German Chicken Schnitzel Recipe

4 boneless skinless chicken breasts (pounded to about 1/2 inch thickness)

1/4 teaspoon kosher salt

1/2 cup all-purpouse flour

1/8 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1/4 cup milk

1 egg (lightly beaten)

1 cup panko breadcrumbs

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon garlic powder

cooking psray

1 tablespoon canola oil

Line a baking sheet with tinfoil and spray with non-stick cooking spray. Season the chicken on both sides with salt and pepper.

In a shallow dish add the flour with cayenne pepper and nutmeg. In another shallow dish mix and egg and milk. In a third shallow dish combine panko breadcrumbs, parsley and garlic powder. 

Dredge the chicken first in the flour mixture, then dip in the egg mixture, and then dredge in the panko mixture, shaking off any excess breadcrumbs. 

Heat a large non-stick skillet over medium-high heat. Add canola oil. Add 2 chicken breasts and cook for 2-3 minutes on each side until nicely browned. Remove from the skillet and place onto a baking sheet. Repeat with the remianing  2 chicken breasts, adding more oil as needed. 

Place into the oven and bake for 350 degrees F. for 15 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F.).