Belmont 16s - How to make a perfect Chicken Schnitzel
Belmont 16s - How to make a perfect Chicken Schnitzel is a easy Austrian recipe that serves 2. 350 calories per serving. Recipe by Belmont 16s on YouTube.
Prep: 14 min | Cook: 11 min | Total: 35 min
Cost: $6.30 total, $3.15 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless, about 200 g each)
- 1 cup All-Purpose Flour (sifted)
- 1 tsp Paprika (sweet paprika)
- 1 tsp Salt (fine sea salt)
- ½ tsp White Pepper (ground)
- 1 large Egg (beaten)
- 2 tbsp Milk (whole or 2%)
- 1 cup Plain Breadcrumbs (fine texture)
- 1 cup Canola Oil (for shallow frying, 160 °C oil temperature)
Instructions
Flatten the Chicken
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the meat to an even thickness of about ¼ inch (6 mm).
Time: PT5M
Prepare Egg Wash
Crack one egg into a mixing bowl, add 2 tbsp milk, and whisk lightly until combined.
Time: PT2M
Season the Flour
In a shallow dish, combine 1 cup flour with 1 tsp paprika, 1 tsp salt, and ½ tsp white pepper. Mix until evenly distributed.
Time: PT2M
Set Up Coating Stations
Arrange three shallow dishes in order: seasoned flour, egg wash, and plain breadcrumbs.
Time: PT1M
Coat the Chicken
Using the dry hand, dredge a chicken piece in the seasoned flour, shaking off excess. Dip it into the egg wash with the wet hand, then press it into the breadcrumbs, patting gently to adhere. Repeat for the second piece.
Time: PT4M
Heat the Oil
Add enough canola oil to the skillet to come about ¼ inch up the side (≈1 cup). Heat over medium‑high until the oil reaches roughly 160 °C (320 °F).
Time: PT3M
Temperature: 160°C
Fry the Schnitzel
Carefully place one coated chicken piece into the hot oil, away from yourself. Fry for 3‑4 minutes on the first side, then flip and fry another 3‑4 minutes until golden brown and cooked through.
Time: PT8M
Temperature: 160°C
Drain and Serve
Remove the cooked schnitzel with tongs, let excess oil drip off, and place on a paper‑towel‑lined plate. Serve immediately with lemon wedges or your favorite side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Not vegetarian
Allergens: Egg, Wheat, Milk
Ingredient Substitutions
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Paprika: Smoked paprika
- Instead of Salt: Kosher salt
- Instead of White Pepper: Black pepper
- Instead of Egg: 1 tbsp aquafaba
- Instead of Milk: Non‑dairy milk, Water
- Instead of Plain Breadcrumbs: Panko breadcrumbs, Crushed crackers
- Instead of Canola Oil: Vegetable oil, Peanut oil
Equipment Needed
- Cutting Board
- Plastic Wrap
- Meat Mallet or Rolling Pin
- Mixing Bowl
- Whisk
- Frying Pan / Skillet
- Tongs or Slotted Spoon
- Paper Towels
- Plate for Draining
Critical Steps — Do Not Skip
- Flatten the chicken to an even thickness.
- Maintain a dry hand for flour and a wet hand for egg wash.
- Ensure oil reaches 160 °C before adding the schnitzel.
- Do not overcrowd the pan; fry one piece at a time.
Chef Tips from the Video
- Use panko breadcrumbs for an extra‑crunchy texture.
- Pat the coated schnitzel on a wire rack for 5 minutes before frying; this helps the crust set.
- Serve with a squeeze of fresh lemon and a simple parsley salad for brightness.
Troubleshooting
The coating falls off during frying.
Make sure the chicken is dry before flouring, and give it a quick second dip in the egg wash before the final breadcrumb press.
Schnitzel is soggy, not crispy.
Confirm the oil is at 160 °C; if it’s too cool, the coating will absorb oil. Fry one piece at a time and avoid overcrowding.
