Chicken Schnitzel with Asparagus

Name: Chicken Schnitzel with Asparagus
Yield: Serves 4–6
Cuisine: German
Ingredients: 2 tablespoons chopped fresh flat-leaf parsley; 2 large eggs; 1 tablespoon Dijon mustard; 1 lb (500 g) asparagus, trimmed; 6 skinless, boneless chicken breast halves (about ¼ lb/125 g each); ½ cup (2½ oz/75 g) all-purpose flour; 1 lemon, cut into 6 wedges; 2 tablespoons olive oil; Kosher salt and freshly ground pepper; 2 teaspoons balsamic vinegar; 1 cup (1½ oz/45 g) panko bread crumbs

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Schnitzel is a classic German dish that can be made with turkey, pork, veal, or chicken, as in this recipe. It’s important to pound the meat to an even thickness so it will cook at the same rate and remain juicy throughout. To prevent the meat from tearing as you pound, place it between 2 sheets of plastic wrap.

Ingredients

6 skinless, boneless chicken breast halves (about ¼ lb/125 g each)

Europe
Germany
Main course

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Working with 1 chicken breast at a time, place the chicken between 2 sheets of plastic wrap and gently pound to ¼

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Part of

Meat

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