![]() ![]() Dijon Mustard – I like to add a little Dijon mustard to my eggs for a little tangy flavor.Since we’re using them to dredge the chicken, you can use any size or type that you have handy. Eggs – I used large eggs for this recipe.Use a rolling pin to roll over the bag to make the crumbs smaller and finer. Since regular Panko breadcrumbs are quite bigger crumbs, you can either pulse them in a food processor for a few seconds or place them in a ziploc bag. Breadcrumbs – Traditionally these are done with regular breadcrumbs which is my favorite, but I prefer Panko because I find that give me a crispier schnitzel.You can use gluten-free flour if you want. With the egg, it will bind those breadcrumbs to your chicken for a nice crispy schnitzel. Flour – Flour is a must for this recipe.You could use boneless skinless chicken thighs as well, if you choose. Chicken – You’ll need boneless skinless chicken breasts with the tenders removed, this will make it easier to get nice flat pieces of chicken.
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