Mary Berry’s Chicken Schnitzel is a delightful twist on the classic German schnitzel, offering a golden, crispy exterior with a tender, juicy chicken filling. Known for her precision and simple, yet flavorful recipes, Mary Berry takes the traditional schnitzel and adapts it to suit the everyday cook, creating a dish that is both accessible and delicious. Unlike its Austrian or German counterparts, which often use pork or veal, Mary’s version uses boneless chicken breasts, making it lighter while still maintaining the signature crunch and satisfying taste of schnitzel.
What sets Mary Berry’s Chicken Schnitzel apart is not just the chicken, but the unique blend of spices and the perfectly balanced breadcrumb coating that gives each bite a burst of flavor. It’s a dish that can be served with almost anything: from a side of mashed potatoes or fries to a fresh salad or a tangy coleslaw. This schnitzel is perfect for a family dinner or even as an impressive dish for guests. Mary Berry’s version is a crowd-pleaser, bringing a touch of elegance and comfort to the table.
Mary Berry’s Chicken Schnitzel Recipe
Ingredients Needed
For Mary Berry’s Chicken Schnitzel, the ingredients are simple yet flavorful. Here’s what you’ll need:
For The Chicken Schnitzels
- 4 boneless, skinless chicken breasts – The chicken breasts should be evenly sized for uniform cooking. Pounding them out slightly can help ensure they cook through properly and achieve that perfect tender texture.
- 2 large eggs – Eggs are essential for the breading process. They help the breadcrumbs adhere to the chicken and provide that golden color when fried.
- 200g of plain flour – Flour is the first step in the breading process. It helps create a smooth surface for the egg wash to stick.
- 200g of fine breadcrumbs – You can use either fresh or dried breadcrumbs, but fresh breadcrumbs will provide a softer and more delicate coating. To add a little more texture, you could try using panko breadcrumbs for an even crunchier result.
- Salt and black pepper – Simple seasonings, but essential for bringing out the natural flavor of the chicken.
- 1-2 tablespoons of oil or melted butter – For frying, you’ll need something to create the crispy, golden coating. Vegetable oil or sunflower oil works well, but for a richer flavor, a little melted butter can be added.
Optional Garnishes And Sides
- Lemon wedges – For a touch of acidity that contrasts perfectly with the rich fried chicken.
- Parsley – Chopped fresh parsley can add a bit of color and freshness when sprinkled on top just before serving.
Equipment Needed
Making Mary Berry’s Chicken Schnitzel requires a few basic kitchen tools, which will help ensure that your schnitzels turn out perfectly every time:
- Meat mallet or rolling pin – A meat mallet is helpful for tenderizing the chicken and making sure it’s an even thickness, which is key for even cooking. A rolling pin can also be used if you don’t have a mallet.
- Three shallow bowls or plates – One for the flour, one for the beaten eggs, and one for the breadcrumbs. These will make the breading process easy and efficient.
- Large frying pan or skillet – A heavy-duty pan will help distribute the heat evenly, ensuring that the schnitzels cook perfectly and don’t burn.
- Tongs or a slotted spoon – Tongs are useful for turning the schnitzels in the hot oil and for removing them when they’re cooked through.
- Kitchen paper (paper towels) – You’ll need this to drain any excess oil from the schnitzels once they are fried, ensuring they stay crispy.
- Serving platter – To present the schnitzels elegantly once they’re ready to serve.
Instructions To Make Mary Berry’s Chicken Schnitzel
Step 1: Prepare The Chicken
Start by preparing your chicken breasts. Lay each chicken breast between two sheets of cling film or baking paper and use a meat mallet to gently pound them to an even thickness, about 1 cm (½ inch). This helps the chicken cook more evenly and ensures it’s tender.
Once the chicken is flattened, season both sides with salt and black pepper. Set the chicken aside while you prepare the breading station.
Step 2: Set Up The Breading Station
In three shallow bowls, place the following:
- Flour: Season the flour lightly with a pinch of salt and pepper.
- Eggs: Crack the eggs into the second bowl and beat them lightly with a fork.
