I use fresh, free-range chicken, good-quality breadcrumbs and olive oil for shallow-frying (although the recipe provides options for deep-frying and oven-baking as well). Super crispy on the outside, juicy and tender on the inside, these schnitzels are ideal for easy weeknight family dinners, especially as they are freezable and can be made in bulk. I know everyone is always going to love them, they’re ready in under 30 minutes, and they can be served in SO many different ways and go with almost any side! Try serving Freezer-friendly Chicken Schnitzel with anything from a simple green salad, steamed vegetables or coleslaw, to mashed potatoes, cauliflower cheese or a buttery potato gratin.
What can I serve with chicken schnitzel?
These schnitzels are so versatile that they go with a host of sides, such as: Homemade ColeslawOven Baked Crispy Potato WedgesFries – sweet potato or potatoSteamed cornA simple green saladFreezer-friendly Mashed PotatoesSteamed or roasted vegetablesPotato SaladCheat’s Caesar SaladWhole Cheesy Cauliflower BakePotato Gratin
What are some ways I can use chicken schnitzel leftovers?
Chicken schnitzel leftovers are perfect in a salad sandwich the next day for lunch (we love it in school lunch boxes) or heaped on a Caesar Salad. You could also try serving it sliced and heaped on top of Creamy Mushroom & Bacon Fettuccine or Easy Fried Rice.
Tips for making the best chicken schnitzel
Even thickness – To ensure the chicken cooks evenly with no patchy spots, pound the chicken to an even thickness using a mallet or rolling pin. Aim for around 1 cm (1/2 inch) thick.Use baking paper – To aid in clean-up and to help coat your chicken without messy fingers, create a “crumbing station” using baking paper (check out the recipe for more info).Seasoning – Seasoning the chicken with salt first, works as a dry brine and keeps the chicken juicy and tender during cooking, so do not skip this step!Use a suitable pan – Choose a heavy-based frying pan large enough to fit the chicken without overcrowding. The heavy base will retain an even temperature, which results in an even, golden crumb.Batch-cook – If you don’t have a large enough pan, cook the chicken in batches as overcrowding can result in uneven and soggy crumbing.
What oil is best for frying chicken schnitzel?
I have listed a few options for you in the recipe. For super crispy, golden and even crumbing, the best oil to use is a high smoke-point oil, such as canola oil, vegetable oil, rice bran oil, sunflower oil or avocado oil. A good-quality olive oil can also be used for shallow-frying and baking, although it can produce a patchy golden coating.
Watch how to make Freezer Friendly Chicken Schnitzel
What are some other similar recipes?
If you enjoyed this Freezer-friendly Chicken Schnitzel you are sure to love:Crispy Baked Chicken SchnitzelCrumbed Lamb Cutlets with Caper MayonnaiseTraditional Pork SchnitzelPork TonkatsuSouthern Fried Chicken BurgerHomemade Fish and Chips 5 from 2 reviews Note 2 – Crispy, oven-baked golden chicken schnitzels are possible if you follow this tip. Preheat the oven to 220°C (425°F) (200°C/400°F fan). Arrange the 3 cups (180 g) of panko breadcrumbs on a lined baking tray and spray with olive oil. Bake for 5–8 minutes, stirring halfway until they are golden. You can skip this step, but the schnitzels will not be evenly golden. Wait until the breadcrumbs have cooled slightly before using them to coat as per the recipe.
MAKE AHEAD
How to refrigerate and freeze uncooked chicken schnitzel Prepare the chicken schnitzel as per the recipe and refrigerate for up to 3 days or freeze for up to 2 months. Use a large container or reusable sandwich bag to freeze and line each layer of schnitzel with baking paper to stop them sticking together. That way when it’s time to cook, it’s as simple as removing the number of chicken schnitzels you require and allowing them to thaw in the fridge overnight before cooking. Once thawed, breadcrumbs may appear soft but will crisp up when fried. Can I cook chicken schnitzel from frozen? You can, but it’s difficult to get right! If the temperature of the oil is too hot, the outside of the chicken schnitzel will cook faster than the inside, which can result in an overcooked crumb and an undercooked inside. If pan-frying chicken schnitzel from frozen, use a medium–low heat and cook the chicken for 4–6 minutes longer than the recipe or until cooked through. Baking can result in the chicken drying out. If baking chicken schnitzel from frozen, cook the chicken for 8–10 minutes longer than the recipe or until cooked through.
LEFTOVERS
How to store cooked chicken schnitzel Refrigerate cooked chicken schnitzel for up to 3 days, reheat in the microwave for juiciest results (the crumbing will soften but the end result is equally delicious). How to freeze cooked chicken schnitzel Freeze cooked chicken schnitzels for up to 2 months. Place them in a single layer on a baking tray lined with baking paper and, once frozen, transfer them to a freezer-safe container or reusable sandwich bag. Reheat from frozen in the microwave for best results until piping hot (as above the crumbing will soften but the end result is equally delicious).
