Chicken Schnitzel 101

4 mins
Serves 2
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Directions

  1. 1Lightly pound chicken breasts on both sides until evenly thin.
  2. 2Lightly pound chicken breasts on both sides until evenly thin.
  3. 3Lightly pound chicken breasts on both sides until evenly thin.
  4. 4Mix 1/4 cup flour, 2 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp black pepper, 1 1/2 tbsp dried oregano, and 1 tbsp mustard powder in a glass baking dish.
  5. 5Mix 1/4 cup flour, 2 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp black pepper, 1 1/2 tbsp dried oregano, and 1 tbsp mustard powder in a glass baking dish.
  6. 6Mix 1/4 cup flour, 2 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp black pepper, 1 1/2 tbsp dried oregano, and 1 tbsp mustard powder in a glass baking dish.
  7. 7In another dish, whisk together a whole egg and 1 tsp soy sauce.
  8. 8In another dish, whisk together a whole egg and 1 tsp soy sauce.
  9. 9In another dish, whisk together a whole egg and 1 tsp soy sauce.
  10. 10In a third dish, combine 1 1/2 cups panko bread crumbs and 8 stripped fresh thyme sprigs.
  11. 11In a third dish, combine 1 1/2 cups panko bread crumbs and 8 stripped fresh thyme sprigs.
  12. 12In a third dish, combine 1 1/2 cups panko bread crumbs and 8 stripped fresh thyme sprigs.
  13. 13Dredge the chicken breast in the flour mixture, then the egg mixture, and finally coat with the panko mixture, pressing gently to adhere.
  14. 14Dredge the chicken breast in the flour mixture, then the egg mixture, and finally coat with the panko mixture, pressing gently to adhere.
  15. 15Dredge the chicken breast in the flour mixture, then the egg mixture, and finally coat with the panko mixture, pressing gently to adhere.
  16. 16Heat olive oil in a medium-heat frying pan.
  17. 17Heat olive oil in a medium-heat frying pan.
  18. 18Heat olive oil in a medium-heat frying pan.
  19. 19Fry the chicken schnitzel for 3 minutes on each side.
  20. 20Fry the chicken schnitzel for 3 minutes on each side.
  21. 21Fry the chicken schnitzel for 3 minutes on each side.
  22. 22Flip the chicken schnitzel and season immediately with salt.
  23. 23Flip the chicken schnitzel and season immediately with salt.
  24. 24Flip the chicken schnitzel and season immediately with salt.
  25. 25Sprinkle rosemary salt on one of the schnitzel.
  26. 26Sprinkle rosemary salt on one of the schnitzel.
  27. 27Sprinkle rosemary salt on one of the schnitzel.
  28. 28Rest for 2 1/2 minutes.
  29. 29Rest for 2 1/2 minutes.
  30. 30Rest for 2 1/2 minutes.
  31. 31Slice the chicken schnitzel on a bias and squeeze lemon juice on top.
  32. 32Slice the chicken schnitzel on a bias and squeeze lemon juice on top.
  33. 33Slice the chicken schnitzel on a bias and squeeze lemon juice on top.

Ingredients

  • 1.25 cup flour
  • 1.25 cup flour
  • 1.25 cup flour
  • 2 tbsp onion powder
  • 2 tbsp onion powder
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1.5 tbsp dried oregano
  • 1.5 tbsp dried oregano
  • 1.5 tbsp dried oregano
  • 1 tbsp mustard powder
  • 1 tbsp mustard powder
  • 1 tbsp mustard powder
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1.5 cup panko breadcrumbs
  • 1.5 cup panko breadcrumbs
  • 1.5 cup panko breadcrumbs
  • 8 fresh thyme sprigs
  • 8 fresh thyme sprigs
  • 8 fresh thyme sprigs
  • 1 bottle olive oil
  • 1 bottle olive oil
  • 1 bottle olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch rosemary salt
  • 1 pinch rosemary salt
  • 1 pinch rosemary salt
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

meat pounderplastic bagglass baking dishwhiskknifefrying pantongs