Thin and crisp chicken filets with a hint of dijon mustard. A must try.
We eat chicken a lot. But my biggest issue with chicken is finding new recipes to make. Most of the time it gets marinated and tossed on the grill, used for pizza, all kinds of slow cooker meals or in tacos. But beyond that I get stumped for ideas pretty easily. Don’t get me wrong, I’m totally okay eating chicken breast dipped in barbecue sauce or coated in spices but that can get old fast. I know there are tons of options I’m not utilizing like say added to pasta.
Last night I did what most reasonable people would do, I searched for new ideas. Low and behold… the internet was full of them. Shocker. But one jumped out at me. It called to me. It made me giggle. Schnitzel. Say it. Schnitzel. So yes… today’s recipe was partially, okay mostly, made because of the name. So I could say it and giggle. It’s fun.
Secondly, it calls for mustard. This is basically like a grown up inside out chicken finger because if I’m not dipping my chicken fingers in ketchup then I’m dipping them in mustard. If you’re having a rough day, this the perfect recipe because you get to pound out your frustrations. Boss made you mad? Someone cut you off on your drive? Forgot to dvr Ryan Gosling on GMA? Take out your frustrations on the chicken.
This chicken schnitzel recipe is not only easy and tasty but also quick! You can have dinner on the table in easily under 30 minutes, with spare time to whip up a side dish or two.
Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 8 minutes
Thin and crisp chicken filets with a hint of dijon mustard.
- 1: 4-5oz boneless chicken breast
- Cayenne pepper, optional
- 1/3C all purpose flour
- 1 egg
- 1 Tbsp Dijon mustard
- 1 1/4C plain Panko breadcrumbs
- 1 Tbsp unsalted butter
- 2 Tbsp vegetable oil
- Lemon wedges
Trim and slice chicken breast in half to create two thin fillets. Transfer chicken fillets to a large plastic bag, pound down with a mallet or rolling pin to 1/8-inch thickness. Sprinkle with salt and pepper.
Prepare toppings in 3 large shallow bowls. Flour to one, egg and Dijon whisked together in another and finally panko breadcrumbs in the third. If desired, sprinkle additional salt, pepper and cayenne to the breadcrumbs.
Started with the flour, coat one fillet well on both sides. Transfer to egg mixture and then to the breadcrumbs, being sure to press breadcrumbs into the chicken. Transfer to a clean plate and repeat with remaining chicken fillet.
Heat butter and oil over medium heat in a large skillet. Cook chicken fillets for 3-4 minutes per side until breadcrumbs are golden and chicken is cooked through. Transfer to a paper towel lined plate to drain.
Sprinkle with parsley and serve with lemon wedges.
Adapted from Bon Appetit