Make Ahead

Schnitzel with German Cucumber Salad

January 15, 2016
1 Ratings
Photo by Joni Gomes
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

The ultimate German comfort food, chicken schnitzel paired with a German-style Cucumber Salad.

Juicy, tender chicken meat with a crispy coating.

Schnitzel is meat that is thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then pan fried. —Joni Gomes

What You'll Need
  • Chicken Schnitzel
  • 2 Organic Chicken Breasts (Skinless & Boneless)
  • 1 teaspoon Salt
  • 1/2 tablespoon Black Pepper
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Bread Crumbs
  • 1 large Egg
  • 3 tablespoons Oil (for frying)
  • German Cucumber Salad
  • 4 small or 2 large Seedless Cucumber
  • 1/2 cup Sour Cream
  • 1 tablespoon White Vinegar
  • 1 tablespoon chopped Dill
  1. Start by making the salad. Cut the cucumbers into thin rounds and chop the dill as finely as you can manage. In a bowl, add the sour cream, vinegar, salt and pepper and stir to combine. Now, add the cucumber slices, dill and mix. Cover and put it into the refrigerator while you make the Schnitzel.
  2. Next, tenderize and flatten the chicken breasts. The secret in making juicy Schnitzel is pounding the meat! Yes, we have to get these breasts nice and thin. This will ensure that the curst is nicely fired and crispy while the inside of the meat is fully cooked through and stays juicy. If your meat is too thick, the outside will be browned and ready but the inside of the meat will not have had enough time to properly cook through. On a large cutting board or a clean surface, place a large piece of cling film down, add your chicken breast, then cover it with another large piece of cling film (you can also use a zip-lock bag). I suggest doing one breast at a time if you are new to the meat pounding game. With a meat tenderizer/pounder/meat mallet (oh gosh so many names!!) OR what I like to use – a rolling pin, pound the chicken until it is about 1/3 – 1/2 inch thick. Next, season the chicken breast with salt & pepper on both sides and set them aside on a plate.
  3. Set up your breading station with one bowl and two-three plates. Crack an egg into the bowl and whisk. Add the flour to a plate and the breadcrumbs (I use Italian seasoned breadcrumbs) to another. I used my large, glass casserole dish. First, season the chicken breasts with salt & pepper on both sides. Next, dredge the chicken breast into the flour. Coat both sides well and shake off the excess. Next, dip it into the egg and coat both sides. Lastly, dip it into the breadcrumbs! Make sure the chicken is well coated in the breadcrumb, because that is the best part!
  4. Let’s head over to the stove. Heat up a large skillet with 3 tablespoons of oil. Olive, canola, or avocado oils are great. Once hot, carefully add the dredged chicken breasts to the hot oil. Cook them on medium-high heat for 3-4 minutes on each side. The internal temperature of the chicken should be at least 165°F.
  5. Time to plate up! It’s very traditional to serve a slice or two of lemon with your Schnitzel, the juice of the lemon compliments the meat so well! Guten Appetit!

See what other Food52ers are saying.

  • matt lester
    matt lester
  • Joni Gomes
    Joni Gomes

2 Reviews

matt L. May 11, 2020
Salad was wonderful, but you never told me how to bread the chicken, just to salt and pepper it. I improvised and it was good, but not sure the best it would have been with complete instructions.
Joni G. May 11, 2020
Hi Matt! I’m so sorry! I don’t remember how my recipe ended up on this site. The full recipe is here