Crispy Chicken Schnitzel With Carrot Salad

1 hours 0 mins Prep Time

25 mins Cook Time

Written By

Vicky Tran

Chicken schnitzel is one of those dishes that is as perfect as perfect can get. The chicken breast is pounded to about 1/8-inch thick cutlets, which breaks down the natural meat fibres and makes for cooking that happens in a snap. This version does not look to change or update the heart of the dish, the chicken, but rather rethink some supporting accompaniments. Traditionally served with lemon wedges, parsley and mustard, you will find all of these components now in the carrot salad. Crispy but delicate shavings of carrot, whole leaves of parsley and a dressing punctuated by punchy grain mustard and bright lemon juice make it a perfect pairing for this classic German chicken dish.

Ingredients

Schnitzel

3 chicken breasts (6-7 ounces each)
3 eggs
1 lemon, cut into wedges
1 cup all-purpose flour
1 cup Italian breadcrumbs
1 cup panko
1/3 cup vegetable oil, for frying (plus more as required)
1/2 tablespoon kosher salt
1/2 tablespoon garlic powder
1/2 teaspoon flaky sea salt
Fresh cracked black pepper, to taste

Carrot Salad

2 whole carrots (heirloom preferred)
1/2 cup Italian parsley leaves
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon Honey
1 teaspoon grainy mustard
1/8 teaspoon kosher salt
Fresh cracked black pepper, to taste

Directions

Carrot Salad

2 Steps

Step 1

Using a peeler, shave the skin of each carrot and discard. Peel the remaining carrots with the same peeler, being sure to get pieces that extend the entire length of the carrot if possible. Transfer to a small bowl with the Italian parsley leaves and set aside.
Step 2

In a separate small bowl, make the carrot salad dressing by whisking together the olive oil, lemon juice, honey, grainy mustard, kosher salt and fresh cracked black pepper. Once combined, set aside.

Crispy Chicken Schnitzel

5 Steps

Step 1

Begin preparing the chicken breast by taking each breast and butterflying right in half (you should have six pieces of chicken breast now). Line the bottom and top of each breast with plastic food wrap and pound to about 1/8 of an inch thickness. Repeat this process until all pieces of chicken are done.
Step 2

Prepare the three-step breading station (note all components should be in shallow and wide enough plates or bowls to comfortably fit the pounded chicken breasts). In the first bowl, mix flour with kosher salt, garlic powder and fresh cracked black pepper. In the second bowl, crack and whisk the eggs well. In the third bowl, combine the Italian breadcrumbs and panko, mix until even.
Step 3

Begin breading the chicken first by coating an even layer of the seasoned flour, shaking off any excess, then into the beaten eggs and then into the breadcrumb and panko mixture. Make sure that with every step, each chicken breast is evenly coated.
Step 4

Prepare to fry, heat a shallow pot on medium-high heat. Add the vegetable oil to the pan and begin frying the chicken schnitzels, two pieces at a time. Fry for approximately 2-3 minutes on each side or until golden brown and cooked through. Remove from the oil once cooked and onto a tray, immediately sprinkle with some of the flaky sea salt. Repeat this step with all of the breaded chicken schnitzels adding more vegetable oil if necessary.
Step 5

Assemble the carrot salad by pouring the dressing over the carrot- parsley mixture and toss until even. Serve alongside the fried chicken schnitzel along with lemon wedges.