Indonesian-style Krüstchen Schnitzel

Ingredients

In this Indonesian adaptation of Krüstchen Schnitzel, we infuse the traditional German dish with the vibrant flavors of Indonesian cuisine. The original dish is typically served with a creamy mushroom sauce, but we replace it with a zesty Indonesian-style sauce that combines tangy lime juice, spicy chili, and aromatic herbs. This adaptation adds a unique twist to the dish, creating a fusion of German and Indonesian flavors that is both exciting and delicious. We alse have the original recipe for Krüstchen Schnitzel, so you can check it out.

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 eggs, beaten 2 eggs, beaten
• 2 cups breadcrumbs (180g) 2 cups breadcrumbs (180g)
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon paprika 1 teaspoon paprika
• Vegetable oil, for frying Vegetable oil, for frying
• For the Indonesian-style sauce: For the Indonesian-style sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sambal oelek (Indonesian chili paste) 1 tablespoon sambal oelek (Indonesian chili paste)
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch (0.6 cm).
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Season the flour with salt, ground black pepper, garlic powder, and paprika. Mix well.
4. 4.
   Dip each chicken breast into the flour mixture, then into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium-high heat.
6. 6.
   Fry the breaded chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through.
7. 7.
   Remove the chicken cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8.
9. 9.
   For the Indonesian-style sauce:
10. 10.
    In a small bowl, whisk together soy sauce, lime juice, honey, sambal oelek, chopped cilantro, and chopped mint until well combined.
11. 11.
    Serve the crispy chicken cutlets with the Indonesian-style sauce on the side.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and become tender. Be careful not to over-pound, as it can result in dry chicken.
• Sambal oelek — Adjust the amount of sambal oelek according to your spice preference. Add more for extra heat or reduce for a milder sauce.

Tips & Tricks

• For an extra crispy crust, double coat the chicken cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• Serve the Indonesian-style sauce on the side to allow each person to adjust the amount according to their preference.
• If you prefer a milder sauce, remove the seeds from the chili before adding it to the sauce.
• Serve the Krüstchen Schnitzel with a side of steamed rice and a fresh cucumber salad for a complete Indonesian meal.
• Leftover chicken cutlets can be refrigerated and enjoyed cold the next day in sandwiches or wraps.

Serving advice

Serve the Indonesian-style Krüstchen Schnitzel hot, alongside steamed rice and a refreshing cucumber salad. Drizzle the zesty Indonesian-style sauce over the crispy chicken cutlets or serve it on the side for dipping.

Presentation advice

Arrange the golden-brown chicken cutlets on a platter, garnished with fresh cilantro and mint leaves. Place a small bowl of the Indonesian-style sauce next to the cutlets for dipping or drizzling. Serve with a side of steamed rice and a vibrant cucumber salad to create an enticing and colorful presentation.