Crispy Chicken Schnitzel

Ingredients

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
½ cup flour
2 eggs beaten
1 teaspoon Dijon mustard
1 ¼ cups panko bread crumbs
⅓ cup oil for frying

Directions

Cut 2 boneless, skinless chicken breasts evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.

Season the flattened cutlets with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder.

In 3 separate shallow dishes, place ½ cup flour, 2 eggs beaten with 1 teaspoon Dijon mustard, and 1 ¼ cups panko bread crumbs.

Dredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.

Heat ⅓ cup oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.

Remove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.

Sprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.