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CHICKEN - Chicken Schnitzel
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| Chicken Schnitzel The Chew: Michael Symon | |
| 1/2 cup | Flour |
| 2 | Eggs |
| 4 thin pounded Chicken Thighs | |
| 2 tbsp | Dijon Mustard |
| 1 | Granny Smith Apple, (cut in matchsticks) |
| 2 cups | Breadcrumbs |
| Zest and Juice of 2 | Lemons |
| 3 cups | Arugula |
| 1/2 cup | Olive Oil |
| Salt | |
| Pepper | |
Season flour in a shallow dish with salt and pepper.
Lightly beat eggs in a separate shallow dish.
Place breadcrumbs in the next shallow dish, adding salt and pepper.
Heat a skillet on medium high.
Salt and pepper the pounded chicken thighs.
One at a time, bread the chicken thighs in flour, eggs, and breadcrumbs, shaking loose any excess at each step.
Add olive oil to the skillet.
Cook chicken about three minutes, to golden brown.
Turn it over and cook another two minutes or so.
Whisk mustard with lemon zest and juice in olive oil to make a vinaigrette; salt and pepper.
Toss with apples and arugula.
Serve chicken with this apple salad
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