Chicken Schnitzel
Schnitzel takes a little more work than most of the chicken recipes in this book, but just consider the meat pounding as a little added stress relief. A little banging does wonders for getting the negative feelings, and as an added bonus, it really stretches your meat budget! Even small thighs end up as good size pieces of schnitzel.
Ingredients
- 1 pound (about 4) boneless, skinless chicken breasts or thighs
- 2 eggs
- 1/2 teaspoon dried mustard
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 2 to 3 cups low sodium breadcrumbs
- ¼ teaspoon Lite salt
- ½ cup all-purpose flour
- Freshly cracked black
- Oil for frying
- Lemon wedges
Preparation
Pound the chicken thighs between two pieces of parchment paper or plastic wrap with a rolling pin or meat tenderizer until it between ¼ and ½ inch thick.
In a medium bowl, mix the eggs, mustard, parsley, paprika, vinegar, salt and pepper. Place the flour in one shallow dish and the breadcrumbs in another.
Add enough oil to well coat the bottom of a large frying pan over medium high heat. Bring to about 360F, hot but not smoking.
With each piece of chicken, coat it in the flour, shaking off the excess. Then a quick dip in the egg mixture, followed by the breadcrumbs.
Cook in the hot oil until golden brown, about 5 to 7 minutes on each side. Turn down the heat if the cutlets are browning too quickly. You can cook more than one cutlet in the pan at a time, but don’t overcrowd it. Add a bit more oil to the pan, if needed.
Let the cutlets drain for about a minute on a paper towel and serve immediately with lemon wedges.