Chicken Schnitzel for Two

SERVES2

TIME1 hour

Chicken Schnitzel for Two

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 stor... Read More

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GATHER YOUR INGREDIENTS

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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.

1

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.

2

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.

3

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.

4

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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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.