Chicken Schnitzel

Ingredients

• 0.5 cup all-purpose flour
• 2 large eggs
• 1 tbsp vegetable oil (for the egg wash)
• 2 cups plain dried bread crumbs (fine, unseasoned store-bought; do not substitute panko)
• 4 boneless, skinless chicken breasts (6- to 8-ounce each, trimmed)
• 2 tbsp kosher salt (Diamond Crystal preferred; use 4 tsp if using Morton)
• 1 tsp pepper
• 2 cups vegetable oil (for frying)
• lemon wedges (for serving)

Steps

1. 1

   Set a wire rack in a rimmed baking sheet. Line a second rimmed baking sheet with a double layer of paper towels. Adjust oven rack to the middle position and heat oven to 200°F (95°C).

2. 2

   Prepare three shallow dishes for the breading station: spread 1/2 cup flour in the first dish; beat 2 eggs and 1 tablespoon oil in the second dish; and place 2 cups bread crumbs in the third dish.

3. 3

   Halve the chicken breasts horizontally to form 8 cutlets of even thickness.

4. 4

   Place 1 cutlet between 2 sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin. Repeat with the remaining cutlets.

5. 5

   Sprinkle each cutlet evenly on both sides with 3/4 teaspoon salt and 1/8 teaspoon pepper.

6. 6

   Working with 1 cutlet at a time, dredge thoroughly in flour, shaking off any excess.

7. 7

   Coat the floured cutlet with the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating.

8. 8

   Coat evenly with bread crumbs, pressing on the crumbs firmly to adhere.

9. 9

   Place breaded cutlets on the prepared wire rack, taking care not to overlap them. Let the coating dry for 5 minutes.

10. 10

    Add 2 cups oil to a large Dutch oven and heat over medium-high heat to 350°F (175°C).

11. 11

    Lay 2 or 3 cutlets (depending on size) in the hot oil without overlapping them.

12. 12

    Cook, shaking the pot continuously and gently so the oil washes over the tops of the cutlets, until they are wrinkled and light golden brown on both sides, about 1 to 1 1/2 minutes per side.

13. 13

    Transfer cooked cutlets to the paper towel–lined sheet, flip to blot excess oil, and then transfer the sheet to the oven to keep warm.

14. 14

    Repeat the frying process with the remaining cutlets, ensuring the oil returns to 350°F between batches.

15. 15

    Serve immediately with lemon wedges.

Notes

Use fine, unseasoned store-bought bread crumbs; panko will not produce the correct texture. A large Dutch oven is essential for safety and technique—the headspace allows you to agitate the pot so oil washes over the cutlets in waves, which creates the signature puffed, wrinkled crust. If using Morton Kosher Salt, reduce the salt to 1/2 teaspoon per cutlet.

Nutrition per serving

• main
• chicken
• fried
• Austrian
• dinner
• classic