Chicken Schnitzel

chicken schnitzel
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup plain dried breadcrumbs
  • 1 lemon, zested and cut into wedges
  • Salt and pepper
  • 8 boneless, skinless chicken thighs (about 2 lbs.)
  • 3 egg whites, beaten
  • 1/3 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1/2 small red cabbage, cored and sliced
  • 1 bunch scallion greens, thinly sliced (whites reserved for another use)
  • 1 medium crisp, sweet apple
  • 1/4 cup (or more) EVOO


In a shallow dish, toss together the breadcrumbs, zest, 3/4 tsp. salt and 1/4 tsp. pepper. On a work surface, pound the thighs 1/4 inch thick. Dip each thigh into the egg whites, then coat with breadcrumb mixture and transfer to a large plate.

In a large bowl, whisk the mayonnaise and vinegar. Add the cabbage and scallions; toss well. Using a box grater, grate the apple and toss with the slaw. Season with salt and pepper. Refrigerate until ready to serve.

Heat a large, heavy skillet over medium. Add 1/4 cup EVOO. Working in batches, pan-fry the thighs until golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and tent with foil to keep warm. Repeat with the remaining thighs, adding 1 or 2 tbsp. more EVOO between batches as needed.

Arrange 2 thighs on each plate and top with some of the slaw. Serve with lemon wedges and the remaining slaw.