Chicken Schnitzel Recipe

Prepare the chicken

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or the bottom of a heavy skillet, pound each breast evenly to about 1/4 inch (6 mm) thickness. Trim any ragged edges so pieces are even in size.

Season and set up dredging station

Season both sides of the flattened chicken with 1 1/2 tsp of the coarse salt, 1/2 tsp black pepper, paprika, and garlic powder. Set up three shallow bowls: bowl 1 with the flour, bowl 2 with eggs beaten with 2 tbs milk, and bowl 3 with the breadcrumbs.

Dredge the chicken

Working one at a time, coat each breast in flour, shaking off excess; dip into the egg mixture, letting excess drip off; then press firmly into breadcrumbs to fully coat. Place breaded cutlets on a wire rack and let rest 10 minutes to help the coating adhere.

Fry the schnitzel

In a large skillet, heat vegetable oil over medium-high heat until shimmering and about 350°F (175°C) if using a thermometer. Add butter to the pan and swirl. Fry 2 schnitzels at a time (don't crowd) for about 3 minutes per side until deeply golden and cooked through (internal temp 165°F/74°C). Adjust heat as needed to prevent burning. Transfer to a wire rack over a sheet pan and keep warm in a 200°F (95°C) oven while finishing the rest.

Whisk together 1 cup mayonnaise, 2 tbs Dijon mustard, 2 tbs beer, 1 tbs lemon juice, 1 tsp honey, and 1 tsp minced garlic in a bowl until smooth. Season with 1/2 tsp coarse salt and 1/4 tsp black pepper to taste. Chill at least 15 minutes to let flavors meld before serving.

Combine 1/2 cup yellow mustard seeds, 1/2 cup rice vinegar, 1/4 cup water, 1 tsp sugar, and 1/2 tsp kosher salt in a small saucepan. Bring to a gentle simmer over medium heat, cover, and cook 8–10 minutes until seeds plump and liquid is slightly thickened. Remove from heat and let cool to room temperature. Transfer with liquid to a jar and refrigerate at least 1 hour (best chilled overnight).

In a small saucepan over low heat, combine 1/4 cup honey, 1 tbs apple cider vinegar, 1/2 tsp chili flakes, 2 tbs water, and 1/4 tsp salt. Warm gently until honey thins and flavors meld, about 2–3 minutes; do not boil. Whisk in 1 tbs unsalted butter until incorporated and sauce is glossy. Keep warm until serving.

Place a schnitzel on each plate. Spoon 1–2 tbs beer mustard aioli beside or lightly over the schnitzel. Dot 1–2 tsp pickled mustard seeds over the top for texture and tang. Drizzle 1–2 tbs hot honey jus across each cutlet. Serve immediately with lemon wedge for squeezing.