The Best Chicken Schnitzel You’ll Ever Have
Yield 4 to 6 servings
Prep Time 15 minutes
Cook Time About 1 hour, plus chilling time
This is another Shabbat dish that makes a regular appearance on many Friday nights.
2 pounds (900g) boneless, skinless kosher chicken breasts
3 large eggs
1 cup dry breadcrumbs
1 cup panko breadcrumbs
2 tablespoons sesame seeds (optional)
1 teaspoon dry adobo seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cayenne (optional)
Vegetable or olive oil, for frying, plus more as needed (I like to use avocado oil)
Chopped fresh flat-leaf parsley, for garnish
1 lemon, cut into wedges, for serving
Special equipment:
Instant read thermometer
Place each chicken breast between two pieces of plastic wrap or parchment paper on a sturdy work surface. Gently pound each with a meat mallet or rolling pin until it’s about ½ inch (12mm) thick.
In a large bowl, whisk the eggs until frothy. On a large plate, combine the breadcrumbs, panko, sesame seeds, if desired, adobo, salt, pepper, and cayenne, if desired. Stir the mixture to break up any large clumps and set the plate aside.
Place a large platter or baking sheet at your work area. Working with one chicken breast at a time, dip it first into the whisked eggs, ensuring it’s fully coated. Let any excess egg drip off, then press the chicken into the breadcrumb mixture. Turn it over and press down again to coat both sides evenly. Lightly shake off any excess breadcrumbs, then set the breaded chicken on the platter or baking sheet. Repeat with the remaining breasts.
Pour enough oil in a large deep skillet to come about ½ inch (12mm) up the sides. Heat over medium-high heat until the oil is hot and shimmering but not smoking, or 325°F (165°C) on an instant-read thermometer.
Line another baking sheet with paper towels. In batches, without crowding, add the chicken cutlets to the skillet. Fry until crisp and golden brown on the underside, 2 to 3 minutes. Flip and brown the other side, 2 to 3 minutes more. Adjust the heat as needed to keep the oil temperature steady. Transfer to the paper towels to drain. Continue with the remaining cutlets, adding and heating more oil as needed between batches. Let cool to room temperature.
After cooling, discard the paper towels and refrigerate the cutlets on the baking sheet until chilled, about 1 hour.
Preheat the oven to 325°F (160°C). Spread the chilled cutlets in a single layer on a baking sheet. Transfer to the oven and bake until the chicken shows no sign of pink when pierced with the tip of a small sharp knife, 50 to 60 minutes.
Arrange the schnitzel on a serving platter, sprinkle with parsley, and serve with lemon wedges on the side.