Tender, juicy schnitzel with a crispy, golden crust.
Toasted white bread processed into medium-fine breadcrumbs makes a coating that sticks well to the chicken and isn't too skimpy or too thick.
After we graduated, my old classmates and I started a semi-regular Shabbat tradition. We'd get together on Friday nights and I'd find myself in the kitchen cooking chicken schnitzel for crowds of twelve or more. As I slowly creep up toward middle age, I've found schnitzel is really the only food that has remained a constant over the years. It's something I will likely carry with me forever.
Then one day I decided to host a family Shabbat, and I wanted to prove that I was worthy of passing down our schnitzel tradition. To ensure everything was perfect, I took out moisture insurance by brining my chicken breasts for thirty minutes beforehand. Most recipes call for pounding the chicken between two pieces of plastic wrap, parchment, or wax paper. I've suffered too many chicken splatters using that method, so I've employed what seems to be a more fail-safe method—a Ziploc bag. A thicker, sealed bag won't break like plastic wrap or wax paper sometimes do, and the juices won't go flying all around your kitchen, which, in my book, is definitely worth the slightly higher cost.
The toasting dries out the bread just enough for it to break down in a food processor, but leaves enough moisture that the breadcrumbs retain some heft. The result is breadcrumbs that stick well and produce a coating that isn't too skimpy or thick.With the chicken brined and pounded and the crumbs ready, it's time for the breading process. I start with a coating of flour, giving the chicken a dry surface so the beaten egg adheres to the meat.
Contact with the pan, though, can be a bit of a curse as well: Since the slightly uneven surface of the chicken may not touch the bottom of the pan evenly, some portions of the schnitzel can brown faster than others. To combat uneven browning, I regularly look under the cutlet and flip it every time I notice the breading browning too much or too fast. This means it's not just one flip halfway through cooking, but multiple flips based on appearance.
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