Monday, September 25, 2017

Chicken Pretzel Schnitzel for Oktoberfest



In my third out of five Oktoberfest inspired posts, I'm deviating geographically  southeast of Bavaria to Austria. 


I've already covered an appetizer of Fried Obatzda and a side dish Bavarian Kraut. Here is the first main dish of the series. 


I'm giving schnitzel the pretzel treatment and marrying Austrian and Bavarian flavors in one dish.


I used chicken breast for the schnitzel. However, you can easily substitute veal, pork or turkey. Whatever your preference or whatever meat you choose, this recipe is finished in a jiffy.  The pretzels are crushed in a blender or food processor and substituted for breadcrumbs in coating the schnitzel. 


Chicken pretzel schnitzel goes perfectly with the above mentioned Bavarian sauerkraut. The kraut recipe also comes together quickly. You could make both recipes together in under an hour. 


The crust is so crunchy and flavorful, you may not ever use bread crumbs again in future schnitzel making. Hot Bavarian mustard makes a perfect pairing. 

Chicken Pretzel Schnitzel
Prep Time: 20 minutes 
Cook Time: 20 minutes
Yield: Serves 4 
Ingredients:
  • 4 large chicken breasts
  • Salt & Freshly ground black pepper
  • 3 tablespoons unsalted butter 
  • 1 tablespoon canola oil 
  • 1/4 cup all-purpose flour 
  • 1 large egg 
  • 1 cup crushed pretzels
Directions:
  • Wash the chicken breasts and pat them dry with a paper towel. 
  • Pound the chicken breasts until very thin. You can cut them in half to make them easier to work with. Season the chicken breasts on both sides with salt and freshly ground black pepper and set aside. 
  • Place three wide and deep plates on your work surface. 
  • On the first plate, spread out the all-purpose flour. In a small separate bowl, beat the egg and pour onto the second plate. 
  • Spread the crushed pretzels out on the third plate.
  • Working with one chicken breast at a time, dredge the breast on both sides in the all-purpose flour, then coat both sides with the egg and lastly, coat the breast on both sides with the crushed pretzels. Repeat with the other chicken breasts. 
  • Place the canola oil and butter in a large skillet over medium-high heat, add the coated chicken breasts to the pan and cook on both sides until the chicken has cooked through and the pretzel crust is crunchy golden brown. 

Like schnitzel? Try these great schnitzel recipes:

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