Chicken Schnitzel

Slowly but surely we are swearing off our favorite restaurants because I can make their signature dish just as well and a lot cheaper.  This schnitzel took off King's Biergarten- we will just have to buy our own giant glass boots for our beer.

This recipe involved a mallet and smashing some chicken.  I thought it would be a tough job and swung a little to hard the first round. The chicken breast may have exploded. Gentle taps, people, gentle taps.

Chicken Schnitzel
Adapted from What's Gaby Cooking

• 2 skinless, boneless chicken breasts
• kosher salt and ground pepper
• 1 cup all purpose flour
• 1 lemon worth of zest <--secret ingredient
• 1 teaspoon garlic powder
• 2 large eggs
• 2 cups panko breadcrumbs
• oil
• freshly chopped chives
• lemon wedges

Place chicken breasts in a plastic bag one at a time, zip it up, and pound it with a rubber mallet until they are 1/2 inch thick.

Prep three bowls: 1) flour, salt and pepper, lemon zest, garlic powder  2) eggs, beaten 3) panko breadcrumbs. Also prep a plate with paper towels on it next to the frying pan.

Heat a half of inch of oil in a frying pan over medium high heat. It should be hot and shimmering before you add the chicken.

Then the dunking process. I like to get my hands in there to make sure every crevice is floured, egged, and breaded. Do this part right, it's important. Then into the frying pan. Cook until it's golden brown about 2-3 minutes then flip and 2-3 on the other side. Cut a little piece to make sure it's cooked through. Remove to the power towel lined plate.

Serve with chives and a squeeze of lemon.