You should try adding paprika into the flour, some hot sauce mixed into the egg and chilli flakes into the bread crumbs. It’s hot! but sooo good in a sandwich with salad
We just had these for lunch - they were delicious!! I've only recently started making fried chicken and these are hands down the best! The brine, I think, is the secret to juicy chicken - definitely don't skip this step. I used thighs as that's all I had and I used half panko crumbs and half bread crumbs. The outside was sooo crunchy, light and delicious!! Next time, I'm going to try adding some spices to the crumb mixture. Thanks Marion!
I have never made chicken schnitzel, as I've only ever had bad experiences. But I tried your method and recipe. Omg amazing! So tender and crunchy. Yummy! Parmesan makes such a difference!
I’ve tried so many of your recipes, went ahead and got a fish sauce and oyster sauce. Will be buying the Chinese cooking wine. Your sweet corn soup, wonton soup was enjoyed by all of us at home. The sweet corn was beautiful, delicious and very different. 💖
Just loved this receipe. Made it tonight for dinner, my husband and I loved it. Was lovely to do something different with chicken. Thank you for makin it so easy to follow.
The salt dry brine is KEY to the crispiest chicken ever, so true. I salt mine and put it on a metal wire rack on a lined cookie sheet and leave it in the fridge uncovered for a few hours, works wonders.
Those schnitzels look so deliciously yummy. I really enjoy your enthusiasm in all your videos. You are a very good cooking teacher/mentor, I love watching your videos.
I was bored of cooking .. as I live alone. But I have started liking cooking again because of Marion !! 🥰 Love the recipes. And her as well.. 😀😀 the videos are so much fun ! So cute! 😂🥰🥰
Its going to be in my menu for atleast 3/4 times in a week.. Thanks marion for such a light coating crispy chicken.. Love you from the bottom of the heart 😘😘😘
My daughter and I subscribed and following you in Instagram, youtube and fb. We tried few items and came out yummy ❤️❤️ Thank you Marion from the bottom of my heart and God bless you. This recipe too definitely we will try 👍👍👌👌
This is by far the best schnitzels I have tasted so far it was so delicious and yummy , it is indeed the best I have tried & tasted and I’m sticking to it can’t wait to make it for my family this festive
Wonderful recipe...it is Saturday morning and I've not had breakfast...I would like 100 of these to eat right now!!! Loved the idea of the parmesan in the crumbs - that really sold it for me as I also prefer legs/thighs to breast. Thank you!!!
Hi Marian, I hope you still read these. Could you do a an Asian Ingredient staples video please? Been getting into Asian cooking and was wondering what the essential ingredients are for Asian cooking and what they are used for. Also wanted to know if Shaoxing Wine is the same as Yuemapai Rice Wine and can they be used interchangeably?
This was a huge hit at home! Let's just say it that both my dad and little bro wanted to have it for the entire week! I dont blame them cause I would want some too. You've been made my quarantine stay at home amazing!
Consider adding some herbs to the crumb mix, herbs such as thyme, parsley or tarragon but make it's much better using dried herbs as otherwise, the water content can cause the oil to really spit. Also, using a combination of fresh and dry bread crumbs makes them even better. Personally, I prefer them cooked in much less oil, perhaps 2-3mm of oil and then turn them half way, I prefer a softer golden crumb, deep frying can often overcook and make them crunchy, brown and kind of slightly bitter. My fav way to have crumbed chicken schnitzel is with lemon juice and cream cheese! also, served with cream cheesy mashed potatoes and tinned baked beans.
In India we have almost another same recipe called "chicken Cutlet"... I find it amazing that how the world becomes a really small place when it comes to food. Lovely recipe Marion. love from India🤩🥰🥰
I love cooking with chicken, especially with thigh and breast part. But the ‘weird’ thing is, in my 20+ years in my life, I was able to cook chicken only in these forms: chicken curry (all types of curry), chicken adobo, fried chicken (like tenders) or toppings to a pasta, but never tried schnitzel yet. I’ve eaten schnitzel a lot of times before but never tried cooking one yet. And now, you, Marion just gave me an idea to cook schnitzel one of these days!! It looks really simple and delicious!
JJ Martin, if you want to try Japanese chicken dishes, I recommend Yaki-tori (grilled chicken on stick with soy sauce) and Oyako-don (chicken and egg bowl).