Chicken is undercooked inside.
Increase frying time by 1‑2 minutes per side or finish the piece in a pre‑heated 180 °C oven for 5 minutes.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat in a hot oven (180 °C) to retain crispness.
Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- After coating, place the schnitzels on a tray, cover, and refrigerate up to 1 hour before frying.
- You can pre‑fry to a light golden color, cool, and finish frying just before serving.
Frequently Asked Questions
What is the cultural significance and history of chicken schnitzel in Austrian cuisine?
Chicken schnitzel is a variation of the classic Wiener Schnitzel, which originated in Austria in the 19th century. While traditional Wiener Schnitzel is made with veal, chicken became a popular, more affordable alternative, especially after World War II, and is now a staple in Austrian households and taverns.
What are the traditional regional variations of schnitzel in Austrian and German cuisine?
In Austria, the classic Wiener Schnitzel is served with lemon, parsley potatoes, and lingonberry jam. In southern Germany, pork or veal schnitzel is often topped with a mushroom or anchovy‑capers sauce (Jägerschnitzel, Zigeunerschnitzel). The chicken version typically follows the same simple breaded preparation but may be paired with lighter sides like salad.
How is chicken schnitzel traditionally served in Austria?
It is usually presented hot, lightly drizzled with fresh lemon juice, alongside potato salad, cucumber salad, or parsley potatoes. A side of lingonberry jam is common, offering a sweet‑tart contrast to the crispy meat.
During which occasions is chicken schnitzel commonly enjoyed in Austrian culture?
Chicken schnitzel is a everyday comfort food but also appears at family gatherings, Oktoberfest celebrations, and as a main course in traditional Austrian taverns (Heuriger). It’s a go‑to dish for quick weeknight meals and festive brunches alike.
What authentic ingredients are essential for a traditional Austrian chicken schnitzel?
Key ingredients include thinly pounded chicken breast, plain flour, eggs, fine breadcrumbs, and a neutral‑flavored oil such as canola or sunflower. Traditional seasoning is simple—just salt and white pepper—allowing the crisp crust to shine.
What other Austrian dishes pair well with chicken schnitzel?
Classic pairings are Austrian potato salad, cucumber‑dill salad, and a simple green salad with vinaigrette. For a heartier meal, serve with spaetzle (egg noodles) or a side of sauerkraut.
What are the most common mistakes to avoid when making chicken schnitzel at home?
Common errors include not flattening the chicken evenly, using oil that isn’t hot enough, and overcrowding the pan. Each mistake leads to a soggy coating or uneven cooking. Follow the dry‑hand/wet‑hand technique and maintain 160 °C oil temperature for best results.
Why does this chicken schnitzel recipe use a dry hand for flour and a wet hand for the egg wash?
The dry hand prevents excess flour from clumping on the chicken, while the wet hand ensures the egg wash spreads evenly without dripping. This method creates a uniform, adherent breadcrumb layer that stays on during frying.
Can I make chicken schnitzel ahead of time and how should I store it?
Yes. After coating, place the schnitzels on a tray, cover, and refrigerate for up to 1 hour before frying. Cooked schnitzel can be stored in the refrigerator for 2 days or frozen for up to 1 month; reheat in a hot oven to restore crispness.
What does the YouTube channel Belmont 16s specialize in?
The YouTube channel Belmont 16s, hosted by head chef Paul O'Sullivan, focuses on practical home‑cooking tutorials, classic comfort dishes, and technique‑driven lessons aimed at home cooks who want restaurant‑quality results.
How does the YouTube channel Belmont 16s' approach to Austrian cooking differ from other cooking channels?
Belmont 16s emphasizes clear, step‑by‑step visual cues, such as the dry‑hand/wet‑hand coating technique, and often ties recipes to the chef’s sailing‑club background, adding a personal, hands‑on storytelling element not commonly found on larger, production‑heavy channels.
Last updated: August 25, 2026