- Breadcrumbs: Place the breadcrumbs in the third bowl.
The breading process is a simple but important step to get that perfect crisp. First, dredge the chicken breasts in the seasoned flour, ensuring they are fully coated. Then, dip them into the beaten eggs, allowing any excess to drip off. Finally, coat them thoroughly in the breadcrumbs, pressing down gently to ensure the crumbs adhere.
Step 3: Fry The Schnitzels
Heat your frying pan over medium-high heat and add enough oil (or butter) to generously coat the bottom. Once the oil is hot (you can test this by dropping in a small piece of breadcrumb – it should sizzle immediately), carefully place the breaded chicken breasts into the pan. Don’t overcrowd the pan; cook the schnitzels in batches if necessary.
Fry the chicken for about 4-5 minutes on each side, or until they are golden brown and the internal temperature reaches 75°C (165°F). Use tongs or a slotted spoon to flip the schnitzels carefully, ensuring they don’t break apart.
Step 4: Drain And Serve
Once the schnitzels are perfectly golden and cooked through, transfer them to a plate lined with kitchen paper to absorb any excess oil. Serve immediately with your choice of sides, and garnish with lemon wedges and freshly chopped parsley.
Tips And Tricks
- Chicken Thickness: Make sure the chicken breasts are of even thickness before cooking. If one side is thicker than the other, it can lead to uneven cooking. If you don’t have a meat mallet, you can also slice the chicken horizontally to make thinner pieces.
- Breadcrumbs: If you want an extra crispy crust, try using panko breadcrumbs instead of regular breadcrumbs. They’re larger and airier, making the coating light and crunchy. You can also season the breadcrumbs with herbs like thyme or oregano for extra flavor.
- Oil Temperature: The oil needs to be at the right temperature to get that crispy golden finish. Too low, and the schnitzel will be greasy; too high, and it will burn. A good trick is to test with a small piece of breadcrumb – if it browns within a few seconds, the oil is hot enough.
- Keeping Schnitzels Warm: If you’re making several schnitzels, keep them warm in a low oven (around 100°C or 200°F) while you finish cooking the rest. Place them on a wire rack rather than a plate to prevent them from getting soggy.
- Serving Ideas: Serve your schnitzels with classic sides like mashed potatoes, sautéed spinach, or a tangy cucumber salad. A squeeze of fresh lemon juice over the top brightens up the dish and adds a refreshing contrast to the richness of the fried coating.
Mary Berry’s Chicken Schnitzel is a comforting and delicious dish that brings together crispy textures and tender chicken in one perfect bite. Whether you’re cooking for a family dinner or preparing an impressive meal for friends, this schnitzel recipe is easy to make, flavorful, and sure to satisfy. The combination of simple ingredients, clear instructions, and helpful tips ensures that even beginners in the kitchen can create a dish that looks and tastes like it came from a professional chef’s kitchen. With a bit of patience and the right technique, Mary Berry’s Chicken Schnitzel will become a staple in your recipe repertoire, ready to delight anyone who sits down to enjoy it.
Easy Recipe Variations For Mary Berry’s Chicken Schnitzel
Mary Berry’s Chicken Schnitzel recipe is a beloved, crispy, golden dish that’s both simple and full of flavor. While the original recipe is undoubtedly delicious, there are plenty of ways to personalize it to suit different tastes or dietary preferences. Here are a few easy variations that can elevate this classic recipe, making it even more exciting or tailored to your personal preferences.
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Herb-Infused Chicken Schnitzel
If you’re looking to add a fragrant, earthy twist to your schnitzels, consider mixing fresh herbs into the breadcrumb coating. Try incorporating finely chopped parsley, thyme, rosemary, or even sage. These herbs will add aromatic depth to the crispy coating and infuse the chicken with an additional layer of flavor. A sprinkle of lemon zest will also brighten up the dish, balancing out the richness of the breading.
