I’ve hit a writers slump. I have all these ideas in my head, but not enough time to execute them. Whenever I get a moment to myself I just want to nap or binge on some Netflix. The other night I decided it was finally time for another blog post. I decided to make a quick and easy chicken schnitzel recipe. I was pretty satisfied with how crispy, yet juicy the meat came out. My secret ingredient to brighten up the flavors: Dijon Mustard.
2 large chicken breast
½ cup flour
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon Djion mustard
½ cup Panko
½ cup seasoned breadcrumbs
1 teaspoon parsley
2 tablespoon olive oil
2 tablespoon butter
- Butterfly the chicken breasts and use a meat tenderizer to pound the meat to ¼ inch thick.
- In a shallow dish, combine flour with paprika and garlic powder. Season with salt and pepper.
- In another shallow dish, whisk the egg and Dijon mustard.
- In a third dish, combine the Panko, breadcrumbs and parsley.
- Lightly dredge each piece of chicken in the flour, shaking off the excess.
- Next, dip the chicken into the egg mixture.
- Coat in the Panko mixture, making sure it adheres to the egg mixture.
- In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter. When the pan is hot, add half the chicken. Cook on each side for 2-3 minutes. Transfer to a plate.
- Add the remaining olive oil and butter to the pan and cook the rest of the chicken.
- Squeeze fresh lemon juice onto chicken before serving.