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Hawaiian Chicken Schnitzel (Hähnchenschnitzel Hawaii)

Crispy breaded chicken schnitzels are topped with pineapple, cranberry sauce, and melted cheese, then placed under the broiler until golden and bubbling. Oma’s take on German Schnitzel Hawaii.

Ingredients:

• 2 large boneless, skinless chicken breasts, about 1½ pounds (680 grams) total
• ¾ cup (95 grams) all-purpose flour
• 2 large eggs
• 2 tablespoons (30 milliliters) milk
• 1½ cups (150 grams) fine dry breadcrumbs
• Vegetable oil, for frying, enough for about ¼ inch (6 millimeters) in your skillet (about 1⅓ cups / 320 milliliters for a 10-inch pan)
• 4 pineapple rings, well drained
• ¼ cup (60 milliliters) whole-berry cranberry sauce
• 2 cups (200 grams) shredded Butterkäse, young Gouda, or Emmentaler cheese
• ½ teaspoon (3 grams) salt
• ¼ teaspoon (0.6 grams) black pepper
• Lemon wedges and parsley, to serve (optional)

Instructions:

1. Cut each chicken breast horizontally into 2 thinner cutlets to make 4 pieces.
2. Place each cutlet between sheets of plastic wrap and pound gently to an even thickness of about ¼ inch (6 millimeters).
3. Place the flour in a shallow dish mixed with salt and pepper, beat the eggs with the milk in a second dish, and place the breadcrumbs in a third dish.
4. Coat each chicken cutlet in flour, shaking off the excess, dip it into the egg mixture, and coat thoroughly with breadcrumbs.
5. Heat about ¼ inch (6 millimeters) of oil in a large skillet over medium to medium-high heat. The oil is ready when a breadcrumb sizzles straight away.
6. Fry the schnitzels in batches for about 3 to 4 minutes per side, until golden brown and cooked through (165°F / 74°C), adding more oil as needed.
7. Transfer the cooked schnitzels to a wire rack set on a baking sheet and keep warm in a 200°F (100°C) oven while you fry the rest.
8. Remove the schnitzels from the oven and preheat the broiler. Arrange schnitzels on a broiler-safe baking sheet lined with foil.
9. Place one pineapple ring on each schnitzel and spoon about 1 tablespoon cranberry sauce into the center of each ring.
10. Cover each schnitzel generously with shredded cheese.
11. Broil for 2 to 4 minutes, watching closely, until the cheese is melted and browned in spots.
12. Serve immediately.

Notes/Hints:

• If the schnitzel are large, you can put 2 pineapple rings side by side on each schnitzel.
• Instead of chicken, make this with pork, turkey, or veal.
• Use your favorite melty cheese or cheese blend.
• For the classic Schnitzel Hawaii, lay a thin slice of cooked ham on each schnitzel before adding the pineapple.
• Oil: use enough for about ¼ inch (6 millimeters) in whatever pan you have. A 12-inch skillet takes about 2 cups (475 milliliters).
• If you have individual cast iron fry pans, use them instead of a baking sheet. That way, you can serve them directly in that to each person and they can add their sides (mashed potatoes, veggies) right to that fry pan and enjoy.

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