Chicken Schnitzel

By jargrr

Ingredients

• 1/2 cup All-Purpose Flour
• Kosher Salt & Freshly Ground Black Pepper
• 2 large Eggs
• 2 Cups Coarse Bread Crumbs
• 4 Chicken Thighs; pounded to a 1/4 inch thickness
• 1/2 cup Olive Oil
• 2 tablespoons Dijon Mustard
• 2 Lemons; zest and juice
• 1 Granny Smith Apple; cut into matchsticks
• 3 cups Arugula

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

1/2 cup All-Purpose Flour
2 large Eggs
2 Cups Coarse Bread Crumbs
Kosher Salt & Freshly Ground Black Pepper

Put the Flour in a shallow bowl and season well with Salt and Pepper. Put the Eggs in another shallow bowl and beat them lightly. Add the Bread Crumbs to a third shallow bowl and season well with Salt and Pepper.

2

Put a large skillet over medium-high heat.

3

4 Chicken Thighs; pounded to a 1/4 inch thickness
Kosher Salt & Freshly Ground Black Pepper

Season both sides of Chicken Thighs with Salt and Pepper. Working with one piece of meat at a time, dredge the Chicken in the Flour, making sure to coast both sides well. Shake off the excess. Dip the Chicken into the beaten Eggs, allowing the excess to drip off. Finally, lay the Chicken in the Bread Crumbs, turning and pressing to fully coat both sides.

4

Olive Oil

Add the Olive Oil to the preheated pan. Arrange all 4 pieces of Chicken in the pan and cook until golden brown, about 3 minutes. Flip and cook until light golden brown, about 2 minutes.

5

2 tablespoons Dijon Mustard
1/2 cup Olive Oil
2 Lemons; zest and juice
Kosher Salt & Freshly Ground Black Pepper
1 Granny Smith Apple; cut into matchsticks
3 cups Arugula

Meanwhile, in a medium bowl, whisk together the Mustard, Olive Oil, and Lemon Zest and Juice. Season the Vinaigrette with Salt and Pepper. Add the Apples and Arugula and toss to combine.

6

Put the Chicken on plates, top with the Apple Salad, and serve.

Helpful Tips:
1. A butcher will pound out the chicken thighs for you.
2. When breading anything, remember FEBruary: flour, egg, breadcrumbs.
3. Schmaltz, rendered chicken fat, would work well as a frying liquid.
4. To save time, season your flour and breadcrumbs instead of seasoning the actual chickn.