Chicken Schnitzel for Two
By Steve DunnPublished on January 6, 2020
Time
1 hour
Yield
Serves 2
Ingredients
Before You Begin
Use fine, unseasoned store-bought bread crumbs for this recipe; substituting panko bread crumbs will produce a crust that lacks the proper texture and appearance. We used Diamond Crystal Kosher Salt in this recipe; if using Morton Kosher Salt, sprinkle each cutlet with only ½ teaspoon. The oil must wash over the cutlets in waves to achieve the desired wrinkles and puff, so the ample space provided by a large Dutch oven is necessary; do not attempt to use a smaller pot.
Instructions
- Spread flour in shallow dish. Beat egg and 1½ teaspoons oil in second shallow dish. Place bread crumbs in third shallow dish. Set wire rack in rimmed baking sheet. Line second rimmed baking sheet with double layer of paper towels. Adjust oven rack to middle position and heat oven to 200 degrees.
- Halve chicken breasts horizontally to form 4 cutlets of even thickness. Place 1 cutlet between 2 sheets of plastic wrap and pound to ¼-inch thickness. Repeat with remaining cutlets. Sprinkle each cutlet on both sides with ¾ teaspoon salt and ⅛ teaspoon pepper.
- Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating. Coat evenly with bread crumbs, pressing on crumbs to adhere. Place cutlets on prepared wire rack, taking care not to overlap cutlets. Let coating dry for 5 minutes.
- Add 2 cups oil to large Dutch oven and heat over medium-high heat to 350 degrees. Lay 2 cutlets in oil, without overlapping them, and cook, shaking pot continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 1½ minutes per side. Transfer cutlets to paper towel–lined sheet, flip to blot excess oil, and transfer sheet to oven to keep warm. Repeat with remaining cutlets. Serve immediately with lemon wedges.
Time
1 hourYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Chicken schnitzel is defined by thin, tender, juicy cutlets coated in a fine, wrinkly crust that puffs away from the meat during frying. Halving and pounding chicken breasts ¼ inch thick ensured that they were tender and delicate. Fine store-bought bread crumbs held in place by an egg wash formed a compact crust, and adding oil to the egg made the coating slightly elastic. A large Dutch oven filled with just 2 cups of oil meant there was plenty of headspace when agitating the pot, so the oil washed over the cutlets without spilling. Bathing the cutlets in oil quickly set the crust so that the breading trapped steam, which then caused the coating to puff away from the meat.
Before You Begin
Use fine, unseasoned store-bought bread crumbs for this recipe; substituting panko bread crumbs will produce a crust that lacks the proper texture and appearance. We used Diamond Crystal Kosher Salt in this recipe; if using Morton Kosher Salt, sprinkle each cutlet with only ½ teaspoon. The oil must wash over the cutlets in waves to achieve the desired wrinkles and puff, so the ample space provided by a large Dutch oven is necessary; do not attempt to use a smaller pot.
Instructions
- Spread flour in shallow dish. Beat egg and 1½ teaspoons oil in second shallow dish. Place bread crumbs in third shallow dish. Set wire rack in rimmed baking sheet. Line second rimmed baking sheet with double layer of paper towels. Adjust oven rack to middle position and heat oven to 200 degrees.
- Halve chicken breasts horizontally to form 4 cutlets of even thickness. Place 1 cutlet between 2 sheets of plastic wrap and pound to ¼-inch thickness. Repeat with remaining cutlets. Sprinkle each cutlet on both sides with ¾ teaspoon salt and ⅛ teaspoon pepper.
- Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating. Coat evenly with bread crumbs, pressing on crumbs to adhere. Place cutlets on prepared wire rack, taking care not to overlap cutlets. Let coating dry for 5 minutes.
- Add 2 cups oil to large Dutch oven and heat over medium-high heat to 350 degrees. Lay 2 cutlets in oil, without overlapping them, and cook, shaking pot continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 1½ minutes per side. Transfer cutlets to paper towel–lined sheet, flip to blot excess oil, and transfer sheet to oven to keep warm. Repeat with remaining cutlets. Serve immediately with lemon wedges.
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