Directions
- 1Lightly pound chicken breasts on both sides until evenly thin.
- 2Mix 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.
- 3In another dish, whisk together a whole egg and 1 tsp soy sauce.
- 4In a third dish, combine 1 1/2 cups panko bread crumbs and 8 stripped fresh thyme sprigs.
- 5Dredge the chicken breast in the flour mixture, then the egg mixture, and finally coat with the panko mixture, pressing gently to adhere.
- 6Heat olive oil in a medium-heat frying pan.
- 7Fry the chicken schnitzel for 3 minutes on each side.
- 8Flip the chicken schnitzel and season immediately with salt.
- 9Sprinkle rosemary salt on one of the schnitzel.
- 10Rest for 2 1/2 minutes.
- 11Slice the chicken schnitzel on a bias and squeeze lemon juice on top.
Ingredients
- 1.25 cup flour
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1.5 tbsp dried oregano
- 1 tbsp mustard powder
- 1 whole egg
- 1 tsp soy sauce
- 1.5 cup panko breadcrumbs
- 8 fresh thyme sprigs
- 1 bottle olive oil
- 1 pinch salt
- 1 pinch rosemary salt
- 1 lemon
Equipment
meat pounderplastic bagglass baking dishwhiskknifefrying pantongs
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