Get ready to indulge in the crispiest, most mouthwatering chicken schnitzel of your life! With a crunchy exterior and juicy interior, this recipe is sure to satisfy your cravings.

This super-easy schnitzel recipe is a game-changer, and we’re not just saying that because it’s ridiculously delicious. The key to its success is the quick dredge in flour, followed by a dip in egg, and then another dredge in panko breadcrumbs. It’s a match made in heaven!

Start by whisking together 4 teaspoons of spicy brown mustard, 1/4 cup of vegetable oil, 4 tablespoons of bread-and-butter pickle brine, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper in a large bowl. Add in 8 cups of shredded red cabbage, 1 1/2 cups of matchstick carrots, 3 tablespoons of finely chopped shallot, and 3 tablespoons of chopped fresh flat-leaf parsley. Toss to coat, and set aside.

Next, place 3 large eggs, 3 cups of panko breadcrumbs, and 1 cup of all-purpose flour in three separate shallow bowls. Season 8 (4 1/2-oz.) chicken breast cutlets (1/3 inch thick) evenly with 2 teaspoons of salt and the remaining 3/4 teaspoon of pepper. Dredge each cutlet in flour, shaking off any excess, and then dip in egg. Finally, dredge in panko breadcrumbs, pressing lightly to adhere.

Heat 1/2 cup of vegetable oil in a 12-inch nonstick skillet over medium, and working in batches, place the coated chicken cutlets in the hot oil. Cook until golden brown, crispy, and a thermometer inserted into the thickest portion registers 165°F, about 3 minutes per side. Remove the cutlets from the skillet and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining cutlets, adding the remaining 1/4 cup of oil to the skillet as needed.

Wipe the skillet clean and heat it over medium. Add the reserved cabbage-carrot slaw to the skillet with the remaining 2 tablespoons of pickle brine and 1/2 teaspoon of salt. Cook, tossing constantly, until the cabbage is wilted, 3 to 4 minutes. Place 4 cutlets on a platter with the slaw, garnish with chopped parsley, and serve with lemon wedges.

And the best part? The leftovers are just as delicious! Simply cool the remaining chicken schnitzel cutlets to room temperature, about 30 minutes, and refrigerate them in an airtight container for up to 2 days. When you’re ready to serve, place 4 leftover cutlets on a wire rack set inside a rimmed baking sheet and preheat the oven to 400°F. Bake until heated through, 10 to 12 minutes.

Now, let’s talk about the ultimate leftover hack: turning this schnitzel into a mouthwatering fried chicken sandwich. Simply place 5 pickle chips on the bottom half of each bun, top with 2 cutlet halves and 1/2 cup of leftover cabbage-carrot slaw, and cover with the top half of the bun. It’s the perfect way to repurpose your leftovers and satisfy your cravings.

Get ready to indulge in the crispiest, most mouthwatering chicken schnitzel of your life!