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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.
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