Chicken Schnitzel

Name: Chicken Schnitzel
Prep time: 50 min
Cook time: 16 min
Total time: 66 min
Yield: 3
Cuisine: Side dish
Ingredients: 3 Chicken Breast; 1 Tbsp Garlic Powder; 1 Tbsp Onion Powder; 1 Tbsp Smoked Paprika; 2 Tbsp Mustard; Salt; Pepper; 1 cup Plain Flour; 2 Eggs; 3 cups Panko; 1/2 Red Onion; 2 Tbsp Curry Powder; 1/2 cup Ketchup; 1/2 tsp Black Pepper; Sauerkraut; Red Cabbage; Lemon

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Level

easy

Cooking

16 min

Preparation

50 min

Ingredients

Servings

Chicken Breast butterflied	3
Marinade
Garlic Powder	1 tbsp
Onion Powder	1 tbsp
Smoked Paprika	1 tbsp
Mustard	2 tbsp
Salt to taste
Pepper to taste
Dredging
Plain Flour	1 cup
Eggs whisked	2
Panko with salt & black pepper to taste	3 cups
Curry Ketchup
Red Onion fine diced	¹⁄₂
Curry Powder to taste	2 tbsp
Ketchup to taste	¹⁄₂ cup
Black Pepper	¹⁄₂ tsp
Garnish (Optional)
Sauerkraut
Red Cabbage shredded
Lemon

How to cook

Prepare the chicken

Butterfly the breast evenly.
Place the chicken breast between two plastic wraps.
Use a meat mallet or rolling pin to pound the chicken as thin as you can without tearing it, around 0.7 cm or so. Set aside.
Repeat with the remaining chicken breast.
Combine the marinade ingredients and gently rub on each flattened breast carefully making sure not to tear it.
Let it rest for 10 mins.

Cook the chicken

Heat a skillet or a shallow pan over medium heat with enough oil to cover the breast.
Prepare the dredging station by putting the flour, whisked eggs and seasoned panko in separate bowls in that order.
Coat each breast in the flour, dusting off any excess, followed by the egg, coating it fully and lastly, dredge it through the breadcrumbs.
Check the temp of the oil by dropping a breadcrumb to see if it sizzles.
Fry the schnitzel one at a time until golden brown, about 3 – 4 mins per side.
Rest on a wire rack or over a paper towel to drain excess oil.