Chicken Schnitzel
Delicious German style fried chicken!
Servings: 4 servings
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup AP Flour or Gluten free AP flour
- 1 cup ITALIAN bread crumbs, sifted. (MUST SIFT for the correct texture) GF breadcrumbs can be substituted or made by toasting GF bread, seasoned with Italian spices and ground to a fine crumb texture.
- 1/3 cup Parmesan cheese, grated
- 2 eggs, beaten
- 2 tbsp water
- salt
- pepper
- 1 tsp oregano
- 1/3 cup butter
- 2 tbsp olive oil
Mustard Dipping Sauce
- 2 tbsp yellow mustard
- 2 tbsp spicy brown mustard
- 1 tbsp stone ground Dijon
- 2 tsp pineapple juice
- pinch of ground ginger
Instructions
- Half the chicken breasts and smash to a thin strip with a kitchen mallet. Try to make even as possible. Season each breast on both sides.
- In a shallow bowl combine the bread crumbs, cheese and oregano, In another bowl pour in the flour. Last bowl combine eggs and water.
- One piece at a time, dip the chicken in the flour, then egg draining off a bit, and finish in the bread mix. Make sure the bread is covering the breasts well and press to be sure it sticks. Mover to a baking sheet, or plate to rest while you finish coating all the chicken.
- In a frying pan heat the butter and oil over medium heat. Place as many breasts as can fit into the pan and turn the heat to low/med. Saute 8-10 minutes per side. Keep a close eye not to burn. It should be a nice golden brown. I like to cut one open and see if its cooked all the way or use a thermometer. It should read 165° Cooking time varies on size of chicken and pan so just keep an eye on cooking times and know what works for you!
- After cooked, move to a cutting board to rest. Finish cooking any remaining pieces, adding oil and butter again if needed. Let them rest for 10 minutes before cutting or serving.
- Enjoy with a squeeze of lemon some imported mustard or try my recipe mustard dipping sauce! Simply combine all the ingredients and dip away.
- ENJOY!