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Spicy Chicken Schnitzel
For those who enjoy a little heat, introducing spices into the breading mixture can take your schnitzel to the next level. Paprika, cayenne pepper, or even a pinch of chili flakes can create a mildly spicy, smoky flavor that complements the chicken beautifully. For a bold, fiery kick, you could even add a tablespoon of hot sauce to the egg wash before dipping the chicken. The added heat pairs wonderfully with a cool, creamy sauce on the side, such as a garlic mayo or a tangy yogurt dip.
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Parmesan-Crusted Chicken Schnitzel
For an indulgent, cheesy variation, why not blend finely grated Parmesan cheese into the breadcrumb mixture? The Parmesan will not only add an extra layer of flavor but also create a slightly thicker, crunchier crust. If you’re a fan of Italian flavors, you could even add a dash of garlic powder or Italian seasoning to the breadcrumbs, transforming the schnitzel into a more Mediterranean-inspired dish. Pair it with a fresh tomato salad or a side of pasta to complete the meal.
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Gluten-Free Chicken Schnitzel
For those following a gluten-free diet, Mary Berry’s Chicken Schnitzel can be easily adapted. Instead of using traditional breadcrumbs, opt for gluten-free breadcrumbs or crushed gluten-free crackers. You can even make your own by grinding gluten-free oats or rice crackers into crumbs. For extra flavor, try adding nutritional yeast to the breadcrumbs for a cheesy, nutty taste. This variation ensures everyone can enjoy a crispy, flavorful schnitzel without compromising on taste.
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Panko Crusted Chicken Schnitzel
Panko breadcrumbs are lighter and crunchier than regular breadcrumbs, giving your schnitzel an even crispier, more airy texture. To make this variation, simply swap out regular breadcrumbs for panko. You can also add a bit of grated coconut to the panko mixture for a subtle tropical twist. The airy texture of the panko will provide a satisfying crunch, and the coconut will add a slight sweetness that pairs wonderfully with a tangy dipping sauce.
Storing Leftovers
When you find yourself with leftover Chicken Schnitzel, you want to make sure it stays fresh and retains its delicious crispy coating. Storing it properly is key to keeping it as enjoyable as when it was first made.
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Refrigerating Leftovers
If you’re not planning to eat the schnitzel right away, the best option is to refrigerate it. Place the chicken schnitzels on a plate lined with paper towels to absorb any excess moisture, and cover them with foil or plastic wrap. Store them in the fridge for up to 2-3 days. This method helps to preserve the flavor of the chicken while preventing it from becoming too soggy.
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Freezing Leftovers
Freezing schnitzel is a great way to extend its shelf life for up to 1-2 months. To freeze your leftovers, first allow them to cool completely. Then, arrange the schnitzels in a single layer on a baking tray and place them in the freezer. Once they’re frozen solid, transfer them to a freezer-safe bag or container. This prevents the schnitzels from sticking together, allowing you to pull out individual pieces as needed.
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Reheating Leftovers
When it comes time to reheat your schnitzel, you want to keep it crispy. The microwave isn’t the best option since it can cause the breading to become soggy. Instead, try reheating in a skillet on medium heat with a little oil, flipping it occasionally until the chicken is heated through and the breading is crispy again. Alternatively, you can reheat the schnitzel in an oven or air fryer to maintain the crispy exterior. Simply preheat the oven to 180°C (350°F) and bake the schnitzels for 10-12 minutes, or until hot and crispy.
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Storing Sauces
If you’ve made a sauce to accompany your schnitzel, like a creamy mustard sauce or a tangy gravy, store it separately in an airtight container in the fridge for up to 3 days. You can reheat the sauce on the stove or in the microwave. For a smooth finish, whisk the sauce well when reheating to bring back its creamy texture.
What To Eat With Mary Berry’s Chicken Schnitzel?
Mary Berry’s Chicken Schnitzel is a wonderfully versatile dish that pairs well with a variety of sides, making it the perfect choice for any meal. Whether you’re looking for something light and fresh or hearty and comforting, there are plenty of side dishes that complement the crispy, golden schnitzel.
