How to Make the Best Chicken Schnitzel and Apple-Fennel Rémoulade

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (6‑8 oz each, trimmed of fat and cartilage, pounded to 1/4‑inch thickness)
• 2 Tbsp Kosher Salt (For seasoning the cutlets)
• 1 tsp Black Pepper (Freshly ground, about 1/8 tsp per cutlet)
• 1 cup All-Purpose Flour (For the first coating, lightly dusted)
• 2 pieces Large Eggs (Room temperature, whisked with oil)
• 1 Tbsp Vegetable Oil (Mixed into the egg wash for flexibility)
• 2 cups Fine Dry Breadcrumbs (Unseasoned, very fine texture from a canister)
• 0.25 cup Mayonnaise (Base for the remoulade)
• 2 Tbsp Whole Grain Mustard (Adds texture and tang)
• 2 Tbsp Capers (Drained, brine adds zing)
• 2 Tbsp Lemon Juice (Freshly squeezed)
• 1 medium Apple (Firm variety, cut into matchsticks)
• 4 stalks Celery Stalks (Trimmed, sliced thin on a bias)
• 1 small Fennel Bulb (Trimmed, core removed, thinly sliced)
• 2 Tbsp Fennel Fronds (Minced for garnish)
• 2 cups Vegetable Oil for Frying (High smoke‑point oil (canola, peanut, or sunflower))
• 1 tsp Finishing Salt (Flaky sea salt for final seasoning)

Instructions

1. Trim and Slice Chicken

   Remove any visible fat, cartilage, or veins from each breast, then slice each breast horizontally through the middle to create two thin cutlets.

   Time: PT4M

2. Pound to Uniform Thickness

   Place the cutlets between two sheets of plastic wrap and pound with a meat mallet until each is about 1/4‑inch thick.

   Time: PT4M

3. Season Cutlets

   Season both sides of every cutlet with 2 Tbsp kosher salt and about 1/8 tsp freshly ground black pepper per cutlet.

   Time: PT2M

4. Set Up Breading Stations

   Place flour in a shallow dish, whisk together 2 eggs with 1 Tbsp vegetable oil in a second bowl, and spread fine breadcrumbs in a third dish.

   Time: PT2M

5. Bread the Cutlets

   Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, let excess drip off, then coat thoroughly with breadcrumbs. Place coated cutlets on a wire rack.

   Time: PT4M

6. Rest Coated Cutlets

   Let the breaded cutlets sit on the rack for 5 minutes so the coating sets.

   Time: PT5M

7. Make the Remoulade

   In a small bowl whisk together 1/4 cup mayonnaise, 2 Tbsp whole‑grain mustard, 2 Tbsp capers, and 2 Tbsp fresh lemon juice until smooth.

   Time: PT3M

8. Prepare Salad Vegetables

   Core the apple and cut into 1/4‑inch matchsticks, slice celery thin on a bias, trim and thinly slice the fennel bulb, then combine all in a bowl.

   Time: PT7M

9. Toss Salad with Remoulade

   Add the remoulade to the bowl of apple, celery, and fennel, toss to coat, then season with a pinch of finishing salt and fresh ground pepper. Sprinkle minced fennel fronds on top.

   Time: PT2M

10. Heat Oil for Frying

    Pour 2 cups vegetable oil into a heavy‑bottomed pot and heat over medium‑high until it reaches 350°F, then tilt the pot so the oil pools to one side.

    Time: PT5M

    Temperature: 350°F

11. Fry the Schnitzel

    Working in batches of 2‑3 cutlets, gently lower them into the hot oil. Fry for about 1½ minutes per side, shaking the pot gently so oil laps over the top. The coating should puff and turn golden.

    Time: PT6M

    Temperature: 350°F

12. Drain and Keep Warm

    Transfer fried schnitzel to a paper‑towel‑lined tray, pat off excess oil, and place the tray in a 200°F oven to stay warm while you finish the remaining batches.

    Time: PT5M

    Temperature: 200°F

13. Serve

    Plate each chicken schnitzel, spoon a generous portion of the fennel‑apple remoulade on the side, and finish with a fresh squeeze of lemon juice.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Kosher Salt: Table Salt
• Instead of Black Pepper: White Pepper
• Instead of All-Purpose Flour: Pastry Flour
• Instead of Large Eggs: Egg substitute
• Instead of Vegetable Oil: Canola Oil, Melted Butter
• Instead of Fine Dry Breadcrumbs: Panko (coarser)
• Instead of Mayonnaise: Greek Yogurt
• Instead of Whole Grain Mustard: Dijon Mustard
• Instead of Capers: Chopped Green Olives
• Instead of Lemon Juice: Bottled Lemon Juice
• Instead of Apple: Pear
• Instead of Celery Stalks: Cucumber
• Instead of Fennel Bulb: Leek (thinly sliced)
• Instead of Fennel Fronds: Fresh Dill
• Instead of Vegetable Oil for Frying: Peanut Oil, Sunflower Oil
• Instead of Finishing Salt: Kosher Salt

Equipment Needed

• Cutting Board
• Chef's Knife
• Plastic Wrap
• Meat Mallet or Rolling Pin
• Mixing Bowls
• Fork
• Tongs
• Wire Rack
• Paper Towels
• Heavy‑Bottomed Pot
• Instant‑Read Thermometer
• Oven

Critical Steps — Do Not Skip

• Pound the chicken cutlets to an even 1/4‑inch thickness.
• Season the cutlets thoroughly with kosher salt.
• Use fine, unseasoned dry breadcrumbs for the coating.
• Heat the oil to exactly 350°F and maintain that temperature.
• Shake the pot gently while frying to allow oil to lap over the cutlets.

Chef Tips from the Video

• Trim the chicken carefully; any remaining cartilage can cause uneven cooking.
• Season the cutlets before breading; this is the only source of salt in the dish.
• Use a wire rack after breading to keep the coating dry and crisp before frying.

Troubleshooting

Storage

Refrigerator: Store leftover schnitzel in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.

Freezer: Freeze cooked schnitzel in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 2 months. Reheat directly in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The remoulade can be prepared up to 24 hours ahead and kept refrigerated.
• Breaded cutlets can rest for the 5‑minute set time, then be frozen raw; fry from frozen, adding a minute to cooking time.
• Fry all cutlets, keep warm in a low oven, and serve within 30 minutes for best texture.

Frequently Asked Questions