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Crispy Chicken Schnitzel

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Serves 8 | 

Lightly fried and perfectly tender.

Ingredients:

2 boneless skinless chicken breasts
Salt, to taste
Ground black pepper, to taste
1/4 teaspoon cayenne
1/2 cup flour
1/4 teaspoon ground nutmeg
1 egg
1/4 cup milk
1/2 teaspoon garlic powder
1 cup panko breadcrumbs
2 tablespoons finely chopped flat leaf parsley
Canola oil, for frying

Directions:

  1. Slice chicken breasts lengthwise into 4 thin pieces. Lay chicken on a cutting board and place plastic wrap over top. Use a meat tenderizer to pound the chicken until very thin. Remove the plastic wrap and liberally season both side with salt and pepper.
  2. Arrange three bowls on the countertop. In the first bowl, combine cayenne, flour and nutmeg. In the second bowl, whisk together the egg and milk. In the third bowl, combine the garlic powder, panko and parsley.
  3. Dredge each piece of chicken in the flour mix, making sure each is fully coated. Then dredge in the milk/egg mix. Then dredge in the panko mix. Set aside.
  4. Preheat the oven to 355° F. Line a baking sheet with aluminum foil.
  5. Pour a small amount of canola oil in a large non-stick skillet, enough to coat the bottom, and bring to medium-high heat.
  6. Place one piece of chicken in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy. Remove from the skillet and place on the baking sheet. Repeat with remaining chicken pieces.
  7. Place the baking sheet in the oven and bake for 15 minutes.
Main Ingredient: Chicken Breast
Cooking Method: Pan-Fry, Bake
Course: Dinner
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