This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.
Ingredients
- 4 4-ounce boneless skinless chicken breasts - pounded to 1/8-inch thickness
- Kosher salt
- freshly ground black pepper
- 1 cup all-purpose flour - for dredging
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups panko - or more, as needed, whole wheat (or regular)
- 2 tablespoons canola oil - divided
- 2 tablespoons unsalted butter - divided
- flat-leaf parsley - chopped
- Lemon wedges - for serving
Instructions
Prepare the chicken
- 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 baking dish.
- Place 1 cup panko in another shallow baking dish, adding the 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 the egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to the chicken.
- Transfer chicken to the prepared baking sheet.
Fry
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts).
- Add 2 chicken breasts to 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 the remaining 1 tablespoon of oil and 1 tablespoon of butter to the skillet and repeat with remaining chicken breasts.
- Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.