German Hen Schnitzel (referred to as Hühnerschnitzel in German) – this scrumptious and easy-to-make dinner options boneless hen breasts, coated in breadcrumbs and egg, then pan-fried to golden perfection. It’s a tasty twist on the basic Viennese schnitzel (Wiener Schnitzel). Serve it with lemon, mushroom or parsley sauce, mashed potatoes, and even slice it up and add it to a recent salad—good for leftover meals.
Immediately, I’d like to point out you easy methods to put together a straightforward and tremendous scrumptious European meal – a variation of the Wiener Schnitzel made with boneless hen breast. I normally serve it with lemon sauce or my favourite Italian Parsley olive oil sauce, alongside a vegetable facet like potatoes, inexperienced beans or a salad. TRY MY RECIPE FOR FLUFFY FRENCH MASHED POTATOES.
Behind the Bites
Legend has it the well-known Viennese schnitzel (Wiener Schnitzel) originated from Austria after which was launched all over the world by culinary fanatics and vacationers. The primary written recipe for the Viennese schnitzel dates again to the nineteenth century. It was at first thought-about an opulent dish, usually served to the higher class on account of the price of veal.
The very best-know principle says that Wiener Schnitzel was impressed by “Cotoletta alla Milanese,” an identical dish from Milan, Italy. In line with legend, Austrian Subject Marshal Joseph Radetzky introduced the recipe again from Milan within the 1850s throughout his navy campaigns, and it was then tailored to change into the Wiener Schnitzel we all know immediately. However, Austrian meals expects and historians word {that a} recipe for breaded veal may be present in cookbooks even a century sooner than the Milan model reached Austria.
The preparation and components of Wiener Schnitzel are legally outlined in Europe. Because of this solely schnitzel made with veal may be formally referred to as “Wiener Schnitzel.” When it’s made with pork or hen as an alternative, it should be clearly labeled. In Germany, for instance, you’ll typically see these variations listed on restaurant menus as Schnitzel “Wiener Artwork”—which interprets to “Viennese-style schnitzel.”
Substances and Substitutions
- Boneless skinless hen breast
- Breadcrumbs
- Flour (optionally available, typically I’ll skip it)
- Seasoning: salt, black pepper, dried oregano, parmesan cheese (optionally available)
- Vegetable oil for frying
How one can put together German Hen Schnitzel?
1st: Put together the hen by reducing lengthwise and urgent it with a kitchen hammer to be equally skinny on all sizes. Season with salt and pepper.
2nd: Then coat every hen with flour, egg and breadcrumbs and fry instantly after. Drain on kitchen paper and serve.
TIP: All the time place plastic wrap over the meat earlier than pounding it—this helps shield its texture and retains it from tearing.
Hen schnitzel lemon sauce:
There are one million methods to serve hen schnitzel, however one significantly great way is with lemon-butter sauce. All you want is one (natural) lemon, 50g (1.8oz) butter, 100 ml white wine, 200 ml hen broth and a few sea salt.
How one can make it: Soften butter on low warmth, then whereas always stirring add the hen broth, wine and lemon juice and sprinkle with some salt. Prepare dinner for one more 5 minutes on low warmth. Then serve alongside the hen schnitzel.
Facet dishes for Hen Schnitzel:
German Hen Schnitzel (Hühnerschnitzel)
German Hen Schnitzel (Hühnerschnitzel) – simple, delicate and scrumptious dinner recipe with boneless skinless hen breast, breadcrumbs and eggs for frying.
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- 500 g (17oz) boneless skinless hen breast
- 1 massive egg
- 100 g (3.5oz) breadcrumbs
- 4-5 tbsp. all function flour
- sea salt and black pepper to style
- vegetable oil for frying
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First, minimize every hen breast lengthwise to make it thinner with a pointy knife. Make smaller cuts if the hen breast is simply too lengthy.
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Place hen cuts between plastic wrap and with a wood kitchen hammer to pound the hen equally skinny on all sides. Sprinkle with salt and pepper and put aside.
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In 3 separate shallow bowls add overwhelmed egg, breadcrumbs and flour. Preheat the pan with oil and coat every in 1st. flour, then egg and eventually breadcrumbs. Add to frying pan instantly after.
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Lastly, fry in oil on either side (on low warmth) and with a lid on if wanted till golden. Switch onto kitchen paper to empty from extra oil. Serve instantly.
VARIATIONS: add some freshly grated parmesan cheese and dried oregano to the breadcrumbs earlier than rolling the hen in it for extra taste. Generally, I’ll skip the flour to this recipe to make it faster.
FRYING: I at all times add a bit of bit oi oil to the pan and cook dinner on very low warmth to keep away from breadcrumbs burning.
Portions of oil, egg, flour and breadcrumbs are indicative and should have to be adjusted primarily based on the scale of the hen.
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