Chicken Schnitzel Recipe

Prepare brine

In a medium bowl or container, combine 4 cups water, 2 tbs kosher salt and 1 tbs sugar. Stir until dissolved. Add smashed garlic cloves, peppercorns and thyme sprigs. Cool to room temperature if using warm water.

Place the chicken breasts in the brine, cover and refrigerate for 30–45 minutes (no longer than 60 minutes for thin breasts). This firms the meat and seasons it through without making it too salty.

Remove chicken from brine, discard brine, pat the chicken very dry with paper towels. Allow to sit uncovered in refrigerator for 10 minutes if time permits to dry the surface (helps breading stick).

Butterfly and pound

If breasts are thick, butterfly each breast: slice horizontally almost through and open like a book. Place between two pieces of plastic wrap or in a zipper bag and gently pound with a meat mallet to an even thickness of about 1/4 inch (6 mm). Aim for even thin cutlets so they cook quickly and evenly.

Lightly brush both sides of each pounded cutlet with 1 tsp softened butter or oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside while you prepare the breading station.

Set up

Arrange three shallow bowls or rimmed plates: 1) flour, 2) eggs beaten with 2 tbs milk, and 3) breadcrumbs mixed with 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Lightly season the flour with a pinch of salt.

Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumbs to fully coat. For an extra-crisp coating, repeat egg and breadcrumb step once more (double-breading). Place breaded cutlets on a wire rack and let rest 10 minutes so coating adheres.

Heat oil

Pour about 1 cup neutral oil into a large skillet (cast iron or heavy-bottomed) to reach roughly 1/8–1/4 inch depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breadcrumbs — it should sizzle steadily and brown in ~45 seconds.

Working in a single layer (do not overcrowd), carefully add cutlets to the hot oil. Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If cutlets are very thin they may cook in 1.5–2 minutes per side. Adjust heat to maintain steady sizzle without burning.

If using, add 1 tbs butter to the pan for the last 30 seconds and spoon the foaming butter over the cutlets for flavor and sheen. Transfer fried schnitzels to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while you finish frying the rest.

After frying all cutlets, let them rest 2 minutes to settle juices.

Make dressing

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional), 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cucumber thinly sliced, 1/4 thinly sliced red onion and 2 tbs chopped fresh herbs. Toss with the dressing just before serving to avoid wilting. Sprinkle 1/4 cup feta or shaved parmesan if using.

Place one schnitzel on each plate alongside a generous portion of the summer salad. Garnish cutlets with chopped parsley and serve with lemon wedges to squeeze over the schnitzel.

Serve immediately while schnitzel is hot and crisp.