Hi Marion! This may be a silly question and self-explanatory, but I'm confused about the oven part. The directions say to preheat to 300F and put chicken in oven to warm. Does this mean add chicken one-by-one to oven, after each has been fried? Are they OK to come out immediately from oven once all are fried, or is there a certain amount of time they should stay in there for? I'm probably overcomplicating things! haha Thank you!!!
Wow, really tasty. I went Aussie options for the side and 'sauce' and loved this. Will definitely do this again ....thanks for the recipe and method which was a great learning experience
Hi Marion! I love your recipes and keep trying them at home. All thanks to you I have all Asian ingredients stocked in my Indian pantry 😀 Is it okay for me to avoid the oven step and fry the chicken till done in the frying pan?
Hi Im a new subscriber from the Philippines I only watch and follow ur cooking videos on facebook until I am here now on YT thanks for the good and great quality videos. ❣️
Marion you bring so much joy to cooking and your recipes and how you explain the steps are so easy to follow. Love this one adding Parmesan to the crumbing, I mean cheese really does make everything better ❤️👌😋
Sorry if this is a dumb question but doesn't crushing the Panko like that just ruin the whole point of using Panko? I mean, couldn't you just use regular bread crumbs in that case?
3xsXs Panko doesn’t go soggy like ordinary breadcrumbs. Apparently something to do with an electric charge run through them in the drying process. Who knew?
Glad to have a white-meat chicken recipe from you, Marion. I love thigh and leg meat, too, but I've been sort of indoctrinated that the lighter meat is better for us, so... Nice to have options ☆ Looks amazing. Will try this with some kind of sauce. I love that you can pair it with Asian flavors or italian flavors just as easily. So versatile
Hello all the way from Northwest Territories, Canada. LOVE all the recipes and how you use easy to find ingredients. Im definitely going to try this one and the grilled chicken thighs form yesterday. Just wondering what oil you would suggest when frying? Thank you for being such a light in the world. Ps. Your jean jacket totally rocks. ❤
oh thank you for so many kind comments Sharlyn! I hope you love this one and my grilled chicken. I use vegetable oil generally for frying. But peanut oil or canola oil are good options too.
In the fridge if you're doing it for an hour and you're somewhere particularly hot Ash. If it's just 20 minutes and it's cool weather, I'll leave it out.
This is Chicken Katsu but with Parmesan Cheese. I make this all the time but with chicken thighs. Here is a good recipe for the Katsu Sauce. 1/2 cup ketchup 1/4 cup AsiaWorcestershire sauce - I use Bulldog 1 tablespoon shoyu 1 tablespoon granulated sugar 2 teaspoon mirin
Marion please dont ever stop making these videos. You’re absolutely brilliant 💕💕
Can't stop myself to say .... Superb.....
You should try adding paprika into the flour, some hot sauce mixed into the egg and chilli flakes into the bread crumbs.
It’s hot! but sooo good in a sandwich with salad
I just made this and it was 10/10. I can't believe chicken breast could taste so succulent and flavoursome. Thank you so much for showing us the way.
We just had these for lunch - they were delicious!! I've only recently started making fried chicken and these are hands down the best! The brine, I think, is the secret to juicy chicken - definitely don't skip this step. I used thighs as that's all I had and I used half panko crumbs and half bread crumbs. The outside was sooo crunchy, light and delicious!! Next time, I'm going to try adding some spices to the crumb mixture. Thanks Marion!
I have never made chicken schnitzel, as I've only ever had bad experiences. But I tried your method and recipe. Omg amazing! So tender and crunchy. Yummy! Parmesan makes such a difference!
10/10 would buy a "left hand wet hand, right hand dry hand" t-shirt. Bring on the merch, Marion!
😂😂😂👌
I’d buy one too!
Or apron. 😄❤️
Also “I’m a legs and thigh girl” 😍
@@aymunography6943 😂 I'd buy that too
I’ve tried so many of your recipes, went ahead and got a fish sauce and oyster sauce. Will be buying the Chinese cooking wine. Your sweet corn soup, wonton soup was enjoyed by all of us at home. The sweet corn was beautiful, delicious and very different. 💖
I wish my local pub would cook them that way. (good to see the Aussie relocation working with all the quality of the Thai location)
Thank you so much! We're trying hard! :-)
A little tip: If you don't have Japanese mayonnaise, just take normal ones and stir in some sesame oil-Then it tastes a bit similar😉
Where can you purchase Japanese mayonnaise?
parris the grocery store if you live in a city, Amazon maybe, kewpie mayo is readily available in most places with an educated populace.
