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  • Writer's picturemor beja

Extra Crispy Schnitzel!

So how do you make schnitzel?

There are lots of recipes, tricks, tips and recommendations for making a great schnitzel!

And there are a number of good ways to get a good result. In my opinion at least :)

I almost never make the same schnitzel recipe. I like to improvise and try different things.

And what can I tell you... it always comes out delicious.

One of my favorite Guilty Pleasures. Tender on the inside and crispy on the outside. With some mayonnaise and mustard.

What do I need more than that?

I remember when I was a kid I would wait for the days when my dad was in charge of lunch. Although he does not have many recipes in the repertoire but my dad's schnitzel is legendary. So we gave him the title Dr. Schnitzel.

So I was always waiting for Dad's schnitzel and grew up loving schnitzels.

As I have already mentioned, there is more than one good way to make a schnitzel. I will write a relatively simple recipe here.

I use chicken fillet or chicken breast - ask the butcher to slice it thin!

And you can also "knock" it a little between two baking sheets to make it thinner.

I make a marinade and soak the chicken for at least half an hour and add half a squeezed lemon - it contributes to the juiciness and tenderness, also it gives a delicious citrusy kick to it!

Each cup of bread crumbs I mix with 2 tablespoons of polenta and one teaspoon of cornflour, it makes it extra crispy. And it's so simple.

I fry in relatively deep oil and try not to overload and fry too many schnitzels at once, so it won't lower the temperature of the oil too much.

And finally - after frying, it is recommended to place the schnitzels on a grid and not on absorbent paper to maintain the crispiness of the coating!

So it's pretty simple - marinade, coating and frying.

There is also a method in which the schnitzel is dipped first in flour, then in the marinade and then in bread crumbs. It gives a slightly thicker and crispier coating. But most of the time I do not have the patience for another step and I think this recipe is quite successful even without the flour layer. But if you want to do that anyway - I recommend seasoning the flour with a little salt, pepper, garlic powder and even a little paprika.

It is also important for me to note that any recipe can be changed and upgraded, for example here can also add a finely chopped basil or parsley that will blend beautifully in the marinade. You can always drop and add some of the ingredients to suit your taste!

If you feel like consulting, feel free to talk to me on Instagram! -

Ingredients -

  • A pound of chicken breast

  • 2 eggs

  • 1 tablespoon mayonnaise

  • 2 teaspoons mustard

  • 1 teaspoon honey

  • 1 clove crushed garlic / half a teaspoon of garlic powder

  • Lemon zest from one lemon

  • Half a squeezed lemon

  • 2 tablespoons olive oil

  • Salt

  • Ground black pepper

  • Chili flakes (Optional)

  • 2 cups bread crumbs

  • 4 tablespoons polenta

  • 2 teaspoons cornflour

  • Neutral vegetable oil for frying


  • If the chicken slices are not thin enough, 'knock' each one lightly between two baking sheets.

  • Slightly salt the chicken breast and set aside.

  • Prepare the marinade - mix together the eggs, mayonnaise, mustard, honey, crushed garlic, lemon zest, squeezed lemon and olive oil.

  • Whisk well until it smooth.

  • Add salt and black pepper to taste and also chilli flakes if you like. Mix well.

  • Put the chicken in the marinade, soak it for at least half an hour.

  • Mix the bread crumbs with the polenta and cornflour. Add a pinch of salt and black pepper as well.

  • Heat oil for frying in a wide, deep pan. On high heat.

  • When the oil is hot enough, dip the chicken breast slices in the bread crumb mixture.

  • Dip the tip of the schnitzel and check that the oil is bubbling.

  • If so, put in all the schnitzel and fry on both sides until golden. About 2 minutes on each side.

  • Place the prepared schnitzels on a dish with a grid.

Enjoy! :)


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