Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 cup Dijon mustard
- 2 tablespoons honey
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup milk
- Vegetable oil for frying
Special equipment needed:
- Meat mallet
- Large skillet
- Wire rack
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together flour, salt, black pepper, paprika, garlic powder, and onion powder.
4. In another shallow dish, whisk together Dijon mustard and honey.
5. In a third shallow dish, mix together panko breadcrumbs and grated Parmesan cheese.
6. In a small bowl, beat together eggs and milk.
7. Coat each chicken breast in the flour mixture, shaking off any excess.
8. Dip each chicken breast in the Dijon mustard mixture, making sure it is evenly coated.
9. Coat each chicken breast in the breadcrumb mixture, pressing the crumbs onto the chicken to make sure they stick.
10. Dip each chicken breast in the egg mixture, making sure it is evenly coated.
11. Coat each chicken breast in the breadcrumb mixture again, pressing the crumbs onto the chicken to make sure they stick.
12. Heat vegetable oil in a large skillet over medium-high heat.
13. Add chicken breasts to the skillet and cook for 3-4 minutes per side, until golden brown.
14. Transfer chicken breasts to a wire rack set over a baking sheet and bake in the preheated oven for 10-15 minutes, until cooked through.
15. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 610
Fat: 21g
Saturated Fat: 5g
Cholesterol: 205mg
Sodium: 1920mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 10g
Protein: 53g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use yellow mustard instead of Dijon mustard.
- You can use agave nectar or maple syrup instead of honey.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- You can add herbs like thyme or rosemary to the breadcrumb mixture for extra flavor.
- You can add a pinch of cayenne pepper to the flour mixture for a spicy kick.
- You can use different types of mustard, like whole grain or spicy brown, for a different flavor.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use a wire rack to let the chicken breasts cool after frying so they stay crispy.
- Don't overcrowd the skillet when frying the chicken breasts, or they won't cook evenly.
Storage instructions:
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat chicken schnitzel, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken schnitzel on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges, fresh herbs like parsley or thyme.
Pairings:
Serve the chicken schnitzel with roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted potatoes, mashed potatoes, spaetzle, or German potato salad.
Troubleshooting advice:
- If the breadcrumb coating is falling off the chicken, make sure to press the crumbs onto the chicken firmly.
- If the chicken is not crispy enough, make sure to let it cool on a wire rack after frying so it stays crispy.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Schnitzel is a traditional Austrian dish made with thin slices of meat that are breaded and fried.
Flavor profiles:
The chicken schnitzel has a crispy, crunchy exterior and a tender, juicy interior. The mustard and honey coating adds a tangy, sweet flavor.
Serving suggestions:
Serve the chicken schnitzel with a side of lemon wedges for squeezing over the top.
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Region: German