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. 🙂

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.