Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with panko breadcrumbs mixed with salt and pepper.
4. Dredge each chicken breast in the flour, then dip it in the egg mixture, and finally coat it in the breadcrumbs.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side or until golden brown.
7. Transfer the chicken to a baking sheet and bake for 10-12 minutes or until cooked through.
8. In a small bowl, whisk together the honey and Dijon mustard.
9. Brush the honey-mustard mixture over the chicken breasts and return them to the oven for 2-3 minutes or until the glaze is bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 47g
Protein: 38g
Sodium: 860mg
Sugar: 18g
Substitutions for ingredients:
- Chicken breasts can be substituted with pork or veal cutlets.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Dijon mustard can be substituted with yellow mustard or spicy brown mustard.
Variations:
- Add a tablespoon of chopped fresh herbs like thyme or rosemary to the breadcrumb mixture for extra flavor.
- Use maple syrup instead of honey for a different flavor profile.
- Add a pinch of cayenne pepper to the honey-mustard glaze for some heat.
Tips and tricks:
- Use a meat mallet to pound the chicken breasts evenly for even cooking.
- Make sure the oil in the skillet is hot before adding the chicken to ensure a crispy crust.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken schnitzel on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Pair with roasted vegetables like broccoli or carrots for a balanced meal.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Creamy mashed potatoes
Troubleshooting advice:
If the breadcrumbs are not sticking to the chicken, try pressing them down firmly with your hands or the back of a spoon.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Schnitzel is a traditional Austrian dish made with breaded and fried meat.
Flavor profiles:
This dish is sweet and tangy with a crispy crust and tender chicken.
Serving suggestions:
Serve with a side of honey-mustard dipping sauce for extra flavor.
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Region: German