Cheater’s Chicken Schnitzel

September 16, 2018

Test Kitchen-Approved

Author Notes: Instead of the usual dredged in flour, dipped in eggs and milk, rolled around in crumbs approach, this schnitzel opts instead for a mustardy mayo marinade, then right into panko. The result is tender, moist meat and a fuss-free, ultra-crispy crust. Top simple with parsley and lemon wedges. Or serve atop an oversized salad. Emma Laperruque

Serves: 2
Prep time: 1 hrs
Cook time: 15 min

Ingredients

Mayo marinade

  • 3/4 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 3/4 teaspoon kosher salt

Chicken schnitzel

  • 1 1/2 cups peanut or vegetable oil, adjusted as needed for frying
  • 2 (3/4-pound) chicken breasts
  • 2 cups panko breadcrumbs
  • 4 pinches kosher salt, divided
In This Recipe

Directions

  1. Combine the marinade ingredients in a large plastic bag or bowl. Squeeze the bag or stir with a spoon to mix.
  2. Halve the chicken breasts horizontally. Pound each half to 1/4-inch thickness. You could do this between two pieces of plastic or parchment or, my favorite, in a plastic bag (splatter-free!). You could use a meat mallet or heavy skillet or, my favorite, a rolling pin.
  3. Add the prepped chicken to the marinade. If it’s a bag, seal. If it’s a bowl, cover. Refrigerate for at least 1 hour or up to 1 day.
  4. When you’re ready to fry, add enough oil to a large cast-iron skillet to reach just shy of 1/2-inch in depth. Set over medium-high heat.
  5. Spread out the panko on a plate. Remove each chicken piece from the marinade and swipe away any excess. (No need to be obsessive but it should look mostly mayo-free, otherwise it won’t crisp properly.) Dredge each chicken piece in the panko, pressing firmly to completely coat.
  6. The oil should be about 365° F. If you don’t have a thermometer, you can test its readiness by dropping a crumb in the oil. It should immediately sizzle—not sink (too cold), nor burn (too hot).
  7. Fry in batches, taking care not to overcrowd, which would lead to steaming over browning. Cook for 3 to 4 minutes per side until deeply browned. Transfer to a paper towel–lined plate to drain. Repeat with the remaining chicken.
  8. Serve immediately.

More Great Recipes:
Austrian|American|Chicken Breast|Chicken|Fry|Cast Iron|Dinner

Reviews (10) Questions (0)

10 Reviews

Eric B. October 28, 2018
Love it! Simple and effective. I’m thinking this will be a slick route to some crispy Panko-crusted fried or baked fish.
 
Author Comment
Emma L. October 28, 2018
Oo! Such a great idea. If you try, do let me know how it goes.
 
Jeff October 13, 2018
I made this on a Saturday evening, after marinating the chicken for six hours. This was the most yummy and perfect cool weather easy dinner I’ve made in some time. Perfection!
 
Author Comment
Emma L. October 14, 2018
So glad you enjoyed, Jeff!
 
dickensthedog October 8, 2018
Thanks so much Emma for your suggestions and for the baked chicken recipe. I will try everything and report back :)
 
dickensthedog October 7, 2018
How do you think that this would fare either baked or sautee'd? We don't fry food in our household. Thanks!
 
Author Comment
Emma L. October 7, 2018
Hi! I haven't tried either with this recipe, so can't say for sure. You might be able to use a nonstick pan and then use less oil. If you baked them, I'd recommend a high heat, say somewhere between 375 to 425°F. And while we're talking about baked chicken, here's a recipe for oven-fried chicken (by our co-founder Amanda's mother!) that I hope you'd enjoy: https://food52.com/recipes/58557-judy-hesser-s-oven-fried-chicken?utm_source=google&utm_medium=paidsearch&utm_campaign=A-Within_DSA&gclid=Cj0KCQjw3ebdBRC1ARIsAD8U0V41UML3DJTXqfejHLIjAPOAdfD4YISDPHQ80o6zw0TERrJZFZNHaCgaAhJTEALw_wcB&gclsrc=aw.ds
 
draya3 October 28, 2018
We LOVE Judy's recipe! I make it at least twice a month!
 
Misfitwife September 21, 2018
This sounds fantastic...
 
Author Comment
Emma L. September 21, 2018
Thanks!