Šnicla (the Croatian version of the Austrian or German schnitzel) is eaten at least once a week in my home…sometimes more….and pretty much always accompanied with beets, salad, and mashed potatoes. Often french fries and maybe cucumber salad during the summer. My secret ingredient (shhhh!) is that I mix a spoonful of rye flour into the white flour. By doing this I cut out the salt that I usually season the meat with. Sometimes I mix paprika into the bread crumbs, too, which also gives it a nice flavor. So many variations! You can make šnicla with any kind of meat (in other words veal, chicken, or pork), though veal is the traditional way. I prefer chicken, so thats what you’ll see here.
Another traditional variation of šnicla would be zagrebački odrezak, which is when you roll the veal with a piece of ham and cheese in the middle.
- chicken breasts
- all purpose flour
- spoonful of rye flour
- bread crumbs
Begin by first flattening the meat with a meat pounder, if the slices are not thin. Next place the flour (the all-purpose mixed with a spoonful of rye), beaten egg, and breadcrumbs in their own separate plates. Dredge the cutlets in the following order: first the flour, then the beaten egg, then the bread crumbs. You can either fry them on the stove in oil or bake them in the oven at 350 degrees for about 15-20 minutes. Baking them is, of course, the healthier version and actually quite delicious. If you cook them this way, make sure to drizzle oil on top, or better spray oil, so that they don’t dry out.