Martha Stewart Chicken Schnitzel Dill And Sesame Recipe

There is nothing quite as satisfying as a perfectly executed, golden-brown schnitzel, but when Martha Stewart puts her signature touch on a classic, you know the results will be nothing short of exceptional. This Chicken Schnitzel with Dill and Sesame takes the traditional breaded cutlet and elevates it into a sophisticated, multi-textured masterpiece that is as beautiful on the plate as it is delicious on the palate.

By introducing aromatic fresh dill and nutty sesame seeds into a light Panko crust, Martha transforms a simple weeknight staple into a vibrant, restaurant-quality meal. The dill provides a bright, herbal lift that cuts through the richness of the pan-sear, while the sesame seeds offer a toasted, savory crunch that standard breadcrumbs simply can’t match. Whether you’re looking to impress guests at a weekend dinner or simply want to upgrade your family’s chicken rotation, this recipe is a masterclass in how small, thoughtful adjustments can create a truly memorable dish.

Try More Chicken Recipes:

• Martha Stewart Chicken Salad Sandwich Recipe
• Martha Stewart Chicken Divan Recipe
• Martha Stewart Chicken Enchiladas Recipe

Jump to Recipe

Why You Will Love This Martha Stewart Chicken Schnitzel Dill And Sesame Recipe:

• The Sesame Crunch: Adding sesame seeds to the breadcrumbs provides a deeper, nuttier flavor and a much better “snap” than standard breading.
• Freshness in Every Bite: The inclusion of fresh dill directly in the breading cuts through the richness of the fried chicken.
• Perfectly Even Cooking: By pounding the chicken thin, you ensure it cooks in minutes without the risk of the outside burning while the inside stays raw.
• Crowd-Pleasing But Fancy: It feels like a high-end bistro meal but uses basic pantry staples.
• The “Golden Ratio”: Martha’s method ensures the breading sticks perfectly to the meat—no “shoveling” of loose crumbs off the plate.

Martha Stewart Chicken Schnitzel Dill And Sesame Ingredients

The Chicken

• 4 Boneless, skinless chicken breasts (about 1.5 lbs)
• ½ cup All-purpose flour
• 2 large Eggs, lightly beaten
• 1 ½ cups Panko breadcrumbs
• 3 tbsp Toasted sesame seeds
• 2 tbsp Fresh dill, finely chopped
• Salt and freshly ground black pepper
• Neutral oil (like canola or grapeseed) for frying

For Serving

• Lemon wedges (Essential for cutting the fat)
• Extra fresh dill for garnish

How To Make Martha Stewart Chicken Schnitzel Dill And Sesame

1. Pound the Chicken: Place the chicken breasts between sheets of plastic wrap and pound them to a 1/4-inch thickness before seasoning both sides with salt and pepper.
2. Prepare the Breading Station: Set up three shallow bowls in a row with flour in the first, beaten eggs in the second, and a mix of panko, sesame seeds, and dill in the third.
3. Coat the Chicken: Dredge each piece in flour, dip it into the egg, and press it firmly into the panko mixture until it is completely and evenly covered.
4. Fry Until Golden: Heat 1/4 inch of oil in a large skillet over medium-high heat and fry the chicken for 2–3 minutes per side until the crust is deep golden brown.
5. Drain and Serve: Transfer the schnitzel to a wire rack to keep the bottom from getting soggy and serve immediately with fresh lemon wedges.

Top Recipe Tips

• Check the Oil Temp: If the oil isn’t hot enough, the breading will soak it up and get greasy. Drop a few breadcrumbs in; if they sizzle immediately, you’re ready to fry.
• Don’t Crowd the Pan: Fry only two pieces at a time. Adding too much cold meat at once drops the oil temperature and ruins the crunch.
• Fresh vs. Dried Dill: Always use fresh dill. Dried dill loses its bright, citrusy punch and can taste “dusty” when fried.
• Use Panko, Not Regular Crumbs: Panko is flakier and lighter, which creates those famous “Martha-style” crispy peaks.

