Chicken schnitzel with cucumber salad brings a thin, crisp cutlet and a cool, creamy side to the same plate. The chicken brings the crunch; the cucumbers, dill, and lemon keep each bite bright. The salad gets a tangy sour cream dressing, and a lemon wedge adds a fresh squeeze over the schnitzel at the table.
The most useful bit of prep is getting the chicken evenly thin. That way, the middle cooks through before the breadcrumbs get too dark. Make the salad first, clear your counter, and then set up the breading bowls. Once the skillet is hot, dinner moves quickly.
What you will need
For four servings, use 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total, split horizontally into 4 cutlets. The coating uses 1/2 cup all-purpose flour, 2 large eggs beaten with 1 tablespoon water, and 1 1/2 cups plain panko breadcrumbs. Season the chicken with 3/4 teaspoon fine salt and 1/2 teaspoon black pepper. Have about 3/4 cup canola or other neutral frying oil ready, adding only enough for a 1/4-inch layer in your skillet. Cut 1 lemon into wedges for serving.
The salad needs 1 large English cucumber, about 12 ounces, thinly sliced; 1/4 small red onion, thinly sliced; 2 tablespoons chopped fresh dill; 1 tablespoon white wine vinegar; 1/3 cup sour cream; 1 teaspoon sugar; 1/4 teaspoon fine salt; and 1/4 teaspoon black pepper.
Getting the chicken and salad ready
Whisk the vinegar, sour cream, sugar, salad salt, and salad pepper in a bowl. Toss with the cucumber, onion, and dill, then refrigerate while you prepare the chicken. The cucumber will release a little liquid as it sits. Lift it out of the dressing with a slotted spoon when serving so the schnitzel stays crisp.
On a separate board, place the cutlets between sheets of plastic wrap and pound to an even 1/4-inch thickness. Pat dry with paper towels, then season both sides with the chicken salt and pepper. Do not rinse raw chicken. Wash your hands and clean the board, counter, and utensils after handling it, keeping the ready-to-eat salad away from the raw chicken.
Put the flour, beaten eggs with water, and panko in three shallow dishes. Coat each cutlet lightly in flour, shake off the extra, dip into the egg, and let the excess drip away. Press gently into the panko so both sides are covered. Transfer to a plate used only for the uncooked chicken.
Frying chicken schnitzel without losing the crunch
Heat a 1/4-inch layer of oil in a large, heavy skillet over medium-high heat to about 350°F. Carefully lower in one or two cutlets without crowding the pan. Fry for about 3 to 4 minutes per side, adjusting the heat if the crumbs brown too quickly. Times are a guide: the chicken must reach 165°F in the thickest part, measured with an instant-read thermometer inserted from the side.
Move the cooked cutlets to a clean wire rack over a baking sheet. Repeat with the remaining chicken, replenishing the oil as needed and letting it return to temperature between batches. Use clean utensils for cooked chicken and discard the leftover flour, egg, and crumbs that touched raw poultry.
Serve promptly with the chilled cucumber salad alongside, not piled over the crust. Pass the lemon wedges at the table.
A few practical notes
Can I use regular breadcrumbs? Plain, dry breadcrumbs can replace the panko in the same amount. They make a finer crust, so watch the browning rather than relying on the clock.
Does the cucumber need peeling? An English cucumber has a thin skin that can stay on. Wash it before slicing. If you use a thick-skinned garden cucumber instead, peel it and scoop out large, watery seeds first.
Can I prepare chicken schnitzel ahead? Slice the vegetables and mix the dressing separately, then refrigerate until needed. Bread the chicken shortly before frying for the best texture. This is a meal to serve as soon as the last cutlet is ready.
Storing and reheating chicken schnitzel
Refrigerate chicken and salad in separate shallow, covered containers within 2 hours, or within 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use cooked chicken within 3 to 4 days; the cucumber salad is best within a day because it softens as it sits.
Reheat the chicken on a rack over a baking sheet in a 375°F oven until it reaches 165°F throughout. The time will depend on the thickness and your oven. A microwave is convenient, but it will soften the coating. Keep the cucumber salad cold.
For another chicken dinner, try these Thai-inspired chicken meatballs in creamy coconut sauce, or browse the main dish recipes for more dinner ideas.
Chicken Schnitzel With Cucumber Salad Recipe
Chicken Schnitzel With Cucumber Salad
Crisp, pan-fried chicken cutlets with a creamy cucumber, red onion, and dill salad.
Ingredients
- For the chicken
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total), split horizontally into 4 cutlets
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups plain panko breadcrumbs
- About 3/4 cup canola or other neutral frying oil, as needed for a 1/4-inch layer
- 1 lemon, cut into wedges, for serving
- For the cucumber salad
- 1 large English cucumber (about 12 ounces), thinly sliced
- 1/4 small red onion, thinly sliced
- 2 tablespoons chopped fresh dill
- 1 tablespoon white wine vinegar
- 1/3 cup sour cream
- 1 teaspoon sugar
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
1. Whisk the white wine vinegar, sour cream, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Add cucumber, red onion, and dill. Toss and refrigerate while preparing the chicken.
2. On a separate board, place cutlets between sheets of plastic wrap and pound to an even 1/4-inch thickness. Pat dry; season both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Do not rinse raw chicken. Wash hands and clean surfaces and utensils after handling it; keep the salad separate.
3. Place flour in one shallow dish. Beat eggs with water in a second dish; put panko in a third. Coat each cutlet with flour, shaking off excess, then dip in egg and let excess drip away. Press gently into panko to coat both sides. Set on a plate reserved for raw chicken.
4. Heat a 1/4-inch layer of neutral oil in a large, heavy skillet over medium-high heat to about 350°F. Carefully add one or two cutlets without crowding. Fry about 3 to 4 minutes per side, adjusting heat to prevent overbrowning, until the thickest part reaches 165°F on an instant-read thermometer inserted from the side. Time alone is not a doneness test.
5. Transfer to a clean wire rack over a baking sheet. Repeat with remaining cutlets, adding oil as needed and returning it to temperature between batches. Use clean utensils for cooked chicken. Discard breading ingredients that touched raw chicken.
6. Serve promptly with the cucumber salad alongside and lemon wedges. Lift salad from its dressing with a slotted spoon to avoid soaking the crisp crust.
Notes
Refrigerate chicken and salad separately within 2 hours (1 hour above 90°F), in shallow covered containers at 40°F or below. Use cooked chicken within 3 to 4 days; salad is best within 1 day for texture. Reheat chicken on a rack in a 375°F oven until 165°F throughout. Keep salad cold.
Plain dry breadcrumbs may replace panko in the same amount. Watch browning carefully.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you!
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