FROM MY KITCHEN: CHICKEN SCHNITZEL

by val white

Crisp, Golden, and Good for the Soul

In my family, comfort has always come breaded and pan-fried. Maybe it’s the German blood in me, or maybe it’s just the Southern in me — either way, a perfectly crisp piece of chicken feels like home.

Traditional schnitzel is thin-pounded meat (often veal or pork) dipped in flour, egg, and breadcrumbs, then fried until golden. My version keeps the same heart but adds a few Southern notes — a touch of smoked paprika in the breading and a squeeze of lemon over top that makes everything sing. I like to serve it with mashed potatoes or buttered noodles, and sometimes a drizzle of mustard-cream sauce if we’re feeling fancy.

Ingredients (Serves 2–3)

  • 2 boneless, skinless chicken breasts

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup plain breadcrumbs (or panko for extra crunch)

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • Salt & pepper, to taste

  • Neutral oil, for frying (grapeseed or vegetable)

  • Lemon wedges, for serving

  • Optional: a spoonful of Dijon or stone-ground mustard

Instructions

Pound it thin. Place each chicken breast between parchment sheets and gently pound to about ¼-inch thick. Season both sides with salt and pepper.

Set up your dredging station. One plate with flour, one with beaten eggs, one with breadcrumbs mixed with paprika and garlic powder.

Dip and coat. Dust the chicken lightly in flour, dip in egg, then coat evenly with breadcrumbs. Let them rest a few minutes so the coating adheres.

Fry until golden. Heat about ¼ inch of oil in a skillet over medium heat. Fry each cutlet 3–4 minutes per side until deeply golden and crisp. Drain on paper towels.

Finish and serve. Squeeze fresh lemon over top, add a dollop of mustard, and serve immediately — preferably at a table dressed with flowers and good conversation.

There’s something almost meditative about it — the rhythm of pounding, dredging, and frying. The scent that fills the kitchen feels both Southern and European, as if my ancestors and my upbringing are working side by side at the stove.

Pair it with a glass of crisp Riesling or cold apple cider, and toast to the season that reminds us how beautiful simple food can be.

Prost — and pass the lemon. 🍋