Wednesday, March 12, 2014

German Parmesan Chicken Schnitzel

Quick and easy plus you get to use your rolling pin and take out some midweek frustrations.  You know, dealing with the time change, winter isn't leaving....those chicken breasts will be nice and flat in no time at all.  






German Parmesan Chicken Schnitzel

2 chicken breasts, pounded thin
extra virgin olive oil
1/3 cup flour
1 large egg, lightly beaten
3/4 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp mustard powder
sea salt and freshly ground pepper

Place the flour, beaten egg and Panko, Parmesan and mustard powder mixed together in separate bowls.

Lightly season the chicken breasts before dipping in the flour, then in the egg and finally in the Panko mixture.  Fry in a heated frying pan with 2 tbsp extra virgin olive oil until golden brown on both sides.  Place on a paper towel lined plate and sprinkle a little salt on it while still hot.  Add more oil in before cooking the second breast.