Mary Berry Chicken Schnitzel Recipe [Tips & Tricks]

If you’re looking for a simple yet delicious twist on a classic dish, Mary Berry’s chicken schnitzel recipe is definitely worth a try. This recipe takes the crispy, golden-brown goodness of schnitzel and elevates it with Mary Berry’s signature touch, making it not only easy to prepare but full of flavor.

Perfect for a weeknight dinner or a family gathering, it brings together tender chicken, a crunchy breadcrumb coating, and a hint of seasoning that makes every bite a joy. Plus, it’s quick to make, so you’ll be able to enjoy a satisfying meal without spending hours in the kitchen!.

Mary Berry Chicken Schnitzel Recipe

Ingredients Needed

To create Mary Berry’s Chicken Schnitzel, you’ll need to gather a variety of ingredients that contribute to the dish’s crispy, golden exterior and juicy, tender chicken interior. Here’s a detailed look at the ingredients you’ll need:

1. Chicken Breasts

   The base of the schnitzel is boneless, skinless chicken breasts. You’ll need two chicken breasts, preferably free-range or organic for a more flavorful result.

   The breasts should be pounded to an even thickness of about 1/2 inch. This ensures even cooking and a crispy exterior.

2. Flour

   All-purpose flour is used to create the first layer of the coating. It helps the egg wash adhere better to the chicken and ensures that the schnitzel doesn’t get soggy during frying. A seasoned flour mixture can also be used by adding a pinch of salt and pepper.

3. Eggs

   Eggs serve as the binding agent, helping the breadcrumbs stick to the flour-coated chicken. They add a slight richness to the coating. Typically, you’ll need two large eggs, lightly beaten, to coat the chicken.

4. Breadcrumbs

   For the crisp, golden outer crust, fresh white breadcrumbs are used. The breadcrumbs provide texture and crunch. If you want an extra-crispy exterior, you can use panko breadcrumbs, which are larger and flakier, giving a lighter crunch.

5. Parmesan Cheese

   A little grated Parmesan cheese can be mixed into the breadcrumbs. It adds a nutty, slightly salty flavor that enhances the crispness and taste of the schnitzel. Mary Berry’s recipe often calls for this secret ingredient to give the schnitzel a subtle but elevated flavor.

6. Butter and Oil

   A combination of butter and oil is used for frying. The oil allows the schnitzel to cook evenly at a high temperature without burning the butter, while the butter adds flavor and a golden finish. You’ll need enough to shallow fry the chicken breasts, ensuring they’re cooked to perfection.

7. Lemon

   A fresh lemon is used to brighten up the dish after frying. It’s traditionally served as wedges on the side for squeezing over the schnitzel, enhancing the flavor with a tangy kick.

8. Salt and Pepper

   Seasoning is key!

   Salt and pepper are essential for bringing out the natural flavors of the chicken and the crispy coating. You’ll want to season both the flour and the breadcrumbs to ensure even seasoning throughout the schnitzel.

Equipment Needed

To make Mary Berry’s Chicken Schnitzel, there are a few essential pieces of equipment that will help you prepare the dish effortlessly. Let’s go over what you’ll need:

1. Meat Mallet or Rolling Pin

   To tenderize and flatten the chicken breasts, you’ll need a meat mallet. This is important because it ensures that the chicken cooks evenly and results in a tender bite. If you don’t have a mallet, a rolling pin or even a heavy skillet will work just fine.

2. Three Shallow Dishes

   These are necessary for setting up the breading station. You’ll need one for the seasoned flour, one for the beaten eggs, and one for the breadcrumb mixture (which may include Parmesan if you’re following Mary Berry’s recipe). Having three separate dishes ensures the breading process is clean and organized.

3. Frying Pan

   A wide, shallow frying pan is ideal for making schnitzels. You’ll want enough room for the chicken to lie flat, ensuring an even cooking surface. A non-stick or well-seasoned cast iron pan works best to get a crisp, golden exterior without sticking.

4. Tongs or Slotted Spoon

   A pair of tongs or a slotted spoon is useful for turning the schnitzels in the pan. They will allow you to flip the chicken gently, preventing the coating from falling off.

5. Plate Lined with Paper Towels

   After frying, it’s important to rest the schnitzels on a plate lined with paper towels. This absorbs any excess oil and keeps the coating crispy.

6. Grater

   If you’re using fresh Parmesan cheese, you’ll need a fine grater to finely shred the cheese for mixing into the breadcrumbs.

7. Lemon Squeezer

   For an easy squeeze of fresh lemon juice over the schnitzels, a lemon squeezer can be quite handy, though it’s not strictly necessary.

