A delightful twist on the classic schnitzel, featuring a flavorful herb crust and a touch of lemon.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy crust.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
Even thickness ensures the chicken cooks uniformly.
Season the chicken with salt and pepper to taste.
Seasoning at this stage enhances the flavor of the chicken.
Set up three shallow dishes: one with flour, one with a mixture of the egg and Dijon mustard, and one with breadcrumbs, parmesan cheese, parsley, chives, and garlic.
Organizing your breading station makes the process smoother.
Dredge each chicken breast in the flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture.
Press the breadcrumbs onto the chicken to ensure they adhere well.
Heat olive oil in an ovenproof skillet over medium-high heat.
Ensure the oil is hot before adding the chicken to prevent sticking.
Place the coated chicken breasts in the skillet and cook until golden brown on one side, about 3 minutes.
Avoid overcrowding the skillet to maintain the oil's temperature.
Flip the chicken and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the chicken is cooked through and the crust is golden.
Using an ovenproof skillet eliminates the need for transferring the chicken to another dish.
Serve the schnitzel hot with lemon wedges on the side.
A squeeze of lemon adds a refreshing tang to the dish.
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