Mexican Schnitzel is a delicious combination of Mexican meat market marinated chicken and german schnitzel technique. Schnitzel is typically made with pork, but one day I was walking through the meat market and wondered how the chicken sold there that is traditionally marinated for fajitas would be fried in latin breadcrumbs. I handed a plate to Mrs. Meat Church, and as soon as she said it was delicious, I knew I had to film a video for this new recipe.
Meat Church How To YouTube Video: https://youtu.be/bzn2jTzklhM
- 2 lbs Mexican meat market marinated chicken, thighs or breasts
- 1 C Goya latin bread crumbs
- 1 C flour
- Meat Church Dia de la Fajita seasoning
- 3 C frying oil
Egg wash ingredients
- 3 eggs, beaten & wisked
- 1/4 cup buttermilk (sub milk)
- cling film
- meat mallet (for flattening the chicken)
- wire rack
Prepare the oil
Heat 2-3" of oil to 350 degrees in a dutch oven or deep, heavy cast iron skillet.
Whisk the eggs in a shallow bowl. Add the milk. Mix and set aside.
Prepare the chicken
Trim any excess fat from the chicken to make it as even as possible.
Place the chicken between 2 pieces of cling film. Using a mallet, pound the chicken flat to an even thickness throughout.
Bread the chicken
Prepare a chicken dredging station with 3 shallow bowls:
- Egg wash\milk
- Latin breadcrumbs
Lightly season the chicken on both sides with Dia de la Fajita.
Place the chicken in the flour bowl. Lightly coat on all sides.
Dip the chicken completely in the egg wash.
Finally, coat the chicken in latin breadcrumbs. You do not have to pound the breadcrumbs in like you do with chicken fried steak.
Cooks the chicken
Carefully place the chicken in the hot oil. Cook until 165 internal which should take 3 - 5 minutes depending on the thickness of the chicken.
Remove the chicken from the oil and place on a wire rack to drain and remain crispy.
Serve with black beans and mexican rice. Enjoy!