Chicken schnitzel


Chicken breast 4-5 oz              2 pieces

Refined flour.                              1 Cup

salt, freshly ground pepper.   1 pinch

Vegetable oil               2-3 tsp for shallow frying

large egg.                              1 no beaten to blend

whole grain mustard.                               2 tsp

 panko (Japanese breadcrumbs).           1 cup

chopped fresh flat-leaf parsley.             1 tbsp


Season chicken breasts with salt and pepper.

*Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) 

*heat over medium-high  heat (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).

*Meanwhile, place flour in a shallow bowl. 

*Whisk eggs and mustard in another shallow bowl. 

*Place panko in a third shallow bowl. 

*Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. 

*Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. 

*Transfer chicken to a wire rack set inside a baking sheet and season with salt.

*Top chicken with parsley and serve with lemon wedges alongside for squeezing over. Serve with your choice of sides.

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