Original Recipe by: Serious Eats

For your recipe site, I'd list it as:

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 4

Calories: ~675 per serving

Crispy, golden chicken schnitzel served over buttery rice with a cool, crunchy rice-vinegar cucumber salad and a creamy lemon-Dijon yogurt sauce. The combination of crispy, creamy, fresh, tangy, and savory makes this feel like a complete bowl rather than just a piece of fried chicken.

Ingredients

Chicken Schnitzel

• 2 large boneless, skinless chicken breasts

• 1 teaspoon kosher salt

• 1/2 teaspoon sugar

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 2 large eggs

• 1 tablespoon Dijon mustard

• 1 cup all-purpose flour

• 2 cups finely crushed panko breadcrumbs

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon dried parsley

• 2 tablespoons finely grated Parmesan, optional

• Vegetable or canola oil, for shallow frying

• Lemon wedges, for serving

Cucumber & Red Onion Salad

• 1 large English cucumber, thinly sliced

• 1/4 small red onion, very thinly sliced

• 3 tablespoons rice vinegar

• 1 teaspoon sugar

• 1/4 teaspoon kosher salt

• Black pepper, to taste

• 1 tablespoon chopped fresh parsley or dill, optional

Lemon-Dijon Yogurt Sauce

• 1/2 cup plain Greek yogurt

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon olive oil

• 1/2 teaspoon garlic powder

• 1 tablespoon chopped fresh parsley

• 1–2 tablespoons water, as needed

• Salt and black pepper, to taste

Rice

• 1 cup uncooked white or jasmine rice

• 1 tablespoon butter

• Salt, to taste

• 1 tablespoon chopped fresh parsley, optional

Instructions

1. Prepare the chicken

• Slice each chicken breast horizontally into two thinner pieces.

• Place the chicken between pieces of plastic wrap or parchment and pound gently until each piece is about 1/4 inch thick.

• Combine 1 teaspoon kosher salt, sugar, black pepper, and 1/2 teaspoon garlic powder. Season both sides of the chicken.

• Let the chicken sit for about 30 minutes while you prepare the other components.

2. Make the cucumber salad

• Combine the sliced cucumber and red onion in a bowl.

• Stir together the rice vinegar, sugar, salt, and several grinds of black pepper.

• Pour over the vegetables and toss well.

• Add parsley or dill if using.

• Refrigerate until ready to serve, tossing occasionally.

3. Make the yogurt sauce

• Whisk together the Greek yogurt, lemon juice, Dijon, olive oil, garlic powder, and parsley.

• Season with salt and pepper.

• Add water 1 tablespoon at a time until the sauce is creamy but easily drizzleable.

• Taste and adjust the lemon, Dijon, and salt as needed.

• Refrigerate until serving.

4. Prepare the rice

• Cook the rice according to your rice cooker's instructions.

• When finished, stir in the butter and a pinch of salt.

• Stir in parsley if using and keep warm.

5. Set up the breading station

• Put the flour in a shallow dish.

• Whisk the eggs and 1 tablespoon Dijon mustard together in a second dish.

• In a third dish, combine the panko, garlic powder, onion powder, paprika, dried parsley, and Parmesan if using.

6. Bread the chicken

• Pat the chicken dry with paper towels.

• Coat each piece thoroughly in flour, shaking off the excess.

• Dip into the egg mixture.

• Press firmly into the seasoned breadcrumbs, making sure the entire surface is covered.

• Place the breaded chicken on a wire rack and let it sit for about 5–10 minutes. This helps the coating adhere.

7. Fry the schnitzel

• Pour about 1/4 inch of vegetable or canola oil into a large skillet.

• Heat over medium-high heat until the oil reaches about 350–375°F.

• Fry the schnitzel in batches, being careful not to overcrowd the pan.

• Cook until deeply golden and crisp on the first side, about 2 minutes.

• Flip and cook the second side for another 1–2 minutes.

• Transfer to a wire rack lined underneath with paper towels to drain.

• If the chicken is browning too quickly, reduce the heat slightly.

• Repeat with the remaining chicken, allowing the oil to return to temperature between batches.

8. Assemble the bowls

• Add a scoop of buttery rice to each bowl.

• Slice the schnitzel into strips or serve whole.

• Add a generous pile of cucumber and red onion salad.

• Drizzle with lemon-Dijon yogurt sauce.

• Serve with fresh lemon wedges for squeezing over the chicken.

Optional finishing touches

• Sprinkle fresh parsley or dill over the finished bowls.

• Add a little extra freshly cracked black pepper.

• For even more crunch, sprinkle a tablespoon of toasted sesame seeds over the cucumber salad.

• For a little heat, add a pinch of cayenne to the breadcrumb mixture or a little hot sauce to the yogurt sauce.

Per serving

Calories

~650–700 kcal

Protein

~45–50 g

Carbohydrates

~70–75 g

Fat

~22–27 g

Fiber

~4–5 g

Sugar

~5–7 g

Sodium

~800–1,000 mg