Crunchy Chicken Schnitzel

Tri-City HeraldJune 2, 2013 

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Serves 6


3 cups panko or unseasoned breadcrumbs
1 cup finely shredded Parmesan cheese
1 cup flour seasoned with salt and pepper, for dredging 4 large eggs, beaten
1 1/2 pounds thin-cut boneless skinless chicken breasts, trimmed, preferably kosher and/or organic
Vegetable oil, for sautéing
2 lemons, sliced


Mix the panko crumbs and Parmesan in a wide, shallow container. Fill another wide, shallow container with flour and a third with the beaten eggs. Dredge the chicken breasts in flour, pat or shake off the excess, then dip them in egg, letting any excess drip off. Coat the cutlets in the panko mixture.

Heat a large nonstick skillet over a medium flame and drizzle in enough oil to cover the bottom. Gently sauté the cutlets, in batches, for 3-4 minutes per side, or until golden and just cooked through. Serve garnished with a lemon slice.

From: Laurie David, author of The Family Dinner.

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