Chicken schnitzel is a true favourite in South Africa — you’ll find it on almost every restaurant menu, often served with chips or mash. We love it because it’s crispy on the outside, tender inside, and pure comfort on a plate. But here’s the truth: when you make it at home, it’s not only cheaper, it’s also far more delicious.
A Little Bite of History
The crumbed schnitzel comes from Central Europe, where Austrians, Germans, and Czechs all proudly claim it as their national dish. Yet, its real story might actually begin in Italy.
According to legend, Austrian Field Marshal Joseph Radetzky tasted a veal cutlet crumbed in breadcrumbs and Parmesan while in Milan and was so impressed that he brought the recipe back to Vienna. There, the imperial cooks prepared it for Emperor Franz Joseph I — but since Parmesan cheese was hard to find in Austria, they skipped it. The emperor loved it anyway, and the schnitzel quickly became a court favourite.
Originally, schnitzel was made from veal, but as the recipe spread to ordinary homes, people began using more affordable meats like pork or chicken. And honestly, chicken schnitzel has become the best choice for home cooking — it’s light, affordable, and loved by everyone from kids to grandparents.
Choosing the Right Chicken
For the best flavour and texture, use fresh, locally produced chicken fillets. Imported or frozen meat tends to lose richness after defrosting and can soak up excess water, leaving your schnitzel soggy instead of crisp.
Common Mistakes to Avoid
Even though schnitzel seems simple, there are a few easy traps that can ruin it. Here are the most common mistakes South Africans make — and how to fix them:
Not slicing the fillet in half – Always cut the chicken fillet horizontally so it cooks evenly and stays tender.
Skipping the tenderising step – Gently pound the fillet to break down the fibres and make it soft.
Precooking the meat – Never do this! It makes the schnitzel bland and dry.
Deep-frying it – It might seem easier, but you’ll end up with a hard, greasy block. Instead, shallow-fry it in a pan with just a thin layer of oil, turning it regularly until golden brown.
If you want to use even less oil, you can also bake the schnitzels in the oven — they’ll still be deliciously crisp.
Step-by-Step: The Perfect Chicken Schnitzel
You’ll need:
- 4 chicken fillets
- 3 eggs
- Plain flour
- Breadcrumbs
- Salt
- Cooking oil (Sunflower oil gives the best flavour)
Tip: Many South African supermarkets sell freshly ground breadcrumbs at their bakery counters — these are perfect! Avoid the processed coatings in plastic bags; they’re expensive, full of starch and additives, and lack real flavour.
How to make it:
- Slice each chicken fillet in half horizontally and tenderise it well.
- Lightly season with salt — chicken schnitzel doesn’t need heavy spices.
- Dip each piece in flour, then in whisked eggs, and finally coat it with breadcrumbs.
- Once they’re all ready, don’t let them sit too long — fry immediately in a large pan with a thin layer of sunflower oil.
- Cook on medium heat, turning regularly until both sides are golden brown and crisp.
Serving Ideas
The classic pairing is creamy mashed potatoes and chilli poppers, but schnitzel also goes beautifully with potato salad, roasted veggies, or even a crisp green salad and lemon wedge.
Source: Original author’s text