Crisp Chicken Schnitzel With Lemony Herb Salad

By Melissa Clark

Updated January 26, 2016

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(1,858)
Comments
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This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.

Featured in: For Stellar Schnitzel, the Trick Is Air

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Ingredients

Yield:3 to 4 servings

  • 6 anchovy fillets

  • 1 small garlic clove

  • Kosher salt

  • freshly ground black pepper

  • Finely grated zest of 1 lemon

  • 2 ½ tablespoons fresh lemon juice

  • 7 to 8 tablespoons extra virgin olive oil, to taste

  • 2 eggs, beaten

  • 1 ½ cups panko or other unseasoned bread crumbs

  • ½ cup flour

  • ⅛ teaspoon cayenne

  • ⅛ teaspoon freshly grated nutmeg

  • 1 ¼ pounds chicken cutlets, pounded to ⅛-inch thick

  • Safflower, peanut or vegetable oil, for frying

  • 2 quarts mixed baby greens

  • 2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)

  • 1 scallion, thinly sliced, including greens

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

48 grams carbs; 189 milligrams cholesterol; 939 calories; 42 grams monosaturated fat; 10 grams polyunsaturated fat; 8 grams saturated fat; 63 grams fat; 5 grams fiber; 956 milligrams sodium; 46 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.

  2. Step 2

    Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.

  3. Step 3

    Heat ⅛ inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).

  4. Step 4

    When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.

  5. Step 5

    Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

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Ratings

5 out of 5
1,858 user ratings
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Comments

Al

The problem with Schnitzel is that the coating does not stay on the chicken when it is fried.
My mother's secret to get the coating to stick after frying was to put the coated cutlets into the refrigerator for at least an hour before frying.
It works every time.

Sara

Go read the article this originally appeared in before making this - the description of the cooking technique is longer, more detailed, and gives the reason behind it!

Following advice from that article taught me to make really, really good schnitzel. And picatta. And chicken parm.

Debra K

You'll get even better results if you flour/egg/crumb the chicken a few hours ahead of time, allowing the coating to set on the chicken. It helps adherence and make a more cohesive, crispier coating.

Barbara

This technique was very good. Used our own salad dressing recipe , fresh local greens - great May recipe!

Park Slope

Really delicious! The schnitzel was so crispy and delicious and the lemony salad was tangy. Served with roast potatoes and asparagus. I made double the recipe and my family of four ate it all. I refrigerated the cutlets after coating them, per the comments, and didn’t lose any of the breading.

Katie

Not bad, but took much longer than the 30 minutes cited, and the pay off was not worth the effort!

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