Chicken Schnitzel, 3 Ways

Name: Chicken Schnitzel, 3 Ways
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 5-oz boneless skinless chicken breasts; 1 tbsp. fresh lemon juice, plus lemon wedges for serving; Kosher salt and pepper; 1 large egg plus 1 large egg white; 1/4 c. all-purpose flour; 1 c. panko; 4 tbsp. olive oil; 2 tbsp. unsalted butter; Choice of toppings (recipes below); 3 tbsp. fresh lemon juice; 2 tbsp. olive oil; 1/2 tsp. honey; 4 c. wild arugula; 2 c. pea shoots; 1 scallion, thinly sliced into matchsticks; Shaved Parmesan, for serving; 1 tbsp. red wine vinegar; 1 small shallot, thinly sliced; 1 pt. mixed-color grape or cherry tomatoes, halved; 1/4 c. small basil leaves; 1/2 c. whole-milk Greek yogurt; 2 tbsp. white wine vinegar; 3 Persian (mini) cucumbers, thinly sliced on the bias; 1/4 c. fresh dill, chopped

Chicken schnitzel is all about that crunch

By Gabriella VigoreauxUpdated: Feb 26, 2021

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

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Extra-crispy chicken schnitzel smothered in your choice of 3 bright, colorful toppers is an easy weeknight meal that tastes like something from a restaurant. Schnitzel is a traditional Austrian dish and refers to any kind of meat that has been pounded thin, coated with bread crumbs and pan-fried. And that’s exactly what you do here: just coat chicken cutlets first in flour, then egg, then panko, and shallow fry until the exterior is shatteringly crisp and the inside is juicy. Dig in!

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Ingredients

4
5-oz boneless skinless chicken breasts
1 Tbsp.
fresh lemon juice, plus lemon wedges for serving
Kosher salt and pepper
1
large egg plus 1 large egg white
1/4 cup
all-purpose flour
1 cup
panko
4 Tbsp.
olive oil
2 Tbsp.
unsalted butter
Choice of toppings (recipes below)

Lemony Arugula Salad (optional topping)

3 Tbsp.
fresh lemon juice
2 Tbsp.
olive oil
1/2 tsp.
honey
Kosher salt and pepper
4 cups
wild arugula
2 cups
pea shoots
1
scallion, thinly sliced into matchsticks
Shaved Parmesan, for serving

Tomato-Basil Salad (optional topping)

2 Tbsp.
olive oil
1 Tbsp.
red wine vinegar
Kosher salt and pepper
1
small shallot, thinly sliced
1 pt.
mixed-color grape or cherry tomatoes, halved
1/4 cup
small basil leaves

Creamy Dill Cucumbers (optional topping)

1/2 cup
whole-milk Greek yogurt
2 Tbsp.
white wine vinegar
Kosher salt and pepper
3
Persian (mini) cucumbers, thinly sliced on the bias
1/4 cup
fresh dill, chopped

Directions

For the Chicken Schnitzel
1. Step 1Wrap meat mallet or heavy can in plastic wrap. Pound chicken in a sliding motion, from centers outward, until an even 1/4 inch thick. Rub with lemon juice, then season with 1/2 teaspoon each salt and pepper.
2. Step 2Beat egg and egg white in a shallow bowl. Place flour and panko in separate shallow bowls. Working 1 at a time, coat cutlets first in flour, then egg, then panko, pressing gently to help adhere.
3. Step 3Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium. In two batches, cook cutlets until golden brown and cooked through, 2 to 3 minutes per side. Repeat with remaining oil, butter and cutlets. Serve with lemons or topped with one of the following recipes.
For the Lemony Arugula Salad
In a large bowl, whisk together lemon juice, olive oil, honey and 1/4 teaspoon each salt and pepper. Add arugula, pea shoots and scallion; toss to combine. Top with Parmesan. Serve over schnitzel. Makes 4 cups.
For the Tomato-Basil Salad
In a medium bowl, whisk together oil, vinegar and 1/2 teaspoon each salt and pepper; stir in shallot. Add tomatoes and toss to combine; fold in basil. Spoon over schnitzel. Makes 2 cups.
For the Creamy Dill Cucumbers
Whisk together yogurt, vinegar and 1/2 teaspoon each salt and pepper. Add cucumbers and dill and mix to combine. Spoon over schnitzel. Makes 2 cups.