Chicken Schnitzel
Chicken Schnitzel is delicious, thinly sliced chicken dredge in breadcrumbs and topped with fresh lemon juice and freshly grated Parmesan cheese.
Ingredients
- 3 chicken breasts, cut in half lengthwise to make thinner pieces
- 1 egg
- 1 1/2 tbsp dijon
- 1 1/2 tbsp mayonnaise
- 1/2 tbsp minced garlic
- 2 cups breadcrumbs
- 1 tbsp kosher salt
- freshly cracked black pepper
- vegetable oil
- freshly squeeze lemon juice
- freshly grated Parmesan cheese
Instructions
- Cut chicken breasts in half lengthwise so you have 2-3 thinner pieces of chicken. You want the chicken to be about 1/2 inch thick or less.
- In a shallow bowl, mix together the egg, dijon, mayo, soy sauce, and garlic.
- On a plate, add 2 cups of breadcrumbs, 1 tbsp of kosher salt, and a few grinds of fresh black pepper.
- Heat 1/2 -1 inch of oil in a large skillet over medium/high heat.
- While the oil is heating, dip the chicken pieces into the egg mixture and then dredge in the breadcrumbs, pushing the breadcrumbs into the chicken.
- When the oil is hot, place the chicken into the oil piece by piece, making sure not to overcrowd the pan. You'll probably have to do multiple batches. Cook the chicken for 3-4 minutes on one side or until it is nicely browned. Flip carefully and cook the other side. Once cooked, remove from oil and place on a paper towel to drain.
- When you've cooked all the chicken, transfer to a plate and squeeze with a wedge of lemon and sprinkle with freshly grated Parmesan cheese.
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