#Ingredients

4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (for dredging)

2 large eggs

1 tablespoon Dijon mustard

2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)

2 tablespoons canola oil, divided

2 tablespoons unsalted butter, divided

Chopped flat-leaf parsley

Lemon wedges

#Preparation

Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.

Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.

Tags: Chicken SchnitzelClassic Chicken SchnitzelFoodfood recipes