EASY CHICKEN SCHNITZEL

This is a classic dish that makes for a nice mid-week treat. I don’t fry much, but every now and then I get the urge for a good crunch. This dish certainly satisfies. You can serve it alongside a salad so you don’t feel quite as guilty.

INGREDIENTS (serves 2)

2 boneless and skinless chicken thighs

Salt and pepper

1 cup flour

2 eggs beaten

1 cup panko

¼ cup parmesan, grated finely

2 tablespoons of your favorite spice mix

1 cup canola oil

Maple syrup for garnish (optional)

PREPARATION

Place a sheet of clear wrap on your cutting board. Place a chicken thigh on top and then another sheet of clear wrap on top of the thigh. Using a meat mallet, pound the chicken thigh until thin. Repeat for the second thigh.

Remove the clear wrap and season each side of the thighs with salt and pepper.

Place the flour, eggs and panko in separate shallow bowls. Add the spice mix evenly to each bowl and mix. Add the parmesan to the panko and mix.

Dredge the thighs first into the flour, then the egg and then the panko.

Heat a large skillet on medium high heat. Add the oil and allow to come up to temperature, about 325-350 degrees. You’ll know it’s hot enough when it starts to shimmer. You can test it by putting a few panko flakes in to see if they sizzle and start to fry.

Gingerly place the chicken thighs into the oil for about 3-4 minutes. Check the bottom, and if it’s a golden brown, carefully flip over and continue to fry for an additional 3-4 minutes.

Remove thighs from oil and drain on paper towels. Season with more salt and pepper. I like to drizzle a little maple syrup on top, but that’s optional.