ingredients

  • 2 chicken breasts butterflied
  • 1 tsp mild paprika
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley leaves chopped
  • 100 grams fine white breadcrumbs or 2 white breadrolls
  • 100 grams plain flour
  • 2 eggs lightly beaten
  • 1 tbsp milk
  • 100 mls oil for frying grapeseed oil

Instructions

  • If you are using prepackaged breadcrumbs then give these a whizz in the blender to make them super fine. If you wish to make your own breadcrumbs then take your 2 white bread rolls, put into a food processor and pulse until an even crumb is achieved.
  • Spread the breadcrumbs out evenly over a baking tray and bake on the lowest heat possible until they are golden. Return them to the processor for one final blend until they reach a fine texture.
  • In order to butterfly your chicken breasts, put them on a chopping board and place your hand flat on top of the fillet. Using a sharp knife slice into one side of the breadth of the fillet, starting at the thicker end and ending at the thin part. Open out the breast so that the two halves are sitting next to each other.
  • Put one of the butterflied chicken breasts on a chopping board, cover with greaseproof paper and beat with a tenderiser until as thin as possible without making holes. If you don’t have a tenderiser you can roll it with a rolling pin. Repeat with the remaining chicken pieces.
  • Cut each piece of tenderised chicken into 4 equal slices to give you 12 pieces in total.
  • In a shallow bowl place the plain flour. Set aside.
  • Beat the eggs with the milk in a separate second bowl. Place next to the flour bowl.
  • Mix your breadcrumbs with your paprika, garlic powder and chopped parsley leaves and place on a flat plate. Place these next to the egg mixture.
  • Heat ½ cm of your cooking oil in a fry pan on a low-medium heat.
  • While the oil is heating, take a piece of chicken and coat first in the flour, then submerge in the egg mixture, and then shaking off any excess, place it in the breadcrumbs until fully coated. Don’t press the breadcrumbs into the meat as it can end up too hard.
  • Drop the escalopes into the pan and cook until golden brown on the bottom. Swirl the pan constantly to cascade oil over the top of the escalopes.
  • Turn over and repeat.
  • Once both sides are golden (a matter of minutes), the mini schnitzels are ready.
  • Place on a plate lined with kitchen paper, to absorb the excess oil and serve immediately with a squeeze of lemon, some pasta and vegetables.

For another great chicken dish and a healthier take on chicken nuggets, take a look at our Gluten free chicken nuggets.

 

Gluten free without sacrificing on taste!