How To Make Mary Berry’s Chicken Schnitzel

Making Mary Berry’s Chicken Schnitzel is a straightforward process, but it requires a bit of care and attention to detail. Follow these steps for a delicious, crispy meal:

1. Prepare the Chicken Breasts

   Begin by placing the chicken breasts between two pieces of cling film or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of around 1/2 inch.

   This ensures they cook evenly and quickly. Once flattened, season the chicken lightly with salt and pepper.

2. Set Up the Breading Station

   In three shallow dishes, prepare your breading station. In the first dish, place the flour and season it with a pinch of salt and pepper.

   In the second dish, beat the eggs. In the third dish, combine the breadcrumbs and Parmesan cheese (if using). Mix them together so that the breadcrumbs are evenly coated with the cheese.

3. Coat the Chicken

   Take each chicken breast and first dip it into the seasoned flour, ensuring it’s coated evenly. Next, dip it into the beaten eggs, letting any excess egg drip off.

   Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the crumbs stick to the chicken’s surface. The egg helps the breadcrumbs form a crisp, golden coating once fried.

4. Fry the Schnitzels

   Heat a generous amount of oil and butter in a frying pan over medium-high heat. You want enough fat to cover the bottom of the pan but not submerge the schnitzels.

   Once the oil is hot, carefully place the breaded chicken into the pan. Fry for about 4-5 minutes on each side, or until the chicken is golden brown and crispy. Make sure to flip the schnitzels carefully using tongs to maintain the coating’s integrity.

5. Rest the Schnitzels

   Once the schnitzels are fried to perfection, transfer them to a plate lined with paper towels to absorb any excess oil. This helps keep the coating crispy.

6. Serve

   Serve the chicken schnitzels with wedges of fresh lemon on the side for squeezing over the top. The acidity of the lemon complements the rich, crispy coating, and the tender chicken inside.

Expert Tips

1. Use Fresh Breadcrumbs

   Fresh breadcrumbs will give your schnitzel a more delicate, crisp crust compared to dried ones. You can make your own by processing day-old bread in a food processor or grating it by hand.

2. Do Not Overcrowd the Pan

   Fry the schnitzels in batches if needed. Overcrowding the pan can lower the oil temperature, causing the schnitzels to become soggy rather than crispy.

3. Adjust Heat as You Fry

   Keep an eye on the temperature of your oil. If the schnitzels are browning too quickly, reduce the heat slightly. If the oil is too cool, the coating may not become crispy, and the chicken may absorb too much oil.

4. Add Herbs for Extra Flavor

   You can elevate the flavor of the breadcrumb coating by adding finely chopped fresh herbs such as parsley or thyme. This adds color and a fresh, aromatic note to the dish.

5. Serve with Sides

   Chicken schnitzel pairs wonderfully with a variety of sides, from a simple salad to mashed potatoes or roasted vegetables. A tangy cucumber salad is a classic, refreshing accompaniment.

Mary Berry’s Chicken Schnitzel is a classic dish that combines simplicity with elegance. The crispy, golden coating paired with tender, juicy chicken is always a crowd-pleaser.

Whether you’re cooking it for a family dinner or entertaining guests, it’s an easy recipe to master, offering delicious results every time. With just a few key ingredients and the right techniques, you can create a comforting and flavorful meal that rivals any restaurant schnitzel. Remember to season well, fry in batches, and finish with a squeeze of fresh lemon for that perfect balance of flavors.

Easy Recipe Variations For Mary Berry’s Chicken Schnitzel

Mary Berry’s chicken schnitzel is already a timeless classic, offering a perfect combination of crispy, golden breading and juicy chicken. But what makes this dish even more appealing is its versatility.

You can play with various flavors and techniques to suit different tastes, dietary preferences, or to simply add a new twist to the classic. Here are a few easy recipe variations to consider:.

1. Herb-Infused Breadcrumbs

   A simple yet effective way to elevate your schnitzel is by infusing the breadcrumbs with fresh herbs. Try adding finely chopped parsley, thyme, or rosemary to your breadcrumbs.

   These herbs provide a fragrant and aromatic flavor that complements the mildness of the chicken. For an added layer of complexity, consider mixing in grated Parmesan cheese or lemon zest for a zesty, umami-packed crust.

2. Panko Breadcrumbs for Extra Crispiness

   If you’re craving an even crispier texture, opt for panko breadcrumbs instead of the usual regular ones. Panko gives a much lighter and airier crunch, perfect for those who love that irresistible, crunchy exterior. You can also season the panko with smoked paprika or garlic powder for a deeper flavor.

3. Coconut-Crusted Chicken Schnitzel

   For a tropical twist, swap the regular breadcrumbs with desiccated coconut. This variation works particularly well if you want to introduce a subtle sweetness that balances with the savory taste of the chicken. The coconut creates a uniquely crispy, slightly sweet crust that pairs beautifully with a spicy dipping sauce, such as a tangy sriracha mayo.

