Chicken Schnitzel With Cucumber Salad
45 min4 servings
Thin-pounded chicken breasts, breaded and pan-fried until golden, served with a tangy yogurt-dressed salad of cucumbers, pickles, herbs and soaked onions.
| prepSoak onion slices in a bowl of cold water | |||
| 1 small white onion (about 6 oz), halved and thinly sliced | Plate schnitzel with salad & lemon wedges | ||
| 2 boneless, skinless chicken breasts (about 1 lb total) | Halve, pound & season chicken | ||
| Kosher salt and freshly ground black pepper | |||
| 120 ml all-purpose flour | Coat chicken in flour, egg & bread crumbs | ||
| 2 large eggs, beaten | |||
| 100 g plain, fine bread crumbs | |||
| 60 ml vegetable oil (for first batch) | Fry first batch 6–7 min per side until golden | ||
| 60 ml vegetable oil (for second batch) | Fry second batch 6–7 min per side until golden | ||
| 60 ml plain whole-milk yogurt | Whisk yogurt, garlic, vinegar & caraway | Toss drained onion, cucumbers, pickle & herbs | |
| 1 garlic clove, grated | |||
| 1 tablespoon white wine vinegar | |||
| ½ teaspoon caraway seeds | |||
| 2 Persian cucumbers, thinly sliced | |||
| 1 medium dill pickle, thinly sliced | |||
| 15 g parsley leaves and tender stems, coarsely chopped | |||
| 10 g dill fronds and tender stems, coarsely chopped | |||
| Lemon wedges, for serving | |||
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