Chicken Schnitzel
Serves 4
Ingredients
- 4 4-Ounce skinless, boneless chicken breasts, pounded to â…› -inch thickness
- Kosher salt and freshly ground black pepper
- 1 Cup all-purpose flour (for dredging)
- 2 Large eggs
- 1 Tablespoon Dijon mustard
- 2 Cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
- 2 Tablespoons canola oil, divided
- 2 Tablespoons unsalted butter, divided
- Chopped flat-leaf parsley
- Lemon wedges
Shopping List
- Skinless, boneless chicken breasts
- Eggs
- Dijon mustard
- Panko breadcrumbs
- Unsalted butter
- Flat-leaf parsley
- Lemon
Instructions
- Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow bowl or baking dish. Place 1 cup panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to the dish as needed throughout the process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to the prepared baking sheet.
- Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to the skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.