Natasha Kravchuk’s Chicken Schnitzel: Thank You, Mom—A Crispy Family Classic

A beloved family recipe that turns basic pantry staples into golden, tender comfort.

By Medha deb

Created on Sep 17, 2025

A beloved family recipe that turns basic pantry staples into golden, tender comfort.

Natasha Kravchuk’s Chicken Schnitzel: A Family Tradition

For Natasha Kravchuk, chicken schnitzel isn’t just a meal—it’s a memory. Inspired by her mother’s version, this crispy, golden chicken cutlet has become a beloved centerpiece on her family table. Each bite is a tribute to home-cooked comfort and the simple magic of preparing food with loved ones. This article explores her step-by-step recipe, personal storytelling, expert techniques, and versatile serving ideas, so you can bring this heartfelt dish to your own kitchen.

A Culinary Heirloom: The Heartwarming Origin

Natasha’s chicken schnitzel carries familial warmth and gratitude. She recalls how her daughter, at just six years old, expressed thanks not only to her mom but, in true childlike sincerity, even remembered the delicious schnitzel in her bedtime prayers. This genuine expression of thanks inspired Natasha to name the dish “Thank You, Mom” chicken schnitzel—a celebration of simple but profound appreciation.

Now, this recipe is a regular feature on Natasha’s table, enjoyed in several ways: as a main course, tucked into sandwiches, or sliced over salads.

What Makes Chicken Schnitzel So Special?

Texture: Thinly pounded chicken creates a tender inside and a crunchy outside.
Flavor: Well-seasoned breading offers robust flavor without overpowering the chicken.
Versatility: Enjoy with sides, in sandwiches, or as a salad topping.
Speed: Quick cooking time due to thin cutlets and shallow frying.

This recipe is designed for convenience and crowd-pleasing appeal, making it perfect for busy weeknights or special gatherings.

Ingredients for Natasha’s Chicken Schnitzel

Ingredient	Amount	Notes
Chicken breasts	3 large, boneless, skinless	Approx. 12 oz each
Shallot	1 small, cut into rings	For salad (optional)
Red wine vinegar	3 Tbsp	For pickling shallots
Kosher salt	1¼ tsp, plus more to taste
Black pepper	½ tsp
Garlic powder	¼ tsp
All-purpose flour	1 cup	For dredging
Eggs	2 large	Lightly beaten
Seasoned breadcrumbs	1½ cups	Or panko for extra crunch
Vegetable oil	For frying
Whole grain mustard	1 Tbsp	For salad dressing
Olive oil	3 Tbsp	For salad dressing
Mixed baby greens	1 (5-oz) container	For serving
Radishes	4, thinly sliced	For serving
Lemon wedges	For serving	Add brightness

Note: Ingredient quantities can be easily scaled for larger or smaller servings.

Step-By-Step Directions: Making Chicken Schnitzel

Preheat the oven: Set oven to 200˚F. Arrange a wire rack over a rimmed baking sheet to keep cooked schnitzel warm and crisp.
Pickle the shallots for salad: Toss shallot rings with red wine vinegar and ¼ tsp salt in a large bowl. Set aside while preparing chicken.
Prepare chicken:
- Halve each breast horizontally (to make 2 thin cutlets per breast).
- Place cutlets between sheets of plastic wrap.
- Pound gently to ¼-inch thickness with a mallet or heavy skillet for even cooking.
- Season both sides with remaining salt, black pepper, and garlic powder.
Breading stations:
- Fill three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs.
- Dredge each cutlet first in flour (shake off excess), then dip in egg, then coat in breadcrumbs, pressing gently to adhere well.
Related: Sheet Pan Chicken Piccata: Simplified Weeknight Classic
Frying:
- Pour ½ inch of vegetable oil into a deep skillet. Heat oil on medium-high until a sprinkle of flour sizzles.
- Add chicken cutlets in batches—do not overcrowd the pan.
- Cook 4–6 minutes, turning once, until golden brown and crispy.
- Check internal temperature: should reach 165°F for safe consumption.
- Drain briefly on paper towels, then transfer to oven rack to keep warm.
Finishing the salad (optional):
- Whisk whole grain mustard into the pickled shallots, then add olive oil to form a vinaigrette.
- Add baby greens and sliced radishes. Toss thoroughly and season with a pinch of salt.
Serve: Present schnitzel hot, paired with salad and lemon wedges for squeezing.

