Anti Inflammatory Chicken Schnitzel
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Learn more →Ingredients
4 servings
For the cutlets
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- ¼ cup milk
- 2 tbsp dijon mustard
- 1 ½ cups plain breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp kosher salt
For frying
- ½ cup neutral oil (such as canola or sunflower oil), plus more as needed
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- lemon wedges, for serving
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Place one chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound from the thickest part outward until the cutlet is an even 1/4-inch thick. Repeat with the remaining breasts. Season both sides of each cutlet with the 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Set up a three-station breading line: spread the flour in the first shallow bowl; whisk together the milk and Dijon mustard in the second until smooth; combine the breadcrumbs, garlic powder, paprika, and remaining 1/2 tsp salt in the third.
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