Schnitzel

YIELD 4 servings

ACTIVE TIME 20 min

TOTAL TIME 20 min

INGREDIENTS

• 4 boneless, skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup all-purpose flour

• 2 large eggs

• 1 tablespoon lemon juice

• 1 cup plain bread crumbs

• Olive oil for frying

• lemon slices, for garnish

INSTRUCTIONS

1. Trim meat of any unwanted fat. Lay chicken out on a countertop between two layers of plastic wrap. Pound out chicken until ¼ inch thick. Season with salt and pepper.

2. Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.

3. Pour about ¼ inch of oil into a large deep skillet over medium heat. Bring oil to 350 degrees F.

4. Dredge chicken into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.

5. Place chicken into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chicken shouldn't be crowded.

6. Gently flip over and cook for an additional 3 to 4 minutes on the other side until chicken reaches a minimum internal temperature of 145 F and is browned and crisp.

7. Serve hot with lemon slices.

NUTRITION

Calories 119.0

Total Fat 0.2 g

Saturated Fat 2.6 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0.0 mg

Sodium 105.0 mg

Potassium 0.0 mg

Total Carbohydrate 11.9 g

Dietary Fiber 0.0 g

Sugars 5.4 g

Protein 17.1 g

NOTES

Technique can also be used with pork or veal chops, or fish fillets.