Crisp Chicken Schnitzel With Lemony Herb Salad Recipe (2024)

The problem with Schnitzel is that the coating does not stay on the chicken when it is fried.
My mother's secret to get the coating to stick after frying was to put the coated cutlets into the refrigerator for at least an hour before frying.
It works every time.

You'll get even better results if you flour/egg/crumb the chicken a few hours ahead of time, allowing the coating to set on the chicken. It helps adherence and make a more cohesive, crispier coating.

I would never skip the anchovies, and am so tired of sugar being added to so many savory recipes these days

you're right....if you fry them immediately, it comes off...I make mine ahead and just let them sit on waxed paper for 20-30 minutes or so...works like a charm; and also gets the busy work out of the way ahead of time.

Since chicken breasts have gotten so much bigger over the past couple of decades, I slice them into piallards before beating them to the final thickness.

I've made this a few times, and, "because I thought it didn't matter," have always just sauteed the cutlets as I'd done before, taking no heed of the "swirling" directive. Tonight, I decided to try it and = DEFINITELY better. Lighter and perfectly cooked. I definitely recommend it. And no worries about cooking fewer at a time: they don't degrade at all upon waiting. I drained them on paper towels, salted as directed, then put in a VERY low oven.

I pound chicken for this recipe and for chicken parmagina and schnitzel. I save the wax paper liners from cereal boxes for this. I leave the liner as a sac and I place the cutlet in side to pound. I then insert cutlet in sac and pound and don't get "splashed" with meat juice. Since the waxed paper liner sac is only so large I often cut a thick breast cutlet longways to make it thinner BEFORE I pound. This way it pounds to 1/8 inches within the confines of the bag.

Best air pockets: Add a teaspoon or so of veg oil to the eggs. Also bread crumbs should be very fine. Buzz them in the processor and or run them through a sieve. Great with pork loin cutlets too.

We made this recipe and found it simple and delicious. For those who do not like anchovies...try anchovy paste (comes in a tube)...I think it results in a less fishy flavor and you can easily put in more or less of the paste.

Replace anchovy paste with red miso paste

a 4 y/o grandson who loves to help, a meat hammer, and some modifications--omitted the greens. A wonderful time was had pounding, dipping, and watching Granna sauté. he even tried some, insisted we take some to Mommy. I'd do this again--love recipes I can adapt to my young sous chef.

This is pretty much excellent all around. My swirl technique was a little rusty, so I used a ladle to create some of the waves. Dressing is perfect, without an anchovy taste; it just gives the dressing more heft. I highly recommend!

This turned out so good, I followed the recipe and the chicken was delicious. Crispy on the outside, tender and juicy inside. It looked so appetizing, so golden. I particularly loved the salad, the dressing worked so well with the chicken. I will definitely make this again.

I did a mashup of the side dish and main dish. In the frying pan with oil, I added lemon zest and a can of anchovies that I had finely diced. When the anchovies were melted, I added the chicken. After the chicken was done and removed from the pan, I deglazed the pan with the juice of half a lemon, added some olive oil, and poured the mixture over the greens.

Followed advice to refrigerate for one hour before cooking, and I did not lose any breading

I've found that flouring the chicken is unnecessary. I get a nice crispy coating with just egg and bread crumbs. Other than that, there's nothing I would change about this recipe. The dressing is superb.

Subbed potato starch for flour to make kosher for Passover. Simple and tasty -- kids ate it with siracha mayo on the side.

This is a winner! Thank you all for the tip about refrigerating the chxn first so the breading stays put. Turns out great every time.

This was really good and the technique, refrigerating before cooking and splashing the oil on top of the cutlets really worked! A nice, easy recipe to use over and over again.

Any thoughts on how to convert oil hot enough to “sizzle breadcrumbs” to actual degrees? 250F? 350? I’m guessing 350..

This recipe is simple and delicious! We made half with chicken breast and half with thighs, and everyone liked the thighs best!

I’ve made this at least a dozen times over the last few years and it’s one of my husband’s favorites. I use panko breadcrumbs which is key! I use whatever greens I have in hand and usually do the dressing with anchovies but tonight I had none so I used mashed capers and worked just as well for the umami flavor. Also happened to have pickled onions in fridge so added those which were a nice addition and keeping with the theme! (I rarely add the scallions at the end as I’m too lazy!)

My favorite greens with this recipe: Add a big handful of arugula to a fresh tarragon-mint-chives-basil mixture. Goes so well with the anchovy-lemon dressing. So good you’ll be tempted to lick the plate.

So good! The advice to let the coated chicken sit in the fridge for an hour (or two) before cooking was perfect; the coating stayed on 100% and was crispy and tasty.

This was DELISH! Not sure if it was the saffron oil (which I hadn’t used before), but the result was light, crispy chicken that was perfect with any side salad (we skipped the anchovy-lemon dressing since my family is a little fussy. Will definitely make again! Thank you!!!

“While I love excellent fried chicken as much as the next person, I do not love making it. This recipe offers a hint of that goodness but is much easier to execute. Folks always adore it. Thanks again, Melissa Clark.”

Really outstanding. Mint, parsley, cilantro for the herbs. Frying technique is surprisingly effective.