Schnitzel

• Meat

  • 6 Chicken breast halves (about 2 1/2 pounds, boneless skinless

• Produce

  • 1 Lemon, cut into eights

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 2 cups Panko bread crumbs

• Dairy

  • 1 Parmesan cheese, fresh grated

• Other

  • Optional garnish

Found on panningtheglobe.com

Description

Ingredients

• 6 boneless, skinless chicken breast halves (about 2½ pounds)
• 1 teaspoon kosher salt
• freshly ground black pepper
• ¾ cup all-purpose flour
• 3 large eggs
• 2-3 cups panko bread crumbs
• Vegetable oil, for frying
• Optional Garnish
• 1 lemon, cut into eights
• Fresh grated parmesan cheese

Directions

• Pound the Chicken Place a chicken breast half inside a large plastic ziplock bag. Lay it on a flat surface. Pound evenly with a meat mallet or rolling pin until you have an evenly thin scallop, ⅓ to ¼ inch thick. Transfer scallop to a plate and repeat with remaining chicken breasts.
• Bread the Chicken Cover a large baking tray with foil or wax paper. Pour the flour onto a large plate. Crack the eggs into a large wide bowl and whisk. Pour the breadcrumbs onto a large plate. Season the chicken with salt and several grinds of fresh flack pepper. Lay a piece of chicken onto the flour plate. Turn it over to coat. Shake off excess flour. Then dunk the chicken into the eggs to coat. Let the excess drip off. Then press the piece of chicken into the crumbs. Turn to coat the other side. Lay the breaded chicken on the prepared tray. Repeat with remaining chicken.
• Cook Chicken In a large cast iron or non-stick skillet, heat 4 tablespoons oil over medium-high heat. (for speedier cooking, work with two skillets simultaneously). Add 1-2 pieces of breaded chicken to the skillet (or however many fit in a single layer.) Brown each piece for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined plate. Repeat with remaining chicken, adding more oil when needed. You need a good layer of oil over the bottom of your skillet to get a crisp crust.
• Serve with noodles or topped with arugula salad. Sprinkle with lemon juice and freshly grated parmesan cheese, if you like. Enjoy!