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
- Prep time 1 hour
- Cook time 15 minutes
- Serves 2
- Mayo marinade
- Chicken schnitzel
1 1/2 cups
peanut or vegetable oil, adjusted as needed for frying
(3/4-pound) chicken breasts
kosher salt, divided
- Combine the marinade ingredients in a large plastic bag or bowl. Squeeze the bag or stir with a spoon to mix.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Serve immediately.