Crispy Herb-Infused Chicken Schnitzel with Lively Lemon Salad
Experience the delightful crunch and flavorful tenderness of this crispy chicken schnitzel, inspired by traditional Austrian techniques for achieving the perfect texture. This recipe transforms humble chicken into an extraordinary dish featuring a golden, airy crust that shatters at the touch of a fork, complemented by a fresh, zesty herb salad dressed in a bright anchovy-lemon vinaigrette. Each bite bursts with flavor—from the warm, seasoned chicken to the refreshing greens mixed with aromatic herbs. Perfect for a weeknight family dinner or a special occasion, this dish embodies both comfort and elegance, making it a culinary favorite that you’ll return to time and again.
4
Servings
300
Calories
16
Ingredients
Ingredients
anchovy fillets
6 (minced)
garlic clove
1 small (minced)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
lemon
1 (zest finely grated; juice)
extra virgin olive oil
7-8 tablespoons (to taste)
eggs
2 (beaten)
panko breadcrumbs or unseasoned breadcrumbs
1 1/2 cups (as breading)
flour
1/2 cup (for dredging; mixed with cayenne and nutmeg)
cayenne
1/8 teaspoon (mixed with flour)
freshly grated nutmeg
1/8 teaspoon (mixed with flour)
chicken cutlets
1 1/4 lbs (pounded to 1/8-inch thick)
safflower oil, peanut oil, or vegetable oil
for frying (enough for 1/8 inch in skillet)
mixed baby greens
2 quarts (for salad)
soft herb leaves (mint, tarragon, basil, parsley, cilantro, chervil, chives)
2 cups (used in salad)
scallion
1 (thinly sliced, including greens)
Instructions
1
Begin by preparing the dressing: finely mince the anchovy fillets and garlic clove, then combine them in a bowl with a generous pinch of kosher salt. Use a fork to mash them into a rough paste. Gradually whisk in the finely grated lemon zest, lemon juice, and a dash of freshly ground black pepper. Slowly drizzle in the extra virgin olive oil while whisking, until the mixture is well combined. Set aside.
2
Prepare the chicken cutlets: place the beaten eggs in a shallow dish, panko breadcrumbs in another, and combine the flour with cayenne pepper and nutmeg in a third. Season the chicken cutlets generously with salt and pepper on both sides for enhanced flavor.
3
In a large skillet, heat about 1/8 inch of safflower, peanut, or vegetable oil over medium-high heat until it shimmers. This is the ideal temperature for frying.
4
Coat each chicken cutlet lightly in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with the breadcrumbs, making sure it’s evenly covered without excessive handling.
5
Once the oil is hot enough (test by dropping in a pinch of breadcrumbs—if they sizzle and turn golden, the oil is ready), carefully place one or two of the breaded cutlets in the skillet, ensuring there is enough space for them to fry evenly.
6
As the chicken cooks, gently swirl the pan so that the hot oil cascades over the cutlet in waves, helping to create small air pockets in the crust. Fry for approximately 3 minutes or until the bottom is golden brown and crispy, then flip and cook the other side for an additional 3 minutes, swirling again.
7
Once done, transfer the chicken to a paper-towel-lined platter to drain any excess oil, sprinkling lightly with additional salt while hot. Repeat with the remaining cutlets.
8
Assemble the herb salad: in a large bowl, combine the mixed baby greens and soft herb leaves (like mint, tarragon, basil, parsley, cilantro, chervil, and chives). Toss gently with just enough of the anchovy-lemon dressing to coat the greens lightly.
9
To serve, divide the salad among plates and top with the crispy chicken schnitzel. Drizzle with more dressing and garnish with thinly sliced scallions before enjoying.
Nutrition Information
12.5g
Fat
35g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chicken Schnitzel?
Chicken schnitzel is a dish of thin chicken cutlets breaded and fried until crispy, inspired by traditional Austrian culinary techniques.
How do I make the lemon dressing?
Mince 6 anchovy fillets and 1 garlic clove, mash with salt, then whisk in lemon zest, lemon juice, black pepper, and 7-8 tablespoons of extra virgin olive oil.
Which oils are best for frying the schnitzel?
Safflower oil, peanut oil, or vegetable oil are ideal due to their high smoke points.
How thick should the chicken cutlets be?
The chicken cutlets should be pounded to a thickness of approximately 1/8-inch.
What herbs are included in the herb salad?
The salad features 2 cups of soft herb leaves such as mint, tarragon, basil, parsley, cilantro, chervil, and chives.
How do I achieve a crispy crust?
Coat the chicken in seasoned flour, then beaten eggs, and finally panko breadcrumbs, then fry while swirling the pan to create air pockets.
Why should I swirl the pan while frying the chicken?
Swirling the pan causes hot oil to cascade over the cutlet, which helps create the signature small air pockets in the golden crust.
Can I use regular breadcrumbs?
Yes, you can use either 1 1/2 cups of panko breadcrumbs or unseasoned breadcrumbs for the coating.
How many calories are in one serving?
Each serving contains 300 calories.
What seasonings are added to the flour?
The 1/2 cup of flour is seasoned with 1/8 teaspoon of cayenne pepper and 1/8 teaspoon of freshly grated nutmeg.
How long does it take to cook the chicken?
The chicken should be fried for approximately 3 minutes per side until golden brown and crispy.
How many anchovy fillets are used?
The recipe calls for 6 minced anchovy fillets for the salad dressing.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
How much oil should be in the skillet?
You should use enough oil to reach about 1/8 inch depth in the skillet.
What is the protein content per serving?
There are 22.5 grams of protein in each serving.
What kind of greens are used for the salad?
The recipe uses 2 quarts of mixed baby greens combined with soft herb leaves.
How much nutmeg is required?
The recipe uses 1/8 teaspoon of freshly grated nutmeg mixed into the dredging flour.
Is there any heat in the breading?
Yes, 1/8 teaspoon of cayenne pepper is mixed into the flour for a subtle hint of heat.
How many eggs are needed for the breading?
The recipe requires 2 beaten eggs for the dredging process.
What garnish is recommended for the final dish?
Garnish the finished plates with one thinly sliced scallion, including the green parts.
What is the carbohydrate count?
The dish contains 35 grams of carbohydrates per serving.
How much fat is in this recipe?
There is 12.5 grams of fat per serving.
How do I test if the oil is ready?
Drop a pinch of breadcrumbs into the oil; if they sizzle and turn golden immediately, the oil is ready for frying.
What is the culinary inspiration for this dish?
The dish is inspired by traditional Austrian schnitzel techniques for achieving perfect texture.
When should I salt the chicken?
Season the cutlets generously before breading and then sprinkle them lightly with additional salt immediately after frying.
Can I use a garlic press for the garlic?
The recipe recommends finely mincing one small garlic clove and mashing it into a paste with a fork.
How do I serve the schnitzel?
Divide the dressed herb salad among plates, top with the crispy chicken, drizzle with more dressing, and garnish with scallions.
What type of salt is best for this recipe?
The recipe specifies using kosher salt for both the dressing and seasoning the chicken.
What should I do after the chicken is fried?
Transfer the cooked chicken to a paper-towel-lined platter to drain any excess oil before serving.
How do I prepare the herbs?
Pick the leaves of soft herbs like mint and tarragon to make 2 cups, then toss them gently with the baby greens and dressing.