Chicken Schnitzel With Cucumber Salad

Ingredients

• 1 white onion (small, about 6 ounces, halved and thinly sliced)
• 2 boneless, skinless chicken breasts (about 1 pound total)
• Kosher salt (such as Diamond Crystal, plus 1 teaspoon for dressing)
• freshly ground black pepper (plus 1/2 teaspoon for dressing)
• 0.5 cup all-purpose flour
• 2 eggs (large, beaten)
• 2 cups plain, fine bread crumbs
• 0.5 cup vegetable oil (divided)
• 0.25 cup plain whole-milk yogurt
• 1 garlic clove (grated)
• 1 tbsp white wine vinegar
• 0.5 tsp caraway seeds
• 2 Persian cucumbers (thinly sliced)
• 1 medium dill pickle (thinly sliced)
• 0.5 cup parsley leaves and tender stems (coarsely chopped)
• 0.5 cup dill fronds and tender stems (coarsely chopped)
• Lemon wedges (for serving)

Steps

1. 1

   Soak the thinly sliced onion in a bowl of cold water and set aside to mellow the flavor.

2. 2

   Prepare the chicken: Place each chicken breast on a cutting board. Holding the breast flat with your palm, use a sharp knife to slice it horizontally into two thin cutlets. Repeat with the second breast to yield 4 cutlets total.

3. 3

   Place a piece of plastic wrap or parchment paper over each cutlet. Use a meat mallet or the bottom of a small heavy pan to gently pound the chicken until it is less than 1/4-inch thick. Season all pieces generously with kosher salt and black pepper.

4. 4

   Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with the bread crumbs.

5. 5

   Working with one cutlet at a time, dredge in the flour and shake off the excess. Dip into the egg wash to coat completely, then press into the bread crumbs, ensuring an even coating on both sides. Place the breaded cutlets on a large plate or baking sheet.

6. 6

   Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add 2 breaded chicken cutlets. Cook for 6 to 7 minutes per side, gently shaking the pan back and forth occasionally to help the coating puff up, until golden brown and cooked through.

7. 7

   Transfer the cooked schnitzel to a paper-towel-lined plate and immediately season with additional salt and pepper. Add the remaining 1/4 cup of oil to the pan and repeat the frying process with the remaining 2 cutlets.

8. 8

   Prepare the salad dressing: In a large bowl, whisk together the yogurt, grated garlic, white wine vinegar, caraway seeds, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

9. 9

   Drain the soaking onions and pat them dry. Add the onions, sliced cucumbers, sliced pickles, chopped parsley, and chopped dill to the dressing bowl. Toss thoroughly to coat.

10. 10

    Serve the warm chicken schnitzel immediately alongside the cucumber salad with lemon wedges for squeezing over the chicken.

Notes

Shaking the pan while frying is a key technique to get the breading to separate slightly from the meat and puff up. Ensure the chicken is pounded very thin to ensure it cooks through at the same time the crust becomes golden.

Nutrition per serving

• main
• chicken
• fried
• schnitzel
• salad
• weeknight dinner
• German-inspired