Tavuk Schnitzel - Loved The World Over, Including Holidays Turkey

Chicken schnitzel, or tavuk schnitzel as it's known in these parts: such a simple dish but so tasty, too. It's not a traditionally Turkish dish, of course, but it's highly likely to make an appearance on the menu in many of the restaurants around Fethiye and, no doubt, elsewhere in Turkey. 

Schnitzel is traditionally a dish from German-speaking countries - but these days, it's eaten worldwide. The schnitzel (escalope) can be made from pork, beef, veal (wiener schnitzel) or chicken - and in Turkey, chicken (tavuk) is commonplace. We don't order it in restaurants very often because it's one of those dishes: get it right and it's a meal from heaven, get it wrong and it's like chewing through cardboard-coated leather. This is a meal we like to cook at home - and this one is Barry's department.

A Turkish Recipe For Tavuk Schnitzel
Apart from the fact that tavuk schnitzel is just dream food, it also uses minimal ingredients and it's economical, too. One chicken breast makes two big, chunky, generous schnitzels. You could actually get three tavuk schnitzel from one breast - but this is us; if we're eating, we're eating well! 

Tenderised chicken fillets coated in breadcrumbs

• First of all, prepare a good handful of breadcrumbs. We just let a chunk of bread go stale, grate it and leave the bigger bits as they are, as you can see in the photos. It makes for a crunchier coating. Sprinkle them over a large, flat plate and add spices (optional). Our schnitzel herbs and spices usually consist of a bit of cumin, turmeric, chilli flakes and kekik (thyme). Make sure they're mixed in well. 


• Add around half a cup (a generous dusting - don't stress about quantities) of plain flour to your breadcrumbs and mix them together.


• Now, lightly whisk two eggs on another large flat plate and place it next to the breadcrumb mixture.


• Take one large chicken breast, place in a plastic bag and, with a rolling pin (or something similar), pound the breast to tenderise it and thin it out into a large escalope.


• Now cut it in half so you have two tenderised chicken fillets.

Coating & Cooking Your Tavuk Schnitzel

Lots of people deep fry their tavuk schnitzel, and this is possibly where the problems start if the schnitzel is left in the fryer for too long. Rock hard coating and dry, tough chicken. We're looking for a golden coating with a light crunch and a tender, juicy chicken breast in the centre.

• Gently heat a light covering of sunflower oil in a frying pan.


• Take one of your chicken fillets, place it into your egg and then turn it over to coat the opposite side.


• Now place it in the flour and breadcrumb mixture. Press down to make sure the crumbs stick and then carefully turn it over to coat the other side.


• Do the same with your second chicken fillet.


• Turn the heat to high and lay the coated fillets into the oil. Fry in hot oil for around 2 minutes on each side to crisp your breadcrumb coating.


• Now reduce the heat and fry for a further 2-3 minutes on each side to cook the chicken without burning the coating.

Tavuk schnitzel served with potato wedges and a tomato & onion salad

Tavuk schnitzel would be just fabulous in summer with a fresh, crispy salad and side serving of spicy Antep Ezmesi. However, we are in the deep throes of January and we're comfort eating. Home made potato wedges it is, for us. We made it a bit more colourful with a tomato and onion salad, dressed with a little olive oil and sprinkled with sumac. 

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