Mustard-Yogurt Chicken Schnitzel
Ingredients
SERVES
4
Preparation
- Prepare stations: in a large shallow bowl, mix yogurt, True's, mayonnaise, and 1/2 tsp salt. In a small bowl, mix flour and a pinch of salt. On a plate, mix panko, Aleppo, and 1/2 tsp salt.
- Cut each breast in half lengthwise. Pound each half to 1/2" thickness in a ziploc bag.
- Pat each half dry. Lightly dust with flour mixture; pat dry.
- Add halves to yogurt mixture; marinate 15 minutes (or up to 2 hours refrigerated).
- Working one at a time, lift from yogurt, scrape off excess, and press firmly into panko, coating both sides.
- Heat oil in a large cast iron pan on medium-high. Test with a panko crumb — sizzle = ready.
- Fry 2 halves at a time, ~3 minutes per side until golden brown. Transfer to wire rack and salt immediately. Repeat. Serve with lemon.
