Photo: Maya Visnyei
Who could say no to a hot, crispy homemade chicken schnitzel? Kids and parents alike will love this easy-to-whip up dinner.
1 1/2 lb. boneless, skinless chicken breasts, butterflied or pounded to 1/4- to 1/8-in. thick
1/2 tsp salt
3/4 cup all-purpose flour
2 large eggs
1 tbsp Dijon mustard
1 1/2 cups panko bread crumbs
1/4 cup ground flaxseed
1 tsp chili powder
1/4 cup canola oil
Season chicken with salt. Place flour in a shallow bowl. In a second shallow bowl, beat eggs together with mustard. In a third shallow dish, combine panko, flax and chili powder.
Dredge chicken first in flour, then in eggs to moisten, and finally in panko to coat. Lay chicken on a baking sheet and repeat with remaining chicken pieces. Heat 2 tbsp oil in a large frying pan on medium heat. Working in batches, and adding remaining oil as needed, fry chicken for 2 min per side or until crumbs are golden and chicken is cooked through.
Protein 44g, Carbohydrates 18g, Fat 21g, Fibre 3g, Sodium 468mg.
Originally published in the June 2014 issue. Photo by Maya Visnyei.