Chicken Schnitzel

2 chicken breasts

2 cups Flour 

4 eggs 

2 tsp dijon mustard 

2 cups panko breadcrumbs 

Garlic powder

Onion powder

Salt & pepper

½ to 1 cup Vegetable oil

Butterfly your chicken breasts then place on a sheet of plastic wrap and cover with another sheet of plastic wrap. Pound them with a meat tenderizer or rolling pin until it’s about ¼ inch thick. Season chicken with salt and pepper. 

Prepare your coating assembly in 3 separate wide bowls. In the first add flour, salt, pepper, onion powder, garlic powder. In the second add eggs and dijon whisked together. In the third add panko with additional salt, pepper, garlic, and onion seasoning. Dip the chicken in each of the three bowls making sure to cover both sides at each stage. Set aside on a drying rack. 

In a sauce pan add enough vegetable oil so that it’s about ¼ inch deep and on medium heat bring up to 350 degrees, if you don’t have a thermometer you can test with a small mixture of egg and panko it should bubble immediately but not burn in seconds. Fry chicken for 3-5 minutes until golden brown on both sides. Let rest for a few minutes on a plate lined with paper towel.

Serve with slices of lemon and your favorite German sides.