Chicken Schnitzel

Ingredients

• Chicken breast

  raw, skinless

  5 full breast (both fillets) or 1.18kg

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• All-purpose flour

  white, unenriched

  1 cup or 125g

• Egg

  whole

  2 large or 100g

• Canola oil

  2 tbsp or 28g

• Parsley

  raw

  1 cup or 60g

• Lemon

  raw, with peel

  1 fruit without seeds or 108g

Directions

1. 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.
2. 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 (or until cooked through and no longer pink). 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.