Chicken Schnitzel with Dill and Sesame

Chicken Schnitzel with Dill and Sesame
Photo: David Malosh
Prep Time:
40 mins
Total Time:
45 mins

All the delicious crunch of fried chicken, with less mess—that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture, not just the meat, and add sesame seeds for a nuttier crunch. Serve the dish with Watercress-Apple Relish for a bright, peppery counterpoint.


  • 2 large boneless, skinless chicken-breast halves, sliced in half horizontally, or 4 cutlets (about 1 ¼ pounds total)

  • Kosher salt and freshly ground pepper

  • cup unbleached all-purpose flour

  • 1 large egg

  • ¾ cup panko

  • 3 tablespoons sesame seeds

  • 4 teaspoons dill weed

  • Vegetable oil, for frying

  • Watercress-Apple Relish, for serving

  • Dijon or other mustard, for serving (optional)


  1. Preheat oven to 175°F. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season chicken on both sides with salt and pepper.

  2. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk egg in another dish until thoroughly combined (no clear streaks remaining). In a third dish, combine panko with sesame seeds and dill; season. Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat. Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.

  3. Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly). Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces. Serve, with relish and mustard alongside.

Cook's Notes

Double this recipe to feed a crowd or freeze leftovers for another meal. To freeze, let the cooked chicken cool completely, then stack it between pieces of parchment and freeze it in a resealable bag for up to a month. Reheat directly from frozen in a preheated 400°F oven on a rimmed baking sheet lined with a wire rack until chicken is warmed through and breading is crisp, 8 to 10 minutes.

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