Two Simple Tricks to Make Perfect Crispy and Juicy Schnitzel

Food blogger Shir Chip Ashkenazi shares an easy recipe and two key techniques to prepare schnitzel that is crispy on the outside and juicy inside. The entire process, including preparation, chilling, and frying, takes about an hour. The first trick is to gently press the chicken breast slices with your hand while coating them in breadcrumbs to ensure the crust adheres well. The second is to refrigerate the schnitzels for 20 minutes before frying and to sprinkle salt immediately after frying to maintain crispiness.

The recipe calls for 500 grams of thinly sliced chicken breast, eggs mixed with mustard, mayonnaise, salt, and pepper for the batter, and breadcrumbs for coating. The schnitzels are fried in about 2 centimeters of hot oil until golden and crispy on both sides, then drained on paper towels or a rack before salting. Chef Shir Chip emphasizes not overcrowding the pan to keep the oil temperature steady and adding salt only after frying to preserve the crust's crunch.

This straightforward method promises a delicious schnitzel ready in about an hour, perfect for a quick and satisfying meal.