Chicken Schnitzel

There are countless renditions of crispy fried chicken around the world–everyone loves it! This is my take on a classic chicken schnitzel, which hails from Austria and Germany. While I love a Southern-style chicken fried chicken or loaded fried chicken sandwich, I especially adore the light, crispy texture of this schnitzel. The chicken breasts are pounded very thin, so they cook in a flash, and you get plenty of the golden breadcrumb coating in every bite. Despite looking (and tasting) fancy, this weeknight dinner is on the table in 40 minutes, including a fresh green salad.

What's the difference between breaded chicken and chicken schnitzel?
Chicken schnitzel is a type of breaded chicken. It's made by coating a very thin chicken cutlet in seasoned breadcrumbs and pan-frying it until crispy.

How do you get the chicken schnitzel pieces thin?
To make the chicken schnitzel pieces thin, start by slicing a large chicken breast in half lengthwise. Place the chicken on a cutting board and hold your knife parallel to the board to make the cut. Then, place each cutlet between two sheets of plastic wrap and use a meat mallet or a heavy skillet (cast iron works great) to pound it a little thinner.

What do you eat with chicken schnitzel?
You can serve schnitzel with all kinds of sides. I like to balance out the rich fried chicken with a bright and acidic salad. You could also pair it with crash hot potatoes, bow tie pasta salad, German potato salad, or a crisp cucumber salad.

Can you make sandwiches with chicken schnitzel?

Yes! These thin chicken breasts make an excellent sandwich filling. Pile them onto a hero roll or baguette with a smear of mustard and a handful of fresh greens for a simple and satisfying lunch. Or, try a spin on a chicken parm sandwich by topping the chicken with mozzarella and tomato sauce and pressing it on a griddle.

What's the best way to reheat crispy chicken?

Reheat schnitzel in a hot skillet over medium heat until it's warmed through, flipping a few times. You can also pop it into a 350°F oven or air fryer for a few minutes.

How to Make Chicken Schnitzel

INGREDIENTS

• Shallot. A quick-pickle treatment turns sharp shallots into sweet, softened spirals that liven up any salad.
• Vinegar. Red wine vinegar gives pickled shallots a pretty pink hue, but white vinegar will also work.
• Chicken. Use boneless, skinless chicken breasts that are roughly the same size for even cooking.
• Eggs. These act as a binder to help the flour and breadcrumbs stick to the meat.
• Breadcrumbs. Seasoned breadcrumbs add extra flavor to the schnitzel and turn golden and crisp when pan-fried.
• Mustard. Whole grain mustard adds a nice bite to the salad dressing, but dijon will also work.
• Baby greens. Feel free to use your favorite kind of lettuce in this salad.

STEP-BY-STEP INSTRUCTIONS

Start by preparing the pickled shallots by tossing a sliced shallot with red wine vinegar and a pinch of salt. These need a bit of time to soften up and absorb the brine, so let them sit while you prepare the rest of the recipe.

Next, carefully slice each chicken breast in half horizontally to make six thin cutlets. Pound them to an even thickness (about 1/4 inch) for quick, even cooking. Then season the chicken on both sides with salt, pepper, and garlic powder.

Now you're ready to bread the chicken. Fill one shallow bowl with all-purpose flour, whisk eggs in a second shallow bowl, and place breadcrumbs in a third. Working with one piece of chicken at a time, coat the cutlets first in the flour, then in the eggs, and lastly in the breadcrumbs. Shake off any excess at each step so you have a nice uniform coating.

To fry the schnitzel, heat a half-inch of vegetable oil in a deep skillet. When the oil is hot (it should sputter when you sprinkle in some flour), carefully add the chicken, working in batches to avoid crowding the pan. Cook each cutlet until it's golden brown and crisp on both sides and the center reaches an internal temperature of 165°F. Keep the cooked chicken warm in a 200°F oven on a wire rack set over a baking sheet while you finish cooking.

Finally, to finish the salad, add whole grain mustard and olive oil to the pickled shallots to make a vinaigrette. Add mixed greens and sliced radishes, and toss everything together. Serve the chicken hot from the oven with salad on the side and lemon wedges for squeezing.