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Fresh Salad
A simple, crisp salad is a great way to balance the richness of the schnitzel. A green salad with mixed greens, cucumber, and cherry tomatoes dressed in a tangy vinaigrette can provide a refreshing contrast to the crispy coating of the chicken. You could also try an arugula salad with shaved Parmesan, lemon, and olive oil for a slightly peppery and zesty flavor.
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Mashed Potatoes or Roasted Potatoes
For a more filling meal, classic mashed potatoes or roasted potatoes are always a winning choice. Creamy mashed potatoes with butter and a hint of garlic will pair beautifully with the crispy schnitzel, while roasted potatoes, seasoned with rosemary and sea salt, add a satisfying crunch. The potatoes also soak up any extra sauce or gravy you serve alongside the schnitzel.
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Sauerkraut or Pickled Vegetables
To add some acidity and a touch of tang, consider pairing your schnitzel with sauerkraut or pickled vegetables. The sharpness of the pickles or the fermented flavor of the sauerkraut provides an excellent contrast to the richness of the chicken and adds a welcome burst of flavor.
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Coleslaw
A creamy coleslaw with shredded cabbage, carrots, and a tangy dressing is another perfect pairing for schnitzel. The crunchiness of the cabbage and the tang from the vinegar-based dressing create a nice balance, adding texture and flavor to the dish.
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Gravy or Creamy Dips
Mary Berry’s Chicken Schnitzel can be served with a variety of sauces to enhance its flavor. Traditional gravy, mustard sauce, or even a creamy garlic dip can make the schnitzel more indulgent. If you’re in the mood for something lighter, a simple yogurt-based dip with lemon and dill would add a refreshing touch to the meal.
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Vegetables
Roasted or steamed vegetables, such as green beans, broccoli, or carrots, are an excellent choice for a wholesome, well-rounded meal. The natural sweetness and freshness of the vegetables provide a great balance to the savory, crispy schnitzel.
Conclusion
Mary Berry’s Chicken Schnitzel is a versatile and crowd-pleasing dish that shines in its simplicity. Whether you’re sticking with the classic recipe or experimenting with variations like herb-infused or spicy schnitzels, the crispy coating and tender chicken remain the star of the show. Storing leftovers is a breeze, ensuring that you can enjoy the dish for days to come without sacrificing flavor or texture. Paired with a variety of sides, such as fresh salads, creamy mashed potatoes, or tangy pickles, Chicken Schnitzel makes for a satisfying meal that can be enjoyed in countless ways. It’s a dish that’s not only easy to prepare but also endlessly customizable, making it perfect for both family dinners and special occasions. Whether you serve it on a busy weeknight or as part of a weekend feast, Mary Berry’s Chicken Schnitzel is sure to become a staple in your kitchen.
FAQs
What Ingredients Are Needed For Mary Berry’s Chicken Schnitzel?
To make Mary Berry’s chicken schnitzel, you will need chicken breasts, flour, eggs, breadcrumbs, olive oil, and seasoning such as salt and pepper. Mary Berry recommends using skinless chicken breasts for a leaner option, and for the breadcrumbs, it’s best to use fresh ones for a crispier coating. You may also want to include some herbs like parsley for an added flavor boost.
How Do I Make The Perfect Crispy Coating For Mary Berry’s Chicken Schnitzel?
To get a perfectly crispy coating, it’s important to follow a few key steps. First, coat the chicken in flour, making sure to shake off any excess. Next, dip it into beaten eggs, ensuring it’s fully covered. Then, coat the chicken in breadcrumbs, pressing gently to make sure they stick. To fry, use a mix of butter and oil on medium-high heat, making sure the oil is hot enough before adding the chicken-this will ensure the coating becomes golden and crisp without absorbing too much oil.
Can I Make Mary Berry’s Chicken Schnitzel In Advance And Reheat It?
Yes, you can make Mary Berry’s chicken schnitzel in advance. Once the schnitzels are breaded, you can store them in the fridge for a few hours before frying. If you prefer to prepare them ahead of time completely, you can cook the schnitzels and then reheat them. To reheat, it’s best to do so in the oven at a low temperature (around 180°C or 350°F) to preserve the crispiness. Avoid using a microwave as it can make the coating soggy.
