Crisp Chicken Schnitzel With Lemony Herb Salad

The problem with Schnitzel is that the coating does not stay on the chicken when it is fried.
My mother's secret to get the coating to stick after frying was to put the coated cutlets into the refrigerator for at least an hour before frying.
It works every time.

Go read the article this originally appeared in before making this - the description of the cooking technique is longer, more detailed, and gives the reason behind it!

Following advice from that article taught me to make really, really good schnitzel. And picatta. And chicken parm.

You'll get even better results if you flour/egg/crumb the chicken a few hours ahead of time, allowing the coating to set on the chicken. It helps adherence and make a more cohesive, crispier coating.

I would never skip the anchovies, and am so tired of sugar being added to so many savory recipes these days

What is with this ridiculous dreadful fear of anchovies?! Anchovies are great! They add a nutty, earthy "background: flavor to dishes, similar to how salt-pork is used to create a background flavor, and do not add a fishy taste at all. I add them to braised southern greens (in place of salt pork or bacon)....braised broccoli w/garlic and chili flakes, and diced on top of pizza.

Agree with Patricia - sugar needs to be cut from our diets in all facets!

This is one of our favorites. Husband doesn't like anchovies or garlic (he thinks), but he loves this dish and devours every bite. Of course, since it's just the two of us, I halve most everything, except the dressing. The lemon zest is absolutely necessary. I don't pound the chicken quite that thin as I use a French steel skillet and chicken seems to cook very quickly - nice and crunchy and golden - 3 minutes for the top side, 2 for the non-public side.

Boneless thighs also work very well.

you're right....if you fry them immediately, it comes off...I make mine ahead and just let them sit on waxed paper for 20-30 minutes or so...works like a charm; and also gets the busy work out of the way ahead of time.

Since chicken breasts have gotten so much bigger over the past couple of decades, I slice them into piallards before beating them to the final thickness.

I've made this a few times, and, "because I thought it didn't matter," have always just sauteed the cutlets as I'd done before, taking no heed of the "swirling" directive. Tonight, I decided to try it and = DEFINITELY better. Lighter and perfectly cooked. I definitely recommend it. And no worries about cooking fewer at a time: they don't degrade at all upon waiting. I drained them on paper towels, salted as directed, then put in a VERY low oven.

I pound chicken for this recipe and for chicken parmagina and schnitzel. I save the wax paper liners from cereal boxes for this. I leave the liner as a sac and I place the cutlet in side to pound. I then insert cutlet in sac and pound and don't get "splashed" with meat juice. Since the waxed paper liner sac is only so large I often cut a thick breast cutlet longways to make it thinner BEFORE I pound. This way it pounds to 1/8 inches within the confines of the bag.

Best air pockets: Add a teaspoon or so of veg oil to the eggs. Also bread crumbs should be very fine. Buzz them in the processor and or run them through a sieve. Great with pork loin cutlets too.

We made this recipe and found it simple and delicious. For those who do not like anchovies...try anchovy paste (comes in a tube)...I think it results in a less fishy flavor and you can easily put in more or less of the paste.

Replace anchovy paste with red miso paste

a 4 y/o grandson who loves to help, a meat hammer, and some modifications--omitted the greens. A wonderful time was had pounding, dipping, and watching Granna sauté. he even tried some, insisted we take some to Mommy. I'd do this again--love recipes I can adapt to my young sous chef.

This is pretty much excellent all around. My swirl technique was a little rusty, so I used a ladle to create some of the waves. Dressing is perfect, without an anchovy taste; it just gives the dressing more heft. I highly recommend!