Chicken Schnitzel With Cucumber Salad

Name: Chicken Schnitzel With Cucumber Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 small white onion (about 6 ounces), halved and thinly sliced; 2 boneless, skinless chicken breasts (about 1 pound total); Kosher salt (such as Diamond Crystal) and freshly ground black pepper; ½ cup all-purpose flour; 2 large eggs, beaten; 2 cups plain, fine bread crumbs; ½ cup vegetable oil, divided; ¼ cup plain whole-milk yogurt; 1 garlic clove, grated; 1 tablespoon white wine vinegar; ½ teaspoon caraway seeds; 2 Persian cucumbers, thinly sliced; 1 medium dill pickle, thinly sliced; ½ cup parsley leaves and tender stems, coarsely chopped; ½ cup dill fronds and tender stems, coarsely chopped; Lemon wedges, for serving

By Sue Li

Published March 3, 2026

David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.

Ready In: 35 min
Rating: (0)
Comments: Read comments

For crispy, perfectly puffed chicken schnitzel, begin by splitting the chicken breasts into cutlets and gently pounding them out until thin. This technique helps the chicken cook evenly in the time it takes the crust to turn golden, and creates more surface area for a crispy crust. While cooking the chicken, shaking the pan gently helps puff up the coating for an airy texture. Don’t forget to season with salt right after it is cooked. This schnitzel is served with an onion and herb salad with fresh cucumbers and sliced pickles, balancing out the fried chicken with some added brightness.

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Ingredients

Yield:4 servings

1 small white onion (about 6 ounces), halved and thinly sliced
2 boneless, skinless chicken breasts (about 1 pound total)
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
2 cups plain, fine bread crumbs
½ cup vegetable oil, divided
¼ cup plain whole-milk yogurt
1 garlic clove, grated
1 tablespoon white wine vinegar
½ teaspoon caraway seeds
2 Persian cucumbers, thinly sliced
1 medium dill pickle, thinly sliced
½ cup parsley leaves and tender stems, coarsely chopped
½ cup dill fronds and tender stems, coarsely chopped
Lemon wedges, for serving

Ingredient Substitution Guide

Preparation

1. Step 1
  Soak the onion slices in a bowl of cold water and set aside.
2. Step 2
  Set each chicken breast on a cutting board. Pressing the chicken breast down with the palm of one hand, use a sharp knife to halve it horizontally into two thinner cutlets; repeat with the remaining pieces of chicken. Place a piece of plastic wrap or parchment on top of each piece and gently pound with a meat mallet or the bottom of a small pan until less than ¼-inch thick. Repeat with the remaining 3 pieces. Season them generously with salt and pepper.
3. Step 3
  Arrange three shallow dishes in a line, one for flour, another for eggs, and the third for bread crumbs. To coat the chicken, work with one piece at a time and first coat in the flour, shake off excess, then dip in the egg wash to coat all around, and then dredge in the bread crumbs, using your hands to help press the bread crumbs onto the chicken. Set aside the breaded chicken on a large plate or baking sheet and repeat with the remaining pieces.
4. Step 4
  Heat ¼ cup of the oil in a large skillet over medium. Once the oil is shimmery, add 2 pieces of the breaded chicken and cook, gently shaking the pan back and forth occasionally, until golden brown and cooked through, 6 to 7 minutes per side. Transfer the cooked chicken to paper-towel-lined plates and season with salt and pepper. Heat the remaining ¼ cup of oil and fry the remaining chicken.
5. Step 5
  In a large bowl, whisk the yogurt, garlic, vinegar, caraway seeds, 1 teaspoon kosher salt and ½ teaspoon black pepper. Drain and dry the onion slices and add to the bowl along with the cucumbers, pickle, parsley and dill. Toss to coat.
6. Step 6
  Serve the chicken schnitzel with the salad and lemon wedges, for squeezing on top.