In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard. In one shallow plate whisk the flour with 1 tsp salt and pepper. Season the chicken breasts with salt and pepper. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don’t tear the meat, until it’s about ¼-inch in thickness. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. Remove chicken tenders from breasts and save them for later use. Peanut, safflower, sunflower, or canola oil will work as well. Vegetable Oil – You need an oil with a high smoke point to fry the schnitzel.Salt And Pepper – You can season to your own preference.Dijon Mustard – I like to add a little Dijon mustard to my eggs for a little tangy flavor.Since we’re using them to dredge the chicken, you can use any size or type that you have handy. Eggs – I used large eggs for this recipe.Use a rolling pin to roll over the bag to make the crumbs smaller and finer. Since regular Panko breadcrumbs are quite bigger crumbs, you can either pulse them in a food processor for a few seconds or place them in a ziploc bag. Breadcrumbs – Traditionally these are done with regular breadcrumbs which is my favorite, but I prefer Panko because I find that give me a crispier schnitzel.You can use gluten-free flour if you want. With the egg, it will bind those breadcrumbs to your chicken for a nice crispy schnitzel. Flour – Flour is a must for this recipe.You could use boneless skinless chicken thighs as well, if you choose.
Chicken – You’ll need boneless skinless chicken breasts with the tenders removed, this will make it easier to get nice flat pieces of chicken.
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