Chicken Schnitzel Recipe

Prep chicken

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, pound each breast to an even thickness about 1/4 to 1/2 inch. Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place the flour in a shallow dish and season with 1/2 tsp salt, 1/2 tsp paprika, and the garlic powder. In a second shallow dish, whisk the eggs with the milk until smooth. In a third wide bowl, combine the dried crushed sourdough, panko, Parmesan (if using), and a pinch of salt and pepper; mix to combine.

Dredge

Working with one breast at a time: coat each breast in the seasoned flour, shaking off excess; dip into the egg wash, allowing excess to drip off; press firmly into the sourdough-panko mixture to form an even crust. Place the breaded breasts on a wire rack and let rest 5–10 minutes to help the crust adhere.

Pan-fry

Heat a large skillet over medium-high heat. Add the vegetable oil and butter and heat until the butter foams and the oil shimmers (about 2 minutes). Add two breaded breasts without crowding and fry 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer to a wire rack set over a sheet pan and tent loosely with foil to keep warm. Repeat with remaining breasts, adding more oil/butter if necessary.

Finish

If the crust is getting too dark before the inside is cooked, finish in a 350°F (175°C) oven for 5–8 minutes. Rest the schnitzels 3–5 minutes before serving.

Place the cut potatoes and garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

Drain the potatoes and garlic well and return to the pot. Over low heat, allow them to dry for 1 minute to remove excess moisture. Mash with a potato masher or ricer until mostly smooth.

Stir in 3 tbs butter and 1/2 cup warm milk or cream. Season with 1 tsp salt and 1/2 tsp black pepper. Adjust butter, milk, and seasoning to taste. Stir in chopped chives or parsley if using and keep warm until plating.

In a large bowl, whisk together 2 tbs sherry vinegar, 2 tbs olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.

Add the sliced green cabbage, red cabbage, carrot, and red onion to the bowl. Toss thoroughly to coat. Taste and adjust seasoning or vinegar/honey balance. Let sit at least 10 minutes to meld flavors (can be made up to 2 hours ahead and refrigerated).

Whisk together 2 tbs Dijon mustard, 1 tsp whole grain mustard, 2 tbs honey, 1 tbs mayonnaise, 1 tsp lemon juice, and 1/4 tsp salt until smooth. Taste and adjust sweetness or acidity. Transfer to a small serving bowl and refrigerate until ready to serve.

In a food processor or blender, combine 1/2 cup mayonnaise, 1/2 cup cilantro leaves, 1/4 cup parsley leaves, 1/2 fresh green chile (adjust to heat preference), 1 garlic clove, 1 tbs lemon juice, 1/4 tsp ground cumin, 1/4 tsp salt, and 1 tbs olive oil. Pulse until a smooth, bright-green sauce forms. Taste and adjust salt, lemon, or chile heat. Transfer to a small bowl and chill until serving.

Divide the garlic mashed potatoes among 4 plates. Place a schnitzel alongside or leaning against the potatoes. Spoon a generous handful of sherry vinegar coleslaw next to the schnitzel.

Serve honey mustard and schug mayo in small ramekins on the plate or family-style. Garnish with a lemon wedge and sprinkle chopped parsley or chives over the potatoes and schnitzel. Serve immediately.