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 meals was schnitzel and fries.
Even though schnitzel is traditionally made with veal (which I do not eat,) it is still amazing with chicken. The key is to pound out the meat super thin 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 to get a brown and crispy crust. Definitely do not omit the dijon mustard- it adds so much flavor to the chicken! I like to serve this schnitzel with plenty of lemon, and a sprinkle of parsley.
Ingredients (4 servings)
-1.5 lbs thin cut chicken breasts
-1/2 cup flour
-1 tbl dijon mustard
-1.5 cups panko breadcrumbs
-2 tbls parsley, chopped
-1 lemon, cut into wedges
-Salt and pepper
Instructions (30 minutes)
1. Pound each chicken breast until they are super thin (about 1/8 inch thick.) Season with salt and pepper.
2. Set up the dredging station. In one shallow bowl, add in the flour. In another shallow bowl, beat the eggs with the mustard. And in the third bowl, pour 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 2 tbls of olive oil. Pan fry the chicken for about 4-5 minutes per side until they are golden and fully cooked. Do this in multiple batches in order to avoid overcrowding.
5. Garnish with the parsley and squeeze lemon juice over the top.