Thin Crispy Schnitzel with Mashed Potatoes
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
Schnitzel:
- 2.2 pounds/1 kilogram skinless chicken breast, thinly sliced
- 4 eggs
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 4 cups breadcrumbs
- ¼ cup sesame seeds
- 1 tablespoon paprika
- ½ tablespoon cumin
- ½ tablespoon salt
Mashed potatoes:
- 6 russet potatoes, peeled and quartered
- ½ tablespoon salt
- ¼ cup olive oil
INSTRUCTIONS
Schnitzel:
- In a bowl, whisk together eggs, mustard, and mayonnaise. Add the chicken and mix well. It is recommended to marinate the chicken in the fridge for 1-3 hours, but it’s not mandatory.
- In a wide bowl, mix breadcrumbs, paprika, cumin, salt, and sesame seeds. Place a slice of chicken breast and coat it thoroughly from all sides. Press the chicken into the breadcrumbs with the fist to ensure a tight and dense coating.
- Heat a large pan with half-deep oil and fry the schnitzels until golden brown. Remove from the oil and transfer to a draining rack.
Mashed potatoes:
- Boil the potatoes in salted water until a fork easily pierces through. Drain the water, add olive oil and salt, and mash the potatoes until smooth.
- Serve the schnitzels on a plate with the mashed potatoes and a side salad.
MY NOTES
FAQ
What type of oil is recommended for frying the schnitzels?
Choosing the right oil for frying schnitzels is crucial for achieving a golden and crispy crust. Many prefer using vegetable oil or canola oil due to their high smoke points, which prevent the oil from breaking down at high temperatures. These oils impart a neutral flavor to the schnitzels, allowing the natural taste of the chicken to shine through. The oil should be heated to the proper temperature before frying to ensure that the schnitzels cook evenly and develop a satisfying crunch on the outside while remaining tender on the inside.
What is the optimal temperature for deep frying?
The optimal temperature for deep frying typically ranges between 350°F to 375°F (175°C to 190°C). This temperature range ensures that the food cooks quickly and forms a crisp exterior while maintaining a juicy interior. If the oil is too cool, the food absorbs more oil, becoming greasy; if it’s too hot, the exterior may burn before the interior cooks thoroughly. Using a thermometer is essential to maintain precise control and achieve the desired results when deep frying.
Why should the chicken be marinated in the fridge?
Marinating the chicken in the fridge serves multiple purposes. Firstly, it allows the flavors of ingredients like eggs, mustard, and mayonnaise to penetrate and enhance the chicken’s taste. Secondly, marinating helps tenderize the meat, making it juicier and more flavorful. Additionally, the cold environment of the fridge slows bacterial growth, ensuring food safety during the marination process. Allowing the chicken to marinate for an extended period, ideally between one to three hours, maximizes the absorption of flavors and results in a more delicious and well-seasoned schnitzel when it is eventually cooked.
Can I bake the crispy schnitzel instead?
Baking schnitzels is a viable alternative to frying for a healthier cooking method. By placing them in a preheated oven, usually around 400°F (200°C), the schnitzels can still achieve a golden and crispy exterior without submerging them in oil. To ensure an evenly cooked result, it’s advisable to flip the schnitzels halfway through the baking process. While the texture may differ slightly from the traditional fried version, baking offers a lighter and less oil-intensive option.
Can I make this crispy schnitzel with mashed potatoes in advance?
While preparing crispy schnitzel with mashed potatoes in advance is possible, it’s essential to consider the potential impact on texture. The schnitzels might lose some crispiness if reheated, so it’s recommended to reheat them in an oven to maintain as much crunch as possible. Mashed potatoes can be reheated with a bit of added liquid to restore creaminess. However, for the best dining experience, it’s often preferable to cook and serve the schnitzels fresh, while mashed potatoes can be prepared shortly before serving to preserve their fluffy texture.
