Crispy Chicken Schnitzel Recipe
Panko crusted thinly pounded chicken breast served with egg noodles, side of mushroom gravy sauce and and a small beet salad.
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Ingredients
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Chicken Schnitzel
Mushroom Gravy
Beet Salad
Egg Noodles
Method
Prepare Chicken Schnitzel
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.
- 2
Season and Bread
Season the chicken with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat in panko breadcrumbs.
- 3
Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken schnitzels for about 3-4 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Make Mushroom Gravy
- 4
- 5
Make the Gravy
Sprinkle flour over the mushrooms and stir well. Gradually add chicken broth, stirring constantly until the mixture thickens. Season with salt, pepper, and thyme.
Prepare Egg Noodles
- 6
Prepare Beet Salad
- 7
Combine Salad Ingredients
In a bowl, combine cooked beets, arugula, and feta cheese. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste.
