About This Recipe:
A few years ago, I was fortunate enough to visit Germany with my mom. We went to Frankfurt, Munich, and Berlin, and had so many delicious, hearty dishes along the way. One of my absolute favorite German meals was schnitzel and fries.
Even though schnitzel is traditionally made with veal (which I do not eat,) it is still amazing with pork chops or chicken breast. The key is to pound out the meat super thinly so that it tenderizes the meat and creates plenty of surface area for the breadcrumbs! I do not deep fry my schnitzel, but just pan fry it in a few tablespoons of olive oil and it still creates a nice, crunchy exterior. I like to serve schnitzel with plenty of lemon juice, mustard, and of course, potatoes!
Ingredients (4 servings)
-1.5 lbs super thin chicken breasts (1/8 inch)
-1/2 cup flour
-1 tbl mustard
-1.5 cups panko breadcrumbs
-2 tbls parsley, chopped
-1 lemon, cut into wedges
-Salt and pepper
-Optional sides: oven fries and string beans
Instructions (50 minutes)
1. Pound each chicken breast until they are super thin- about 1/8 inch. Season with salt and pepper.
2. Set up the 3 part dredging station. In one shallow bowl, add in the flour. In another shallow bowl, beat the eggs with the mustard. In the third bowl, add in the panko breadcrumbs.
3. Take each chicken breast and coat both sides in the flour. Shake off the excess and then dip into the egg mixture. Then generously coat in the panko breadcrumbs.
4. In a large pan over medium high heat, pour in 1-2 tbls of olive oil. Pan fry the chicken for about 5 minutes per side until they are golden and fully cooked.
5. Garnish with the parsley and squeeze lemon juice over the top.
6. Serve with your favorite sides. For oven fries, cut russet potatoes into super thin strips and bake at 425 degrees F for 45 minutes. For roasted string beans, bake at 425 degrees F for 25 minutes.