Horseradish Chicken Schnitzel with Herbed Yogurt Sauce

Servings: 4

Author:

Prep Time
2 hours, 10 minutes

Cook Time
30 minutes

Total Time
2 hours, 40 minutes

Main Course

chicken dinner Chicken Schnitzel chicken cutlets breaded chicken horseradish sauce

Instructions

1 In a plastic bag or large glass bowl, mix together all the ingredients for the
marinade.
2 Place the chicken breasts between two large pieces of plastic wrap and pound
them to ¼ inch thickness with a meat mallet. Season with salt and pepper. Add
the chicken to the marinade and place in the refrigerator for two to three
hours.
3 Make the herbed yogurt sauce. In a small bowl, mix all of the ingredients for
the sauce together and refrigerate for later use.
4 Heat canola oil in a large frying pan over medium heat. There should be enough
oil to come halfway up the side of each the piece of chicken when you lay it in
the pan. Keep the oil at around 330 degrees (test with a thermometer) so that
the crust gets crispy but doesn't burn.
5 Beat the eggs on one plate or shallow bowl. On two more plates, place the flour
and the panko breadcrumbs. Remove the chicken from the marinade, dredge in the
flour, then dip in the egg and then into the panko. Make sure to pack the panko
into the chicken. Repeat these steps with each piece of chicken and fry, one at
a time, on each side for about 4 minutes or until golden brown.
6 Serve with the herbed yogurt sauce, fresh herbs and lemon wedges. Enjoy!