@@epiccollision holy shit that came off snooty. And nope.
@@Lishmaa supermarkets sell it
@@MsDimsta what supermarket ?
Just loved this receipe. Made it tonight for dinner, my husband and I loved it. Was lovely to do something different with chicken. Thank you for makin it so easy to follow.
Your attention to detail with simple recipes is what makes you the best and the flavours so special.
I’m in love with all of your recipes...thank you Marion!
Same here..🥰🥰
Being from Germany, I love this!!! Thank you for making it with Chicken 🐔
Chicken is most popular here but we do also have Veal and pork schnitzels.
Terrific demonstration! Thanks so much!
The salt dry brine is KEY to the crispiest chicken ever, so true. I salt mine and put it on a metal wire rack on a lined cookie sheet and leave it in the fridge uncovered for a few hours, works wonders.
Looks amazing.. will give it a try tomorrow!! Thanks
Just love your show Marion, and I don't even cook! Your sunny smiles always make the day.
Just tried this recipe and it was delicious!! Thank you so much! Great tip with the resting time! 👏🏼👏🏼
Marion , how long do we have to bake the fried schnitzel at 150°C in the oven ?
Hi Marion! Been trying for years to get schnitzel right. This recipe worked perfectly. Thanks.
Thank you Marion for the wonderful recipe. I made it yesterday it really came delicious.
Those schnitzels look so deliciously yummy. I really enjoy your enthusiasm in all your videos. You are a very good cooking teacher/mentor, I love watching your videos.
I was bored of cooking .. as I live alone. But I have started liking cooking again because of Marion !! 🥰 Love the recipes. And her as well.. 😀😀 the videos are so much fun ! So cute! 😂🥰🥰
I too 🎉
I watch her channel not for the recipes only but it is like ASMR for me.......her videos are so relaxing❤
Its going to be in my menu for atleast 3/4 times in a week.. Thanks marion for such a light coating crispy chicken.. Love you from the bottom of the heart 😘😘😘
Made this the other night. Delicious. My husband loved it. Thank you for making cooking so much more interesting. Love your videos. ❤️❤️
Just tried this. Turned out great! The dry brining makes all the difference. Thanks very much 👍
My daughter and I subscribed and following you in Instagram, youtube and fb. We tried few items and came out yummy ❤️❤️
Thank you Marion from the bottom of my heart and God bless you. This recipe too definitely we will try 👍👍👌👌
How wonderful to hear that Asha! Thank you so much!
Thanks for the recipe 😊
This is by far the best schnitzels I have tasted so far it was so delicious and yummy , it is indeed the best I have tried & tasted and I’m sticking to it can’t wait to make it for my family this festive
Wonderful! We're glad that you enjoy this recipe 😊 -Team Marion's Kitchen
Wonderful recipe...it is Saturday morning and I've not had breakfast...I would like 100 of these to eat right now!!! Loved the idea of the parmesan in the crumbs - that really sold it for me as I also prefer legs/thighs to breast. Thank you!!!
I just love all your recipes! So thorough, yet all so easy to do! Keep it up. 😄😄😄😃😃😃
made these tonight.. family LOVED it!! I grated a little garlic and added to the salad dressing.. WOW.. Marion you are a legend!!
Just made your lemon grass ground pork today for lunch! Gonna try this tomorrow! Thank you for the wonderful recipes ❤️
Looks delicious as always well done Marion
Yes! My favourite food of all time! Will definitely have to try!
This woman is amazing and so are her recipes
So yummy I will try this recipe soon thank you so much for sharing video ( from UK)
Hi Marian, I hope you still read these. Could you do a an Asian Ingredient staples video please? Been getting into Asian cooking and was wondering what the essential ingredients are for Asian cooking and what they are used for. Also wanted to know if Shaoxing Wine is the same as Yuemapai Rice Wine and can they be used interchangeably?
