chicken schnitzel

Ingredients:

2 four-six ounce skinless, boneless chicken breasts

Kosher salt and freshly ground black pepper

½ cup all-purpose flour (for dredging)

1 large eggs

1 ½ teaspoons Dijon mustard

1 cup (or more) panko (Japanese breadcrumbs)

1 tablespoon canola oil

1 tablespoon unsalted butter

1 tablespoon chopped flat-leaf parsley

2 lemon wedges

Directions:

Separate the chicken breasts, and if necessary discard the tenders. Place the breasts between two sheets of waxed paper. With a heavy metal mallet gently pound the meat to a 1/4 to 1/8-inch thickness. Season the chicken breasts with salt and pepper.

Line a small rimmed baking sheet with waxed paper, set aside.

In the first of three flat bowls, place the flour. In the second beat the eggs and Dijon mustard to blend. In the third place one cup of the panko.

Working with one chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing the panko gently to adhere to chicken. Transfer chicken to prepared baking sheet. (The chicken breasts can be coated several hours ahead of time. Cover with foil and refrigerate. Bring to room temperature before cooking.)

Heat 1 tablespoon oil and one tablespoon butter in a large skillet over medium-high

heat (pan should be large enough to hold two breasts). Add the chicken breasts to the skillet and cook until golden brown on both sides, about 8-10 minutes. Transfer the chicken breasts to a paper towel-lined plate and season with salt. Place the chicken breasts on plates and garnish each with chopped parsley and a lemon wedge.

Serves 2