Chicken Schnitzel

September 22, 2015
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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.

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Chicken Schnitzel

2 large chicken breast

½ cup flour

1 teaspoon paprika

1 teaspoon garlic powder

1 egg

1 tablespoon Djion mustard

½ cup Panko

½ cup seasoned breadcrumbs

1 teaspoon parsley

2 tablespoon olive oil

2 tablespoon butter

1 lemon

  1. Butterfly the chicken breasts and use a meat tenderizer to pound the meat to ¼ inch thick.
  2. In a shallow dish, combine flour with paprika and garlic powder. Season with salt and pepper.
  3. In another shallow dish, whisk the egg and Dijon mustard.
  4. In a third dish, combine the Panko, breadcrumbs and parsley.
  5. Lightly dredge each piece of chicken in the flour, shaking off the excess.
  6. Next, dip the chicken into the egg mixture.
  7. Coat in the Panko mixture, making sure it adheres to the egg mixture.
  8. 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.
  9. Add the remaining olive oil and butter to the pan and cook the rest of the chicken.
  10. Squeeze fresh lemon juice onto chicken before serving.


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