1/2 cup low-fat Greek yogurt
1/4 cup whole grain mustard
5 slices white bread, torn
3/4 tsp. dried marjoram
Kosher salt and freshly ground pepper
1/2 cup flour
1/2 tsp. paprika
2 large eggs
4 chicken cutlets, about 1/8" thick (about 1-1/2 lbs.)
Vegetable oil, for frying
Applesauce
1. Whisk the yogurt and mustard in a bowl until smooth; set aside.
2. Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another dish, season the flour with paprika. Beat the eggs in a third dish. Season the chicken with salt and pepper.
3. Dredge each cutlet in flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.
4. Heat an 1/8 inch of vegetable oil in a large skillet (or electric pan) over medium high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with mustard and applesauce, if desired.
This received 5 stars from the cherubs. Schnitzelator required for pounding cutlets.
1/4 cup whole grain mustard
5 slices white bread, torn
3/4 tsp. dried marjoram
Kosher salt and freshly ground pepper
1/2 cup flour
1/2 tsp. paprika
2 large eggs
4 chicken cutlets, about 1/8" thick (about 1-1/2 lbs.)
Vegetable oil, for frying
Applesauce
1. Whisk the yogurt and mustard in a bowl until smooth; set aside.
2. Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another dish, season the flour with paprika. Beat the eggs in a third dish. Season the chicken with salt and pepper.
3. Dredge each cutlet in flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.
4. Heat an 1/8 inch of vegetable oil in a large skillet (or electric pan) over medium high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with mustard and applesauce, if desired.
This received 5 stars from the cherubs. Schnitzelator required for pounding cutlets.
