Schnitzel is a delicious way to serve chicken breasts and make them go a little farther. Pound them into thin cutlets and coat them in a flavorful breading seasoned with mustard and crunchy panko. They fry up golden brown in minutes and can be a satisfying main course or a yummy sandwich.
RecipeSavants.comSchnitzel is a delicious way to serve chicken breasts and make them go a little farther. Pound them into thin cutlets and coat them in a flavorful breading seasoned with mustard and crunchy panko. They fry up golden brown in minutes and can be a satisfying main course or a yummy sandwich.Smart Recipes, European Recipes, Chicken Recipes, Chicken Schnitzel RecipesChickenEuropeanChicken SchnitzelPT1HServes 4
Ingredients:
4 Skinless, Boneless Chicken Breasts1 Teaspoon Kosher Salt & Freshly Ground Black Pepper1 Cup All-Purpose Flour2 Large Eggs2.5 Cups Panko Crumbs2 Tablespoons Vegetable Oil2 Tablespoons Unsalted Butter1 Small Bunch Fresh Parsley1 Medium LemonOn a sheet pan lined with waxed paper, arrange chicken and season with 1/2 teaspoon salt & pepper. In a large plate, sprinkle the flour. In a shallow casserole dish, beat eggs and mustard until blended. In another shallow casserole dish, add panko.With one chicken breast at a time, dredge in flour, shake off excess, then dip into egg mixture, turning to coat each side evenly. Press the meat gently in the panko for an even coat on each side. Transfer the chicken to the sheet pan. Repeat process with remaining chicken breasts.In a large skillet over medium-high heat, heat 1 tablespoon oil and 1 tablespoon butter and fry 2 chicken breasts until golden brown, 8-10 minutes on each side. Transfer chicken to a platter lined with paper towels to drain. Repeat process with remaining 2 chicken breasts. Season with remaining salt & pepper and garnish each with parsley and lemon wedge.
In this recipe the traditional veal is replaced with a tender slice of beef, eye of round. This schnitzel has the perfect crisp and golden crust you expect from a classic schnitzel. Make sure to squeeze a bit of lemon, right before digging in to round out the flavors.
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