Chicken Schnitzel


4 boneless, skinless chicken breasts, pounded 1/8 inch thick
Salt and pepper to taste
1 cup all purpose flour
2 large eggs
1 tbsp Dijon mustard
2 cups panko breadcrumbs
2 tbsp vegetable oil, divided
2 tbsp unsalted butter, divided
Flat leaf parsley, chopped
Lemon wedges


Pound the chicken breasts between two pieces of plastic wrap. Season chicken with salt and pepper and set aside. Add flour to a plate and whisk together the eggs and Dijon mustard. Add 1 cup of panko to a bowl, adding more if needed later.

With 1 chicken breast at a time, dredge with flour, coat with egg and coat with panko. Make sure to shake off excess mixture as you go to make a even coat. Press panko into chicken to ensure it sticks. Set chicken aside.

Prepare a large skillet on medium high heat, adding 1 tbsp of oil and 1 tbsp butter. Sautee chicken on both sides until golden brown.  Set aside on a paper towel and repeat with the other breasts. Serve with parsley and lemon wedges.

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