Edi & the wolf’s chicken schnitzel recipe


There’s no more beloved Austrian dish than Wiener schnitzel, a thinly pounded cutlet breaded and pan-fried to crispy perfection. Viennese-born, New York–based chefs Wolfgang Ban and Eduard Frauneder, partners in several Austrian-inspired restaurants and bars, created a version using chicken rather than the expected veal or pork. They recommend pounding the chicken delicately using the flat side of a mallet to prevent tearing, and breading the chicken delicately to encourage the schnitzel to puff during frying. To counteract the richness of the dish, serve the schnitzel with sweet-tart lingonberry jam and their delicious dill-cucumber salad.

  • Yield: 4 Servings


For the Salad
  • 1½ pounds English cucumbers, peeled and thinly sliced
  • 2 teaspoons kosher salt
  • ½ cup crème fraiche
  • 2 tablespoons Champagne vinegar
  • 1/3 cup chopped fresh dill
  • 2 garlic cloves, minced
For the Chicken
  • 4 boneless, skinless chicken breast halves (1½ pounds total)
  • Kosher salt, for seasoning
  • ½ cup all-purpose flour
  • 3 large eggs, beaten
  • 1 cup plain fine bread crumbs
  • Vegetable oil, for frying
  • 4 tablespoons lingonberry jam
How to Make It
    Make the Salad
  1. In a large bowl, toss the cucumber slices with 1½ teaspoons of the salt and let rest for 1 hour. Drain and discard the liquid from the cucumber. In a separate bowl, whisk together the crème fraîche, vinegar, dill, garlic, and the remaining ½ teaspoon salt. Add the cucumber and toss to coat. Refrigerate until ready to serve.
  2. Make the Chicken
  3. On a flat work surface, place the chicken between 2 sheets of plastic wrap. Pound each breast to about ⅓ inch thick and season generously with salt. Place the flour, eggs, and bread crumbs in three separate shallow dishes. Dip the chicken in the flour, then the eggs, then the bread crumbs, shaking off the excess between each step.
  4. Fry the Chicken
  5. Fill a large skillet with ¼ inch oil, heat until very hot but not smoking, and fry the schnitzel until golden brown and puffed, 2 to 3 minutes per side. Drain on paper towels and season with additional salt if desired. Serve with lingonberry jam and the cucumber salad.

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