Consider this your intro to frying at home. Shallow-frying breaded chicken cutlets in a large Dutch oven—instead of a lower-profile skillet—significantly cuts down on messy splattering oil. The most important thing to remember when frying is to lower the food into the hot fat slowly, carefully, and away from you; as freaky as it might be to get close to the oil, it's way more dangerous to toss something in from a distance and end up getting splashed. Fortune favors the brave: After one bite of crunchy, juicy chicken with a good swipe of spicy Dijon, and we guarantee this won't be your last time frying at home.
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What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Large Bowl
$18 At Amazon
Whisk
$10 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Dutch Oven
$133 $80 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Medium Bowl
$17 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Tongs
$21 At Amazon
Paper Towels
$13.45 At Amazon
Wire Rack
$23 At BA Market
Recipe information
Yield
4 servings
Ingredients
2
1
1
3
½
2
5
8
2
10
8
Preparation
Step 1
Squeeze juice of 1 lemon into a large bowl and pick out any seeds.
Step 2
Whisk 1 Tbsp. honey into lemon juice.
Step 3
Peel and thinly slice 1 large shallot into rings. Add to bowl with lemon juice mixture, season with 1 tsp. salt, and let sit, stirring occasionally with a spoon, at least 15 minutes and up to 1 hour.
Step 4
Meanwhile, pour neutral oil into a large Dutch oven to a depth of about 1" (4–6 cups oil) and heat over medium-high. If you have a deep fry thermometer (also known as a candy thermometer), clip it on to the side of the pot and keep an eye on it; if not, use an instant-read thermometer to check the oil temperature every few minutes. You want it right around 350° (this will take about 10 minutes total). As it surpasses the 300° mark, reduce heat to low so you get to your target temperature gradually. Maintaining the oil temperature requires some finesse, but it gets easier with practice! It's always okay to stop, adjust the heat, and wait for it to get to where you want it.
Step 5
While you're waiting for the oil to heat up, prep your chicken for frying: Whisk ½ cup all-purpose flour, 2 large eggs, 3 tsp. mustard, 2 tsp. salt, and 2 Tbsp. water in a medium bowl.
Step 6
Working in batches, add 8 chicken cutlets to bowl and toss until coated.
Step 7
Pour 2 cups plain breadcrumbs onto a rimmed baking sheet. (You can use panko here if you want, but you'll want to grind them in a food processor first—we want fine crumbs here for maximum coverage.) Dredge cutlets one at a time, pressing down so an even layer of crumbs adheres to each one. Transfer chicken to a plate as you go; set aside.
Step 8
Whisk remaining 2 tsp. mustard into bowl with pickled shallots. Whisking constantly, slowly stream in 3 Tbsp. neutral oil to create an emulsified vinaigrette. Season with salt and lots of pepper.
Step 9
Thinly slice 10 celery stalks with leaves on a bias and add to bowl with vinaigrette.
Step 10
Trim and thinly slice 8 radishes. Add to salad bowl and give everything a good toss.
Step 11
Check oil and adjust temperature so thermometer registers around 350°. Working with 2 cutlets at a time and using tongs, carefully slide chicken into hot oil and cook, turning once, until crispy and browned, 1–2 minutes per side. Keep an eye on the oil temperature, which will drop when you add the chicken; increase heat if needed to maintain 350°. Transfer chicken to a paper towel-lined plate or wire rack. Season with a little bit of salt and repeat with remaining cutlets.
Step 12
Slice 1 lemon into wedges for serving
Step 13
Divide salad and schnitzel among plates. Top with a few grinds of pepper and serve with mustard and lemon wedges for squeezing over.
How would you rate Chicken Schnitzel With Crunchy Salad?
Leave a Review
Reviews (46)
Back to TopReally nice! Fancy chicken tenders but in a great way
AnjaliP
Brooklyn, NY
5/21/2024
This recipe is phenomenal. It did take longer than I would have liked for a “simple weeknight meal”, but I’m definitely an amateur so take that with a grain of salt. I subbed cucumbers for the celery in the salad (can’t stand celery), shallow-fried the chicken (can’t stand throwing out so much oil) and made a side of saffron rice steamed in chicken stock. All together, this was the best meal I’ve had in a year. Seriously.
Anonymous
New York, NY
8/16/2023
This recipe is great! We pounded some pork chops instead of using chicken and mixed bread crumbs with panko, processed as directed in the recipe. We made a regular salad with celery, butter lettuce, cucumbers and avocado. Wish we would have had radishes. The dressing is really yummy. My only minor complaint was that the breading was nice and crunchy but not super flavourful. Will definitely make again and again!
Lisa T
Calgary, AB
11/15/2022
Really yummy! I loved the technique for breading the cutlets - worked so well! I made a keto version of this using almond flour and ground pork rinds and it turned out light and flavorful without all the carbs. The crunchy salad went well with the schnitzel, but when I make again, I will probably tweak the salad - it was a little heavy on the celery.
Natcookie67
Denver, CO
9/8/2022
Tried this recipe, this is super simple & quick to make and the best part is tastes delicious ! Only difference is I seasoned the chicken with salt, red paprika before coating it with flour & egg paste & pounded the chicken to make it thin.
Anonymous
Boston, MA
5/12/2022
Tried this recipe, this is super simple & quick to make and the best part is tastes delicious ! Only difference is I seasoned the chicken with salt, red paprika before coating it with flour paste & pounded the chicken to make it thin. Tastes best when it's hot !
Anonymous
5/12/2022
Easy to make. The salad in particular is delicious. Chicken needs to be thinly sliced to cook well in 1-2 minutes.
Michael
Liberty Lake, WA
2/6/2022