Herbed Chicken Schnitzel

Recipe by Jedley
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
  • Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
  • Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
  • Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
  • In a large skillet, heat the olive oil to frying temperature (medium-high flame).
  • Cook 1 filet at a time, about a minute each side or until golden and crispy.
  • Season with ground black pepper and sprinkle generously with fresh lemon juice.
  • Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.
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