Pioneer Woman Chicken Schnitzel

Pioneer Woman chicken schnitzel is a crispy pan-fried dinner with thin breaded chicken cutlets, pickled shallots and peppery greens that comes together in 40 minutes. Try this easy weeknight chicken dinner for Sunday supper or date night, since it's a one-skillet comfort food that feels fancy.

Pound the chicken to an even 1/4 inch, because thin cutlets cook in minutes and stay juicy under the crust. Leave them thick in spots and the breading turns dark before the center cooks through.

Tossing the greens in a vinaigrette made from the pickled shallots gives the salad a sharp bite that cuts through the fried chicken. Keeping the cooked cutlets on a wire rack in a 200°F oven also keeps the bottoms crisp instead of steaming them soft on a plate.

Pioneer Woman Chicken Schnitzel

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Course: DinnerCuisine: American, GermanDifficulty: Medium

Servings

6

servings

Prep time

40

minutes

Cooking time

15

minutes

Calories

855

kcal

Thin chicken cutlets get a coat of flour, egg and seasoned breadcrumbs, then fry until golden and shatteringly crisp. A tangy shallot and mustard salad on the side balances the richness.

Ingredients

• 1 small shallot, cut into rings
  

• 3 tbsp. red wine vinegar
  

• 1 1/4 tsp. kosher salt, plus more to taste
  

• 3 large skinless, boneless chicken breasts (about 12 ounces each)
  

• 1/2 tsp. black pepper
  

• 1/4 tsp. garlic powder
  

• 1 c. all-purpose flour
  

• 2 large eggs, lightly beaten
  

• 1 1/2 c. seasoned breadcrumbs
  

• Vegetable oil, for frying
  

• 1 tbsp. whole grain mustard
  

• 3 tbsp. olive oil
  

• 1 5-ounce container mixed baby greens
  

• 4 radishes, thinly sliced
  

• Lemon wedges, for serving
  

Directions

• Pickle the shallot: Preheat the oven to 200°F and set a wire rack on a rimmed baking sheet. Toss 1 small shallot cut into rings with 3 tbsp. red wine vinegar and 1/4 tsp. kosher salt in a large bowl. Then set it aside to pickle while you make the chicken.
• Pound the chicken: Halve 3 large skinless, boneless chicken breasts horizontally, then place the pieces between 2 sheets of plastic wrap. Pound each one to an even 1/4-inch thickness with a mallet or heavy skillet.
• Season the cutlets: Mix the remaining 1 teaspoon salt, 1/2 tsp. black pepper and 1/4 tsp. garlic powder in a small bowl. Sprinkle it on both sides of the chicken so every cutlet is seasoned before breading.
• Set up the breading: Put 1 cup all-purpose flour in a shallow dish, 2 lightly beaten large eggs in a second and 1 1/2 cups seasoned breadcrumbs in a third. Coat each cutlet in flour and shake off the excess, then dip it in the egg and press it into the breadcrumbs until fully covered.
• Fry the schnitzel: Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat. Cook the chicken in batches until browned and crisp, turning once, 4 to 6 minutes, and lower the heat if it darkens too fast.
• Keep it crisp: Blot each fried cutlet briefly on paper towels, then move it to the rack-lined baking sheet. Keep the chicken warm in the oven while you finish the remaining batches.
• Make the salad: Whisk 1 tbsp. whole grain mustard into the pickled shallots, then whisk in 3 tbsp. olive oil until smooth. Add 1 five-ounce container mixed baby greens and 4 thinly sliced radishes, toss well and season with a pinch of salt.
• Serve: Plate the hot chicken schnitzel with a pile of the salad. Add lemon wedges on the side for squeezing over the crust.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO Good Grips meat tenderizer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pork or veal instead of chicken?

Yes, pork loin cutlets or veal both work, and they are the traditional choices for schnitzel. Pound them to the same 1/4-inch thickness so they cook just as fast.

Can I bread the chicken ahead of time?

You can bread the cutlets a few hours ahead and keep them on a plate in the fridge, but wait to fry until dinner. Breading left for too long can turn gummy, so I don't go past about 2 hours.

Can I bake or air fry this instead of pan frying?

An air fryer works well if you spray the breaded cutlets with a little oil first. The crust won't be quite as golden and crackly as skillet-fried, but it's close.

What's the most common mistake with schnitzel?

Crowding the pan is the big one, because the oil temperature drops and the breading soaks up grease instead of crisping. Fry in batches and give each cutlet some room.

How do I keep the breadcrumbs from falling off?

Shake off the extra flour before the egg, then press the breadcrumbs on firmly with your palm. Once the cutlet hits the oil, flip it only once so the coating stays put.