chicken schnitzel

hot flash cook

Hot Flash Cook Chicken Schnitzel

serves 4

ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• ¾ cup whole-wheat flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 3 tablespoons extra-virgin olive oil

  heart health
• 2 lemons, cut into wedges
• Fresh parsley for garnish

method

1. Place chicken breasts between plastic wrap and pound to ¼-inch thickness using a meat mallet.
2. Set up three shallow bowls: one with whole-wheat flour mixed with salt and pepper, one with beaten eggs, one with panko breadcrumbs mixed with garlic powder.
3. Coat each chicken breast in flour, shaking off excess. Dip in egg, then coat thoroughly with panko.
4. Heat 1½ tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Fry schnitzel 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Add remaining olive oil as needed between batches.
6. Drain briefly on paper towels. Serve hot with lemon wedges and fresh parsley.