Chicken Schnitzel

By á-58

Ingredients

• 4 boneless, skinless chicken breasts, tenders removed, butterflied and pounded to 1/4-inch thick
• 1 1/2 cups flour
• Salt and white pepper or fine black pepper
• 4 eggs
• 2 tablespoons Dijon mustard
• 1/4 cup whole milk
• 2 cups breadcrumbs
• 2 tablespoons very thinly sliced sage leaves
• 1/4 About 1/4 teaspoon freshly grated nutmeg
• Zest of 1 lemon plus wedges of lemon to serve
• Frying oil, such as safflower or canola

Preparation

Step 1

Season the chicken with salt and pepper.

Place flour in a shallow dish and season. Whisk eggs in a shallow dish with salt, pepper, mustard and milk. Toss breadcrumbs in a third shallow dish with sage, nutmeg, lemon zest and salt. Coat each chicken cutlet first in flour, then egg, then breadcrumbs.

In a large skillet over medium to medium-high heat, heat oil. Fry cutlets 2 at a time, keeping them warm on a wire rack-lined pan in 250°F preheated oven.