Austrian · Free recipe
Crispy Chicken Schnitzel
Hammered paper-thin and coated in fine dry breadcrumbs, these cutlets fry in shimmering oil while you swirl the pan so the crust puffs away from the meat in golden waves. Serve them immediately with lemon wedges and a sharp cucumber salad to cut the richness.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Method
-
Place each cutlet between sheets of plastic wrap and pound to an even 1/4-inch thickness, then season with salt and white pepper.
-
Set out the flour, the eggs beaten with milk, and the breadcrumbs in three shallow dishes.
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Dredge a cutlet in flour, dip it in egg, and lay it on the breadcrumbs, then scoop crumbs over the top and press only lightly so the coating stays loose.
-
Heat the oil and butter in a large skillet over medium-high until the butter foams and the oil reaches about 340F.
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Fry one or two cutlets at a time for 2 to 3 minutes per side, gently swirling the pan so hot oil washes over the top and the crust puffs up.
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Drain on a wire rack for 1 minute, sprinkle with parsley, and serve right away with lemon wedges.
Zest note from the test kitchen
Bread the cutlets right before frying and do not press the crumbs in hard; a loose coat is what lets the crust bubble up away from the meat.
