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Crisp Chicken Schnitzel With Lemony Spring…

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Nutritional information

373 g
Calories From Fat
41.5 g
Total Fat
7 g
Saturated Fat
257.5 mg
878.8 mg
62 g
7.4 g
Dietary Fiber
4.1 g
61.8 g
Serving Size

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Crisp Chicken Schnitzel With Lemony Spring…

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  • 30mins
  • Serves 3




Prep Time: 20 m   |   Cook Time: 30mins   |  Serves: 3-4

Crisp Chicken Schnitzel With Lemony Spring Herb Salad, New York Times, June 3, 2009
The hallmark of a perfect Wiener schnitzel, opined the epicure Joseph Wechsberg, is a slice of veal with breading so dry you could sit on it without having a fat stain on your pants ”

I’ve clung to this image since I read it in Mr Wechsberg’s classic 1953 book, Blue Trout and Black Truffles ” Why anyone would ever sit on a schnitzel to test it in the first place wasn’t clear, but I liked the notion of such a greaseless fried morsel of meat

Years later, an Austrian chef, Mario Lohninger, gave me a schnitzel lesson (He and I worked on a cookbook together ) I thought I knew what was what They say you should be able to sit on a schnitzel without getting grease on your pants, right?” I said with authority

Mr Lohninger raised an eyebrow Maybe they sit on schnitzel in Vienna, ” he said Where I come from we prefer a crisp, light schnitzel with a crust that rises like a soufflé ”

The secret, he said, is to trap air in the crust when you cook the meat by moving and shaking the pan After dipping the veal in flour, egg and bread crumbs, he put a cutlet in the skillet, swirling it so the hot oil undulated over the cutlet in waves This motion creates steam that lifts the crust away from the meat, allowing the bread crumbs to crisp without sticking to the veal in a gummy mass

Indeed, his schnitzel was a golden, gorgeous thing, with a puffy crust that shattered at the touch of a fork, and tender meat within He served it with cucumber salad and lingonberry jam

Years went by, but when my next schnitzel craving hit, it hit hard I wanted crumby, crisp, fried meat for dinner, and would not be denied What I didn’t want, however, was factory farm veal I know there is humanely raised veal available in New York, but not at my local market I chose cutlets of free-range chicken instead

Because the cutlets were not quite one-eighth-inch thick — the proper thickness for schnitzel, according to Mr Lohninger — I pounded them a little with a rolling pin Then, without handling them too much, I gently dipped them in flour, egg and bread crumbs When they were all nicely coated, I dropped a cutlet in hot oil, swirling the pan as instructed The meat puffed slightly and browned beautifully The chicken was soft and savory (thanks to a pinch of cayenne and nutmeg) beneath the ultra-crisp crust

I served it with a bright herb-laden salad The schnitzel passed Mr Lohninger’s soufflé test easily, and you don’t have to sit on any cutlets — unless you’re into that ”, I love love this recipes There’s nothing not to like about it The addition of the soft herbs and briny vinaigrette to the salad is superb in flavor and a beautiful match with the schnitzel! The chicken came out perfect in taste, balance, and crispiness I sprinkled some additional lemon zest and juice over the chicken which resulted in awesomeness! Thank you JackieOhNo for sharing Made it for CQ4, 2017 (Austria)


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Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.


Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.


Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).


When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.


Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.


Bobby Ryan

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