Savory and crunchy, this chicken schnitzel salad will become your new favorite weeknight dinner! Everything bagel spice kicks up the fried chicken cutlets with a crunchy salty coating. Serve the schnitzel over a fresh arugula pear salad for a delicious combination of flavors and textures.
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About This Recipe
We are kicking up weeknight dinners with this chicken schnitzel salad that brings together the crispy crunch of golden-brown chicken cutlets with the refreshing crunch of an arugula, pear and radicchio salad. For another wonderful Chicken meal, try my One Pot Chicken Provencal.
What takes the schnitzel over the top is the savory blend of spices from the everything bagel seasoning that adds a delicious twist to the classic chicken schnitzel.
📋 Ingredients
- Chicken Breasts: Many grocery stores have already prepped chicken cutlets but if yours doesn't, cut the chicken breast in half horizontally and pound to an even thickness.
- Panko Breadcrumbs: Panko is my preferred breadcrumb that I use in chicken katsu that creates a delicious crisp fried chicken schnitzel.
- Everything Bagel Seasoning: This is the key that elevates and modernizes the chicken schnitzel. Everything bagel spice blend is a mix of salt, sesame seeds, poppyseeds, granulated garlic and granulated onion.
- Salad: A mix of peppery arugula, bitter radicchio and crisp bosc pears make up the fresh salad.
- Apple Cider Vinaigrette: I use the same vinaigrette in my shredded kale salad, which has maple syrup, apple cider vinegar and Dijon mustard.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Make it Gluten Free: Substitute the panko breadcrumbs with gluten free panko breadcrumbs.
- Different Salad Mix: Instead of arugula, use baby kale or spinach.
- Don't Have Everything Bagel Spice? Make your own blend by using any combination of sesame seeds, poppyseeds, dried garlic and dried onion.
⏲️ Instructions
Step 1. Setup a dredging station with seasoned flour, panko breadcrumbs mixed with everything bagel spice and whisked eggs.
Step 2. Dredge the chicken cutlets in the seasoned flour on both sides.
Step 3. Dip the chicken cutlet in whisked eggs, letting any excess drip off.
Step 4. Press the chicken cutlets into the everything spiced and panko mixture.
Step 5. Fry the chicken cutlets in hot oil until golden brown on both sides.
Step 6. Transfer the fried chicken schnitzel to a wire rack to drain any excess oil. Then slice and arrange onto the arugula pear salad.
📍 Recipe Tips
- Pound the chicken cutlets into an even thickness, which will make the chicken schnitzel cook evenly.
- Don't overcrowd the pan when frying the schnitzel, which will drop the oil temperature.
- To keep sliced pears fresh, place them in a bowl of ice cold water with a splash of lemon juice to keep the pears from browning.
Recipe FAQs
Absolutely! Preheat your oven to 400°F (200°C) and place the breaded chicken on a parchment-lined baking sheet. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C), flipping halfway through for an even crispiness.
Yes! Combine equal parts sesame seeds, poppy seeds, garlic flakes, and onion flakes. Adjust the ratios based on your taste preferences and store any excess in a sealed container for future use.
More Chicken Recipes to Try
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Chicken Schnitzel Salad
LittleFerraroKitchen.com
Ingredients
Everything Spiced Chicken Schnitzel
- 2 boneless skinless chicken breasts
- 1 cup flour
- 1 teaspoon Kosher salt’
- ½ teaspoon ground black pepper
- 3 eggs
- 2 cups panko breadcrumbs
- ½ cup Everything bagel spice mix
- Canola or vegetable oil for frying
Radicchio Pear Salad
- 2-3 cups baby arugula
- 1 small radicchio cut into ½ inch pieces
- 2 Bosc pears sliced thin
Apple Cider Vinaigrette
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon Kosher salt
- Ground black pepper
Instructions
- Start by making the vinaigrette and add all the dressing ingredients to a mason jar and shake for 30 seconds until dressing is emulsified. You can also do this in a bowl and whisk everything together. Set aside
- For the chicken cutlets, cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.
- Create a dredging station by laying out 3 wide bowls. First bowl, whisk flour with salt and pepper. For the second bowl, whisk the eggs and for the third bowl whisk the panko breadcrumbs and everything bagel spice together.
- Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit
- Dredge each chicken cutlet into the flour mixture, then the egg mixture then panko mixture, making sure all sides are coated evenly.
- Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches.
- Transfer the fried chicken onto a wired lined baking sheet to cool slightly, then cut the chicken on a bias to serve over the salad.
- For the salad, arrange the arugula and radicchio onto a large platter and scatter thinly sliced pears on top.
- Pour a few spoonfuls of the vinaigrette all over the salad and arrange chicken cutlets on top.
Notes
- Pound the chicken cutlets into an even thickness, which will make the chicken schnitzel cook evenly.
- Don't overcrowd the pan when frying the schnitzel, which will drop the oil temperature.
- To keep sliced pears fresh, place them in a bowl of ice cold water with a splash of lemon juice to keep the pears from browning.
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