Chicken Schnitzel with Mustard Cream Sauce - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 3 Chicken Breasts
• 1 Egg
• 1/2 cup Milk
• 1 cup Flour
• 1 T Salt
• 1/4 tsp. Ground pepper
• 1 1/2 cups Plain dry bread crumbs
• 1/2 cup Vegetable oil for frying

Directions:

Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. If necessary, pound chicken slices to about 1/4 inch thick. Set aside.

Whisk egg and milk in a wide shallow bowl; set aside. Combine flour, salt and pepper in a gallon Ziploc bag. Pour bread crumbs onto a dinner-size plate or piece of waxed paper. Set aside.

Dredge chicken in flour mixture; dip in egg mixture, allowing excess to drip off. Dredge chicken again in flour mixture. Dip chicken in egg mixture, allowing excess to drip off; coat with bread crumbs, pressing bread crumbs onto chicken. Place in single layers on waxed paper, refrigerate for at least one hour.

Heat vegetable oil in a large over medium heat. Add several pieces of chicken; cook until golden brown on both sides, 5 to 6 minutes each side. Transfer to plate lined with paper towels and place in 200 oven to keep warm. Repeat with remaining chicken. Serve Chicken Schnitzel with Mustard Cream Sauce