Have you ever wondered how restaurants and chefs get their schnitzel or chicken cutlets perfectly crispy, thin, and golden, every single time?

This week, we’re answering a caller question from our kitchen hotline all about how to master the art of schnitzel at home.

We’re sharing all our pro tips for perfecting crispy cutlets: from the best type of breadcrumbs to use to how to keep them crisp once they’re out of the frying pan. We’ll also reveal the biggest lesson we’ve learned about frying chicken…and it just might go against everything you’ve been taught!

Tune in for a bite-sized dose of home cooking inspiration, and start frying up chicken cutlets at home with confidence!

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Links:

We love Smitten Kitchen’s crispiest chicken cutlets recipe, as it shares the dredging technique we now use too.

This video by Melissa Clark of NYT Cooking will walk you through schnitzel, step by step. We like the “cascade” method for moving the oil around the pan to create a light, crispy-fried coating for any schnitzel.

You can find Sonya’s recipe for her chicken schnitzel in her cookbook, Braids. 

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