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.
, butterflied or pounded to 1/4- to 1/8-in. thick
1 1/2 cups
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.
Nutrition (per serving)
Originally published in the June 2014 issue. Photo by Maya Visnyei.