Cooked - Chicken Schnitzel With Cucumber Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

thecookingtwins

Chicken Schnitzel With Cucumber Salad

4.0

2 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

½ cup all purpose flour

2 large eggs beaten

2 cups plain bread crumbs

½ cup vegetable oil

1 small white onion thinly sliced

¼ cup plain whole milk yogurt

1 garlic clove grated

1 tablespoon white wine vinegar

½ teaspoon caraway seeds

2 Persian cucumbers thinly sliced

1 dill pickle thinly sliced

½ cup parsley chopped

½ cup dill chopped

Lemon wedges for serving

Soak Onion: Place sliced onion in cold water and let sit.
Prepare Chicken: Slice chicken breasts horizontally into thin cutlets.
Pound Chicken: Cover cutlets and pound until less than ¼ inch thick.
Season Chicken: Sprinkle salt and pepper over both sides.
Prepare Breading: Arrange flour eggs and bread crumbs in three dishes.
Coat Chicken: Dredge each cutlet in flour then egg then bread crumbs.
Heat Oil: Warm oil in large skillet over medium heat.
Fry Schnitzel: Cook two cutlets about 6 to 7 minutes per side until golden.
Drain Chicken: Transfer to paper towels and season lightly.
Mix Dressing: Whisk yogurt garlic vinegar caraway salt and pepper.
Add Vegetables: Drain onions then add cucumbers pickle parsley and dill.
Toss Salad: Stir vegetables in dressing until coated.
Serve Dish: Plate schnitzel with cucumber salad and lemon wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇩🇪German

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 16 weeks ago

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