Chicken Schnitzel with Mustard Sauce

By khojnicki

Ingredients

• 1/2 c plain low fat greek yogurt
• 1/4 c whole grain mustard
• 5 slices white bread torn
• 3/4 tsp dried marjoram
• Kosher salt and freshly ground pepper
• 1/2 c all purpose flour
• 1/2 tsp paprika
• Pinch of freshly ground nutmeg
• 2 large eggs
• 4 chicken cutlets, 1/8" thick
• Vegetable oil for frying
• Applesauce for serving, optional

Preparation

Step 1

Whisk yogurt and mustard in a bowl until smooth; set aside.

Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.

Dredge each cutlet in flour, dunk in eggs and coat with breadcrumb mixture.

Heat 1/8" vegetable oil in skillet over medium high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them. Cook until golden brown, about 3 mins per side. Season with salt.

Repeat with the remaining chicken. Serve with mustard sauce and applesauce.