- 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour (for dredging)
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
- 2 tablespoons canola oil, divided
- 2 tablespoons unsalted butter, divided
- Chopped flat-leaf parsley
- Lemon wedges
- Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
- Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
Potter: This turned out absolutely delicious. I have no idea what exactly distinguishes schnitzel from fried chicken, maybe is the mustard, but either way this was great fried chicken. Juicy on the inside and amazingly crispy on the outside. I definitely recommend giving this one a try, make sure to watch it fry because it only took about 4 minutes to cook.
Katie: This dish was great. I really don't have anything to add to what Potter states above as he captured it all. Try it out!