Your voice is so soothing,love your videos
Ah we love this in Germany. What a great recipe! So perfect 😍
We made this and they were AMAZING! Thank you for the recipe!
One of the best channels on RUclips Marion! Good wishes from India.
Is there any way your Sauces and Marinades can be delivered to India??
Thank you so much! Unfortunately my sauces aren't delivered to India at the moment. Maybe one day soon I hope!
@@Marionskitchen I really wish that someday! I tried many recipes and they r just so delicious. Keep up the great work
I tried this tonight and it was so good! Thank you Marion (my mother’s name) for your wonderful dishes!
This was a huge hit at home! Let's just say it that both my dad and little bro wanted to have it for the entire week! I dont blame them cause I would want some too. You've been made my quarantine stay at home amazing!
Consider adding some herbs to the crumb mix, herbs such as thyme, parsley or tarragon but make it's much better using dried herbs as otherwise, the water content can cause the oil to really spit. Also, using a combination of fresh and dry bread crumbs makes them even better. Personally, I prefer them cooked in much less oil, perhaps 2-3mm of oil and then turn them half way, I prefer a softer golden crumb, deep frying can often overcook and make them crunchy, brown and kind of slightly bitter. My fav way to have crumbed chicken schnitzel is with lemon juice and cream cheese! also, served with cream cheesy mashed potatoes and tinned baked beans.
In India we have almost another same recipe called "chicken Cutlet"... I find it amazing that how the world becomes a really small place when it comes to food. Lovely recipe Marion. love from India🤩🥰🥰
I love cooking with chicken, especially with thigh and breast part. But the ‘weird’ thing is, in my 20+ years in my life, I was able to cook chicken only in these forms: chicken curry (all types of curry), chicken adobo, fried chicken (like tenders) or toppings to a pasta, but never tried schnitzel yet.
I’ve eaten schnitzel a lot of times before but never tried cooking one yet. And now, you, Marion just gave me an idea to cook schnitzel one of these days!! It looks really simple and delicious!
JJ Martin, if you want to try Japanese chicken dishes, I recommend Yaki-tori (grilled chicken on stick with soy sauce) and Oyako-don (chicken and egg bowl).
Hi you gave a few tips thank you Marion 😊 Adelaide south Australia 🇦🇺
I have saved almost all your recipes. In 💖 with them. Will be making your chilli oil today. I made a schnitzel yesterday 😋 but will try your method💖
I made this for my husband and he loved it!! Thank you
Thank you for this one! I’m gonna give it a go! 😍
Great tips, I'll add them to my dinner tonight
Thank you 😊
Now, that is one good cooked meal. Thanks. LOVE IT. Thanks I also Love, Love your Australia recipes and the scenery is amazing.
I live that dry brine technic, I'm going to try it for sure!
Thank you I made it was soo nice
Simple & yet so gooooood!! Yesssss!!!
Made it and it was yummy.. thank you Marion 💞
I just knew pork schnitzel, this dish is new style to me. Actually i prefer chicken, so im gonna try it with your recipes. Thank you for sharing👍
Made this last night and it was PERFECT
Hi Marion! This may be a silly question and self-explanatory, but I'm confused about the oven part. The directions say to preheat to 300F and put chicken in oven to warm. Does this mean add chicken one-by-one to oven, after each has been fried? Are they OK to come out immediately from oven once all are fried, or is there a certain amount of time they should stay in there for? I'm probably overcomplicating things! haha Thank you!!!
So lovely and absolutely delicious 👍
Marion , you
Are the best! Thank you so much .😘😘
That left hand right hand technique is such a life saver I would say. I make ur prawn cutlets pretty much every week
It was soooo yummy .. thanks for the recipe 🙏👍😋
Wow, really tasty. I went Aussie options for the side and 'sauce' and loved this. Will definitely do this again ....thanks for the recipe and method which was a great learning experience
What is the aussie version you made?
@@shaynaloveswiss1 if I recall correctly the sauce would be diced tomatoes and bacon pieces, with cheddar cheese melted over that.
i love the quality of your videos, so well shot, as good as watching a tv show :)
I wish she has more and more subscribers
Aw thank you Jocelyn!
Definitely deserving of way more subs! One of the best chefs/cooking channels out there!
