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