4. Gluten-Free Schnitzel

   If you’re catering to gluten-free guests, use gluten-free breadcrumbs or crushed cornflakes. Cornflakes, when crushed finely, give a satisfying crunch similar to traditional breadcrumbs, and they make the schnitzel gluten-free while maintaining its crispy exterior. Additionally, make sure the flour used for dredging is gluten-free as well.

5. Spicy Cajun Schnitzel

   For a bold, fiery kick, season the breadcrumbs with Cajun spices. A blend of paprika, cayenne pepper, garlic powder, and oregano will give your schnitzel a spicy, smoky flavor. This variation is perfect for those who enjoy a little heat in their meals, and it pairs wonderfully with a cooling side salad or a creamy avocado dip.

6. Lemon and Garlic Chicken Schnitzel

   Lemon and garlic are a classic pairing with chicken, and incorporating them into the schnitzel will infuse the dish with bright, zesty flavors. Add minced garlic to your breadcrumb mixture, and finish the schnitzel off with a generous squeeze of lemon juice just before serving. This gives a fresh and vibrant touch to the dish, perfect for a spring or summer meal.

These variations not only add excitement to your meal but also allow you to cater to different dietary preferences and flavor profiles. With so many options, there’s always a new way to enjoy Mary Berry’s chicken schnitzel!

Best Practices To Store Leftovers

Chicken schnitzel, with its crispy coating and tender meat, is undoubtedly a dish best enjoyed fresh out of the pan. However, if you find yourself with leftovers (which is always a pleasant problem), proper storage is essential to maintain the texture and flavor of your schnitzel.

1. Cool Before Storing

   Before placing your schnitzel in the fridge, let it cool to room temperature. This helps prevent condensation from forming inside the storage container, which can make the breading soggy. Ideally, don’t leave it out for longer than 2 hours to avoid any food safety risks.

2. Wrap or Seal Properly

   To prevent the schnitzel from drying out or becoming overly soggy, wrap it in parchment paper or wax paper before placing it in an airtight container. This creates a protective layer while allowing for some airflow, preventing moisture buildup. If you’re using plastic wrap, try to remove as much air as possible.

3. Refrigerate for Up to 2 Days

   Leftover schnitzel can typically be stored in the refrigerator for up to two days. While it’s best consumed within 24 hours for optimal taste and texture, two days is usually fine if stored properly. After that, the quality of the schnitzel starts to decline, especially the crunchiness of the breading.

4. Freezing Leftovers for Later

   If you want to keep your schnitzel for longer, freezing is a great option. Freeze the schnitzel individually by placing each piece on a baking sheet lined with parchment paper, making sure they don’t touch.

   Once frozen solid, transfer the schnitzel to a freezer-safe bag or container. Frozen schnitzel can last for up to 3 months. To reheat, bake it in the oven at a high temperature (around 400°F or 200°C) to restore its crispy texture.

5. Reheating with Care

   When reheating schnitzel, the goal is to bring back its crispiness without drying it out. The best way to do this is in the oven.

   Preheat your oven to 350°F (175°C) and place the schnitzel on a wire rack (if possible) to ensure the heat circulates evenly around the breading. Bake for 10-15 minutes, flipping halfway through. Avoid microwaving, as it will make the breading soggy and less appetizing.

By following these best practices, you can ensure that your schnitzel leftovers remain as delicious as possible, retaining their crispy crunch and juicy chicken for the next meal.

What Goes Well With Chicken Schnitzel

Chicken schnitzel is a flavorful and hearty dish on its own, but the right side dishes can turn it into a complete, balanced meal. The key is to choose accompaniments that complement its crispy exterior and tender meat, while also balancing the richness of the breading.

1. Crisp, Refreshing Salad

   A fresh salad is the perfect foil for the rich, crispy schnitzel. Consider a light green salad with ingredients like mixed lettuce, arugula, cucumber, and radishes, tossed in a simple lemon vinaigrette. The acidity of the dressing cuts through the richness of the schnitzel, providing a refreshing contrast.

2. Potatoes: Mashed, Roasted, or Potato Salad

   Potatoes are an ideal side for schnitzel, and there are so many ways to prepare them. Creamy mashed potatoes with a dollop of butter and a sprinkle of chives are a comforting choice.

   For something with more texture, try roasted potatoes with garlic and rosemary. Alternatively, a tangy German-style potato salad, dressed with a mustard-based vinaigrette, adds a delicious balance of flavors.

3. Sauces for Dipping

   No schnitzel is complete without a tasty sauce to dip it in. A classic option is a lemon wedge to squeeze over the schnitzel, enhancing its flavor with a burst of freshness.