Hi Marion! I love your recipes and keep trying them at home. All thanks to you I have all Asian ingredients stocked in my Indian pantry 😀
Is it okay for me to avoid the oven step and fry the chicken till done in the frying pan?
Yes absolutely! Just give the fillets a couple more minutes :-)
Hi Im a new subscriber from the Philippines I only watch and follow ur cooking videos on facebook until I am here now on YT thanks for the good and great quality videos. ❣️
Marion you bring so much joy to cooking and your recipes and how you explain the steps are so easy to follow. Love this one adding Parmesan to the crumbing, I mean cheese really does make everything better ❤️👌😋
Thanks so much 😃
Sorry if this is a dumb question but doesn't crushing the Panko like that just ruin the whole point of using Panko? I mean, couldn't you just use regular bread crumbs in that case?
3xsXs Panko doesn’t go soggy like ordinary breadcrumbs. Apparently something to do with an electric charge run through them in the drying process. Who knew?
Hello! Does anyone know how long it should be cooked in the oven after frying?
Marion...would you mind sharing what moisturizer you use?
Thank you for the tip on crushing the panko.
I use Philosophy 'Take a Deep Breathe' gel cream :-)
If you want to make them even better use clarify butter for frying the schnitzel
Glad to have a white-meat chicken recipe from you, Marion. I love thigh and leg meat, too, but I've been sort of indoctrinated that the lighter meat is better for us, so... Nice to have options ☆ Looks amazing. Will try this with some kind of sauce. I love that you can pair it with Asian flavors or italian flavors just as easily. So versatile
Yeeeess, they are very cute! 😂🙃 and they look delicious so I'll make them today. 😋
Yum looks so super crispy!
Hello all the way from Northwest Territories, Canada. LOVE all the recipes and how you use easy to find ingredients. Im definitely going to try this one and the grilled chicken thighs form yesterday. Just wondering what oil you would suggest when frying?
Thank you for being such a light in the world. Ps. Your jean jacket totally rocks. ❤
oh thank you for so many kind comments Sharlyn! I hope you love this one and my grilled chicken. I use vegetable oil generally for frying. But peanut oil or canola oil are good options too.
Definetly gonna have to try this!!!
I love how she says "snitzel" instead of "SHnitzel" xD so cute
better snitzel than how it is usually butchered.
Everything looks perfect yum!
Love all your recipes💪💪
My mom used to make this. I live in a different state now, and I miss it so much.
You are the best all the times 😘
Hey Marion! I tried this dinner tonight and it was perfection 👌🏽 however, I might’ve have been too heavy handed on the salt 😑
When I'm craving things I watch these videos and I feel like ice eaten it
Opposite for me. I watch these videos and end up craving.
Yummers😋😋😋You’ve forgotten the oven temperature and for how long???
Why am I awake at 4:23 watching this? This is a terrible time to be hungry
Will just be following these recipes all summer. Yum
Did she put the chicken in fridge for the salt to settle in?
In the fridge if you're doing it for an hour and you're somewhere particularly hot Ash. If it's just 20 minutes and it's cool weather, I'll leave it out.
Marion's Kitchen thank you!
I tried this recipe and honestly it was the BEST snitz! Thanks Marion x
Milanesas!! Thank you Marionnn
This is a really good recipe. Made it for my family and they really enjoyed it. Cheers :)
Marion , Merry Xmas 🎅 ! Thanks a Ton for this awesome recipe ! This turned out perfect for our xmas dinner. My 6 year old boy absolutely loved it ♥️
Yum going to give this recipe a bash 👍🏻
Literally golden.
woow...looked yuummy
This is Chicken Katsu but with Parmesan Cheese. I make this all the time but with chicken thighs.
Here is a good recipe for the Katsu Sauce.
1/2 cup ketchup
1/4 cup AsiaWorcestershire sauce - I use Bulldog
1 tablespoon shoyu
1 tablespoon granulated sugar
2 teaspoon mirin
Marion, Australia is now entering winter. Is there any your favourite Australian hearty winter dish? If yes, would you share w/ us? Thanks.
Great suggestion!
Marion's Kitchen Thank you, Marion! We so look forward to your demonstrations.
Am a new subscriber, and have always wanted to try a chicken schnitzel. Excited to see your take!
Thank you for subscribing and hope you love it!