- 1 pound skinless, boneless chicken breasts, halved lengthwise
- 1 egg
- 1 tablespoon water
- 1 cup panko bread crumbs
- 1 pinch lemon pepper
- 1 pinch dried dill weed
- cooking spray
- 1 lemon, juiced
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness.
- Whisk egg and water together in a bowl.
- Mix panko bread crumbs, lemon pepper, and dill weed together on a flat dish.
- Dip chicken pieces in egg mixture. Dredge in panko mixture until coated.
- Coat a large skillet with cooking spray; preheat over medium-high heat. Cook chicken pieces in batches until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle lemon juice over each piece of chicken.
04/08/2018
recipepes.com
Jill's Kosher Chicken Schnitzel, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
