Chicken Schnitzel

With a Mom from Heidelberg, I grew up on schnitzel. My Dad favoured veal schnitzel so that was generally what Mom made. I never cared for veal because I spent a lot of time at the farm with my sister. She always had me taking care of the calves. That is why I don't eat veal. Over the years I always made schweineschnitzel but my oldest isn't a huge fan of pork (unless it's ham or

bacon). I decided to try hähnchenschnitzel and it was delicious! I paired it with fresh cut french fries. The perfect German meal.

Chicken Schnitzel

Ingredients:

6 Chicken Breasts, boneless

Salt

Pepper

3/4 C Flour

2 Large Eggs, beaten

2 C Breadcrumbs, seasoned

1 tsp Garlic Powder

Olive Oil
1 Lemon, zested

2 sprigs Parsley, chopped

Directions:

1. Preheat the oven to 425 degrees. 
2. Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3. Place the chicken between two sheets of plastic wrap and pound them until 1/4 inch thick.
4. Lightly season both sides with salt and pepper.
5. Put flour, eggs and breadcrumbs in three separate bowls.
6. Add garlic powder to breadcrumbs and mix to combine.
7. Dredge one piece of chicken in flour; shake off excess. 
8. Dip into beaten egg. Lift up so excess egg drips back in the bowl. 
9. Press into bread crumbs to coat both sides. 
10. Place the breaded chicken, unstacked, onto a plate. 
11. Repeat with remaining chicken.
12. Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.
13. Bake in the preheated oven for 5 to 6 minutes. 
14. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. Cook until internal temperature is 165 degrees.

       Enjoy!

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