Chicken Schnitzel w/Fries and Carrot Salad

4 skinless, boneless chicken breasts

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (for dredging)

2 large eggs

1 tablespoon Dijon mustard

2 cups breadcrumbs or matzo meal

About 1/4 cup canola oil

Chopped parsley

Lemon wedges

 

Place chicken breasts between two pieces of plastic wrap and pound chicken breasts to uniform thickness.

Place flour on a plate and mix in salt and pepper.

Beat eggs and Dijon mustard in a shallow dish.

Place bread crumbs on another plate.

Working with 1 chicken breast at a time, dredge in flour, then dip into egg mixture, turning to coat evenly; carefully coat with crumbs.

−Heat about 4 Tbsp. oil in a large skillet over medium-high heat.

Add chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes per side (flip only once, it keeps the schnitzel moist.)

Transfer chicken breasts to a paper towel-lined plate.

Add more oil to skillet and repeat with remaining chicken breasts.

Transfer chicken breasts to plates and garnish with lemon wedges.

 

Done