   You can also serve it with a creamy mustard sauce, horseradish cream, or a tangy tomato-based sauce. For a twist, try a garlicky aioli or a spicy sriracha mayo.

4. Sautéed Vegetables

   Lightly sautéed vegetables like spinach, zucchini, or green beans make for a healthy and colorful side. The slight bitterness of greens like kale or Swiss chard also pairs wonderfully with the richness of schnitzel, creating a well-rounded plate.

5. Pickled Vegetables

   A side of tangy pickled vegetables, such as gherkins or pickled red cabbage, can provide a delightful contrast to the crispy schnitzel. The acidity of the pickles helps cut through the fat in the schnitzel, offering a zesty, palate-cleansing note.

These sides not only enhance the flavor of your schnitzel but also add color, texture, and balance to the meal, making it feel more complete and satisfying.

Conclusion

Mary Berry’s chicken schnitzel is a classic dish that has stood the test of time due to its simplicity and deliciousness. Whether you’re following her original recipe or experimenting with one of the many easy variations, this dish offers endless possibilities for customization. By making thoughtful adjustments to the breading, seasoning, and sides, you can transform this already tasty meal into a new culinary adventure each time you make it.

With proper storage techniques, you can savor leftovers without sacrificing texture or flavor. And when paired with the right sides, chicken schnitzel becomes more than just a dish – it’s a well-rounded, flavorful experience.

So, next time you make chicken schnitzel, don’t be afraid to experiment and try new variations, storage methods, and accompaniments to suit your tastes. With its crispy golden coating and tender chicken, it’s sure to remain a favorite on your menu for years to come!.

FAQs

What Is Mary Berry’s Chicken Schnitzel Recipe?

Mary Berry’s chicken schnitzel recipe is a simple and delicious dish where boneless chicken breasts are breaded and fried until golden and crispy. It’s a perfect family meal, with a light and crunchy coating that pairs well with a variety of sides like mashed potatoes, salad, or vegetables.

What Ingredients Do I Need For Mary Berry’s Chicken Schnitzel?

To make Mary Berry’s chicken schnitzel, you will need the following ingredients: chicken breasts, plain flour, eggs, breadcrumbs (preferably fresh), salt, pepper, and oil for frying. You may also want lemon wedges to serve with the schnitzel for added flavor.

How Do I Prepare The Chicken For Schnitzel?

To prepare the chicken for schnitzel, start by flattening the chicken breasts to an even thickness. You can do this by placing them between two pieces of cling film or parchment paper and gently pounding them with a meat mallet or rolling pin. This ensures they cook evenly and have a tender texture.

Can I Use Chicken Thighs Instead Of Breasts For Schnitzel?

Yes, you can use chicken thighs instead of breasts for schnitzel. While chicken breasts are traditionally used for their lean texture, chicken thighs offer a juicier, more flavorful alternative. Just make sure to trim any excess fat before breading and frying.

Do I Need To Season The Breadcrumbs For Mary Berry’s Chicken Schnitzel?

Yes, it’s a good idea to season the breadcrumbs with a little salt, pepper, and perhaps some dried herbs like thyme or parsley for extra flavor. This adds more depth to the crust and complements the chicken perfectly.

How Do I Achieve The Perfect Crispy Coating On The Schnitzel?

To achieve a perfectly crispy coating, ensure the breadcrumbs are well-pressed onto the chicken. Fry the schnitzel in hot oil, but not at too high a temperature to avoid burning the coating. Turning the schnitzel halfway through cooking ensures an even golden color on both sides.

What Oil Should I Use For Frying The Schnitzel?

For frying Mary Berry’s chicken schnitzel, it’s best to use a neutral oil with a high smoking point, such as vegetable oil or sunflower oil. These oils will allow the schnitzel to fry evenly and reach a crisp golden texture without imparting any strong flavors.

Can I Bake The Schnitzel Instead Of Frying It?

Yes, you can bake the schnitzel instead of frying it, although the texture may differ slightly. To bake, place the breaded chicken on a baking sheet lined with parchment paper, drizzle with a little oil, and bake in a preheated oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through.

What Side Dishes Go Well With Mary Berry’s Chicken Schnitzel?

Mary Berry’s chicken schnitzel pairs beautifully with a variety of side dishes. Some popular choices include mashed potatoes, roasted vegetables, a crisp green salad, coleslaw, or even a tangy cucumber salad. You can also serve it with a lemon wedge or a creamy dip like garlic mayo.

Can I Make Mary Berry’s Chicken Schnitzel In Advance?

Yes, you can prepare the chicken schnitzel in advance by breading the chicken and refrigerating it for a few hours before frying. This helps the breading stick better.

However, it’s best to fry it fresh to maintain the crispiness of the coating. You can also freeze the breaded schnitzels and fry them from frozen when needed.