If you like breaded chicken, then try making chicken schnitzel. What is a schnitzel? According to Wikipedia, a schnitzel is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. A popular food in many countries, it is made from veal, chicken, beef, turkey, or pork.
It’s like making chicken parmesan but there is a bit of Dijon mustard in the schnitzel. I also like that it is a simple dish, without any sauce & cheese. The chicken has a nice crisp on the outside and is juicy on the inside. Garnish with parsley and sprinkle lemon juice on top… simple but flavorful. You can serve with a simple salad or veggies if desired. I just ate the chicken alone and was completely satisfied. π
Recipe for Chicken Schnitzel courtesy of:
http://www.bonappetit.com/recipe/chicken-schnitzel
Ingredients:
4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-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
Directions:
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 remaining 1 cup panko, or more, to dish as needed throughout 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 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 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.
I made and ate this as a sandwich–delish!! I thought I had Panko in my pantry, but when I got to cooking, I realized I didn’t. No worries…I baked bread until it was hard and crushed it for some makeshift breadcrumbs. πππ
Look at you being all creative and spontaneous haha.. what kind of bread did you use?
Sourdough! Drool!