What To Serve With This Schnitzel?

To balance the golden, crispy crunch of a classic Schnitzel, pair it with sides that offer bright acidity or hearty comfort:

• German Potato Salad: Its vinegar-based dressing and bacon bits cut through the richness beautifully.
• Cucumber Salad (Gurkensalat): A refreshing, dill-heavy side to lighten the plate.
• Spätzle: Soft egg noodles are the ultimate traditional companion for soaking up juices.
• Lingonberry Jam: Provides a classic sweet-tart contrast.
• Lemon Wedges: A non-negotiable essential for brightening the savory, fried breading.

How To Store Leftover Schnitzel?

Refrigeration (Short-Term: 3–4 Days): Allow the schnitzel to cool completely to room temperature first—storing it while warm creates steam, which is the enemy of crispy breading. Place the pieces in an airtight container, separating layers with parchment paper or paper towels to absorb any residual moisture.

Freezing (Long-Term: 2–3 Months): To prevent the pieces from sticking together, “flash freeze” them by laying the individual schnitzels on a baking sheet for an hour. Once firm, wrap each piece tightly in plastic wrap or foil, then place them all in a heavy-duty freezer bag. This double-layer protection is the best defense against freezer burn.

How to Reheat Leftover Schnitzel?

The Oven (Recommended)

• Method: Preheat to 375°F (190°C). Place a wire rack on a baking sheet and put the schnitzel on top.
• Why: The wire rack allows hot air to circulate under the chicken, keeping the bottom from getting soggy.
• Time: 5–7 minutes until sizzling.

The Air Fryer (Fastest)

• Method: Set to 350°F (175°C).
• Time: 3 minutes.
• Why: This is the absolute best way to revive that sesame seed crunch without adding more oil.

Styling Tip: For a rustic, high-end look on your blog, serve this schnitzel on a blackened wood board with a piece of charcoal grey linen underneath and a few scattered sprigs of fresh dill.

FAQs

Why add sesame seeds to the breading? The sesame seeds provide a “toasted” nutty flavor that complements the chicken perfectly. They also add an extra layer of crunch that breadcrumbs alone can’t achieve. As they hit the hot oil, they lightly toast, releasing aromatic oils.

Should I use fresh or dried dill? Fresh dill is highly recommended for the best flavor profile. It provides a bright, citrusy punch that cuts through the richness of the fried breading. If you must use dried dill, use only one-third of the amount called for, as dried herbs are more concentrated but less “fresh” tasting.

How do I prevent the sesame seeds from burning? Sesame seeds have a lower smoke point than breadcrumbs. To avoid burning, fry your schnitzel over medium heat (around 350°F or 175°C). If the oil is too hot, the seeds will turn bitter before the chicken is cooked through.

Can I make this recipe in an air fryer? Yes! Lightly spray both sides of the breaded chicken with olive oil or avocado oil. Air fry at 390°F (200°C) for 10–12 minutes, flipping halfway through, until the internal temperature reaches 165°F. It won’t be quite as “golden” as the pan-fried version, but it will be just as crunchy.

What type of breadcrumbs work best? Panko breadcrumbs are the best choice for this recipe. Their large, airy flakes create more surface area for the dill and sesame seeds to cling to, resulting in a much crispier crust than standard fine breadcrumbs.

Can I prepare these in advance? You can bread the chicken up to 4 hours in advance. Store them in a single layer on a parchment-lined tray in the fridge. Do not stack them, or the breading will become gummy. Avoid

More Chicken Recipes:

• Martha Stewart Chicken Enchiladas Recipe
• Martha Stewart Chicken Soup Rice Recipe
• Martha Stewart Chicken Spinach And Potato Hash Recipe

Chicken Schnitzel Dill And Sesame Nutrition Fact

(Per 150g Serving)

• Calories 389 kcal
• Total Fat 18g
• Saturated Fat 5g
• Cholesterol 90mg
• Sodium 600mg
• Total Carbohydrates 15g
• Dietary Fiber 1g
• Sugars 1g
• Protein 30g