Hähnchenschnitzel

Hähnchenschnitzel, meaning chicken cutlet in German, is a popular dish in German cuisine and across many parts of Europe. It is essentially a piece of boneless, skinless chicken breast that has been pounded thin, breaded, and then pan-fried or deep-fried until golden brown and crispy.

The preparation typically involves coating the chicken in flour, then in a beaten egg mixture, and finally in breadcrumbs. This triple-coating ensures a satisfyingly crunchy exterior. Common seasonings for the breadcrumbs include salt and pepper, though some variations may incorporate herbs or spices.

Hähnchenschnitzel is often served with a variety of accompaniments. Traditional pairings include lemon wedges, which add a bright, acidic contrast to the richness of the fried chicken. Potato-based sides are also very common, such as French fries, potato salad, or boiled potatoes. Vegetable sides like green beans, peas, or a simple salad can also be found on plates featuring this dish.

While the basic preparation remains consistent, regional differences and personal preferences can lead to variations. Some recipes might call for specific types of breadcrumbs, such as panko for extra crispiness, or the addition of paprika to the breadcrumb mixture for color and flavor. The dish is a versatile staple, enjoyed in homes and restaurants alike.