Chicken Schnitzel | Cookdtv

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Name: Chicken Schnitzel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Signature Farms Lemon Juice; French's® Stone Ground Dijon Mustard; McCormick® Ground Thyme; Morton Iodized Salt, 26 Ounce; Heinz All Natural Distilled White Vinegar; SIGNATURE SELECTS Black Pepper, Ground; Little Bear Curly Parsley; Dynasty Japanese Style Bread Crumbs, Rice Panko; Kinder's Boneless Steakhouse Chicken Breast; Crunch Easter Flatback Egg

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Chicken Schnitzel

Serves 415 mins prep15 mins cook

Delicious, succulent chicken schnitzel made from tenderized chicken breasts, marinated with Dijon mustard and herbs, then breaded and fried to a crisp golden brown. This recipe is bursting with flavors and perfect for dinner tonight.

0 servings

What you need

La Tourangelle French Infused Herbs De Provence Oil

fl oz oil

tbsp lemon juice

tbsp dijon mustard

tsp thyme

tsp salt

Heinz All Natural Distilled White Vinegar

tsp vinegar

tsp black pepper

tsp parsley

Dynasty Japanese Style Bread Crumbs, Rice Panko

cup panko breadcrumbs

Kinder's Boneless Steakhouse Chicken Breast

boneless chicken breast

egg

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Instructions

1: Cut the chicken along the middle, lengthwise to get 2 slices from one chicken breast.

2: Place the chicken on a cutting board, cover it with cling wrap. Hammer the chicken breasts gently till it becomes a little flat and set it aside.

3: In a bowl, add mustard, thyme, oil, salt, pepper and lemon juice, parsley and mix it well till it all combines.

4: Brush this marinade on the flattened chicken slices on both sides evenly and let it marinate for 10-15 minutes.

5: In another plate, add flour. Beat 3 eggs in a bowl and in another bowl add bread crumbs/panko crumbs.

6: Coat the marinated chicken in the flour first, then eggs, and finally the bread crumbs. Repeat the same for all slices.

7: Heat oil in a kadai for deep frying. Once the oil is hot, fry the crumbed chicken slices till it turns golden brown.

8: Transfer the chicken to a plate, garnish it with chopped parsley and lemon slices. Serve it hot with a salad on the side.

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