Chicken Schnitzel
Portion Size: 4oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups Panko Breadcrumbs | |
| ½ cup Smooth Dijon Mustard | |
| ½ cup all-purpose flour | |
| 2 ¼ lbs. boneless skinless chicken breasts | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 2 Tablespoons olive oil | |
| 1 whole lemon | Washed and cut into 8 wedges |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In 3 separate bowls place the flour, breadcrumbs and Dijon mustard. | |
| 2 | Add ½ cup water to Dijon Mustard | |
| 3 | Season chicken breasts with salt and pepper on each side. Working one at a time, thoroughly coat each chicken breast with flour (tapping off excess), then the mustard/water mixture and then the breadcrumbs. | |
| 4 | In a large skillet, heat oil to medium high heat. When the oil is hot enough add the chicken breasts, cook 3 to 5 minutes per side or until golden brown and cooked through. Garnish with lemon wedges | Cook until internal temperature reaches 165 degrees F. |
Posted in Chicken Dinner Recipes
