Chicken Schnitzel

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Bread crumbs

  Dry, grated, plain

  2 cup or 216g

• Canola oil

  2 tbsp or 28g

• Butter

  Unsalted

  2 tbsp or 28g

• Parsley

  Raw

  1 cup or 60g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Line a baking sheet with waxed paper. Season the chicken breasts with salt and pepper.
2. Place the flour on a plate. In a shallow baking dish, beat the eggs with Dijon mustard. In another shallow dish, place half of the breadcrumbs, adding more as needed.
3. Dredge each chicken breast in flour, shake off excess, then dip into the egg mixture to coat. Coat with breadcrumbs, pressing gently to adhere. Place on the prepared baking sheet.
4. Heat half the oil and butter in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through to 165°F, about 8-10 minutes. Transfer to a paper towel-lined plate and season with salt.
5. Add the remaining oil and butter to the skillet and repeat with the remaining chicken breasts.
6. Serve garnished with fresh chopped parsley and a lemon wedge.