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Restaurants›Wise Sons Jewish Deli 24th Street›Fried Chicken Schnitzel Recipe

Fried Chicken Schnitzel Recipe

Name: Wise Sons Jewish Deli 24th Streets Fried Chicken Schnitzel Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1.5 cups all-purpose flour; 2 pieces large eggs; 0.5 cups buttermilk; 1.5 cups panko breadcrumbs; 0.25 cups grated Parmesan (optional, mixed with panko); 1 cups neutral oil (vegetable or canola) for frying; 4 pieces challah buns; 4 cups mixed salad greens (arugula, baby spinach or mixed greens); 2 tbsp unsalted butter; 1 medium red onion, thinly sliced; 0.5 cups apple cider vinegar; 0.5 cups water; 1 tbsp granulated sugar; 0.5 tsp salt; 0.5 cups mayonnaise; 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp capers, rinsed and roughly chopped; 0.5 tsp Dijon mustard; 0.5 tsp garlic, minced; 0.25 tsp black pepper; 0.25 tsp salt

Inspired by Wise Sons Jewish Deli 24th Street

Time1h

Serves4

chicken breast with greens, pickled onion & lemon caper aioli on a toasted challah bun

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Ingredients

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For the Sandwiches (4 servings)

4 pieces boneless skinless chicken breasts

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1 1/2 cups 00 bread flour

2 pieces Large eggs

1/2 cups Buttermilk

1 1/2 cups Panko breadcrumbs

1/4 cups grated Parmesan (optional, mixed with panko)

1 cups neutral oil (vegetable or canola) for frying

4 pieces challah buns

4 cups mixed salad greens (arugula, baby spinach or mixed greens)

2 tbsp Unsalted butter

Pickled Red Onion

1 medium Red onion, thinly sliced

1/2 cups Apple cider vinegar

1/2 cups water

1 tbsp granulated sugar

1/2 tsp Celtic sea salt

Lemon Caper Aioli

1/2 cups Mayonnaise

1 tsp Lemon zest

1 tbsp ReaLemon lemon juice

2 tbsp capers, rinsed and roughly chopped

1/2 tsp Dijon mustard

1/2 tsp Garlic, minced

1/4 tsp black pepper

1/4 tsp Celtic sea salt

Method

Pickled Red Onion

Make quick pickles

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Bring to a simmer just until the sugar dissolves. Pour the hot brine over the onions, press to submerge, let cool to room temperature, then refrigerate at least 30 minutes (can be made up to 3 days ahead).

Lemon Caper Aioli

Prepare aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped capers, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon black pepper and 1/4 teaspoon salt until smooth. Taste and adjust lemon/salt as needed. Refrigerate until assembly.

Chicken Schnitzel

Prepare chicken

Pat the 4 chicken breasts dry. If breasts are thick, butterfly them and then place between plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy skillet. Season both sides lightly with 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon paprika.

Set up breading station

Place 1.5 cups all-purpose flour in a shallow dish. In a second bowl whisk 2 large eggs with 1/2 cup buttermilk. In a third shallow dish mix 1.5 cups panko breadcrumbs with 1/4 cup grated Parmesan (optional) and a pinch of salt and pepper.

Bread the chicken

Dredge each seasoned, pounded chicken breast first in flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and press into the panko mixture to evenly coat both sides. Place breaded cutlets on a rack while you heat the oil.

Fry schnitzel

In a large skillet heat about 1 cup neutral oil over medium-high heat until shimmering and 350°F if using a thermometer. Add breaded cutlets (work in batches if needed) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as necessary to avoid burning. Transfer cooked schnitzel to a wire rack set over a baking sheet and keep warm in a 200°F oven if making ahead.

Assembly & Toasting

Toast buns

Split 4 challah buns. Brush cut sides lightly with melted unsalted butter (about 2 tablespoons total). Toast cut sides in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side.

Assemble sandwiches

Spread about 1 1/2 tablespoons lemon caper aioli on the bottom half of each toasted bun. Place one chicken schnitzel on top, add a generous handful (about 1 cup) of mixed salad greens, a few slices of pickled red onion, and finish with a drizzle of any remaining aioli on the top bun. Serve immediately.