Rye Free Chicken Schnitzel

Total time40 min

Prep time20 min

Cook time20 min

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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 oil or sunflower oil), plus more as needed

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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