Expert Tips for the Perfect Chicken Schnitzel

Keep it thin: Uniformly pounding chicken ensures even, quick cooking and a tender bite.
Don’t crowd the pan: Fry in batches for max crispness and to prevent sogginess.
Oil temperature matters: Proper heat prevents greasy chicken. The oil should sizzle but not smoke.
Rest the breaded chicken: Letting coated cutlets rest for 10 minutes helps the crust adhere and bake up crisper.
Drain and transfer: Use the wire rack and oven for heat retention and crispness while you finish frying the batch.

Variations and Substitutions

Seasoning tweaks: Swap seasoned breadcrumbs for plain and add fresh parsley, basil, or grated parmesan to the mix.
Egg mixture boost: Add a spoonful of Dijon mustard for more depth.
Gluten-free option: Use gluten-free flour and cornflake crumbs (crushed gluten-free cereal) instead of panko or regular breadcrumbs.
Oil swap: Try light olive oil or canola oil for frying if preferred.

Serving Suggestions: Make It Your Own

Main course: Serve with mashed potatoes, oven-roasted veggies, or classic coleslaw.
Sandwich style: Layer schnitzel on buns with pickles and coleslaw for a crunchy sandwich.
Salad topping: Slice schnitzel into strips to add texture and protein to mixed green salads.
Snack strips: Enjoy as finger food with dipping sauces like honey mustard or aioli.

Why Families Love Chicken Schnitzel

Universal appeal: Kids and adults alike love the crispy, flavorful chicken.
Quick preparation: Thin cutlets mean short cooking time—dinner is ready fast.
Customizable: Adapt seasonings, sides, or toppings to suit tastes and dietary needs.
Emotional connection: Dishes linked to family memories offer comfort and tradition.

For Natasha, each time this schnitzel is prepared, it’s more than food—it’s a way to thank and honor wonderful moments around the table.

Frequently Asked Questions (FAQs)

Q: Can I make chicken schnitzel ahead of time?

Yes! You can bread the chicken in advance and refrigerate it (covered) for a few hours before frying. Fried schnitzel reheats best in a hot oven to restore crispness, though it’s at its crunchiest fresh from the pan.

Q: What oil is best for frying?

Opt for vegetable oil, canola oil, or light olive oil. These have high smoke points and keep the chicken’s flavor clean and mild.

Q: Can I freeze schnitzel?

Yes. After breading, freeze individual cutlets in a single layer, separated with parchment, before frying. Thaw in the fridge and fry as usual, or cook from frozen (with slightly longer frying time).

Q: How thin should I pound the chicken?

For schnitzel, aim for ¼-inch thickness. This ensures fast frying and the classic schnitzel texture.

Q: Are there vegetarian alternatives?

Try making schnitzel with eggplant slices or portobello mushrooms—same breading and frying method, just substitute the protein!

Food Provenance: Why Family Recipes Matter

Recipes like Natasha’s schnitzel persist across generations because they’re simple, attainable, and deeply satisfying. They transform basic ingredients into extraordinary meals that gather people together, spark gratitude, and turn everyday moments into treasured memories.

Whether you’re learning to cook or an old hand in the kitchen, this dish invites heartfelt celebration of family, tradition, and the power of saying thank you—with food made and shared with love.

Tips for Storing Leftover Schnitzel

Let cooked schnitzel cool completely before storing in an airtight container.
Refrigerate for up to 3 days.
Reheat in a 400°F oven for 10 minutes to refresh crispness—avoid the microwave, which makes the coating soggy.
Serve leftovers as sandwich filling, salad topper, or on a breakfast plate with eggs.

Nutrition Facts (Per Serving Approximate)

Calories	350–420
Protein	30g
Fat	16g
Carbohydrates	28g
Sodium	650mg

Note: Nutrition will vary depending on serving size, ingredients, and sides added.

Final Thoughts: Thank You, Mom—Making Every Bite Count

From Natasha Kravchuk’s kitchen to yours, chicken schnitzel is more than a recipe—it’s an invitation to gather, indulge, and give thanks for family and tradition. The crispy coating, tender meat, and flavorful sides remind cooks of all skill levels how satisfying classic comfort food can be.
So, whether it’s your first time or your hundredth, this chicken schnitzel is sure to earn thanks around your dinner table—and maybe even inspire heartfelt gratitude in the youngest diners.
Enjoy, and don’t forget to say: Thank you, Mom!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb