Chicken Schnitzel With Cucumber Salad
Recipe by Sue Li | Total time: 35 minutes For crispy, perfectly puffed chicken schnitzel, begin by splitting the chicken breasts into cutlets and gently pounding them out until thin. This technique helps the chicken cook evenly in the time it takes the crust to turn golden, and creates more surface area for a crispy crust. While cooking the chicken, shaking the pan gently helps puff up the coating for an airy texture. Don’t forget to season with salt right after it is cooked. This schnitzel is served with an onion and herb salad with fresh cucumbers and sliced pickles, balancing out the fried chicken with some added brightness. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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