Author Notes: There's something heavenly in chicken breast. it is so tender, diverse not to mention tasty. I leaned this recipe when I was traveling in Asia, during my stay in Thailand. I mean Schnitzel was not new to me, however the new twist and the use of chicken in it turned an ok Austrian dish to 5 star culinary hit!. At a certain point I had the craving for this dish that I thought about driving for 13 hours + 2 hours boat ride just to enjoy this flavor again (and I did.... only this time I learned how to make it) . Enjoy!!! —Yonatan Weiss
pound Chicken breast
cups Breadcrumbs (plain)
Masshed garlic cloves
liter Oil (Canola/ Olive)
tablespoons whole grain mustard
- take the chicken breast and slice a little horizontal 'pocket' with a sharp knife. you can do that by cutting 3/4 of the way. we will use it later for the filling.
- Mash or thin slice the garlic cloves. and stuff the little 'pocket' you've done earlier with it. Close it with a toothpick
- cover the chicken breast slices with mustard. I recommend to cover it with plenty of mustard since it gives it the final flavor.
- beat the eggs and place them in a flat plate. next place the bread crumbs in different plate.
- Dip and cover the chicken breast with the eggs till they are fully covered. once you're done with that, place them in the second plate and cover them with bread crumbs.
- Heat the oil in a pan on full flame for 2-3 min and add the chicken breast slices. fry them well on both sides will they get a tanned crunch look.
- Best served with sweet chili sauce (Thai chili sauce). you can even add a thin layer of mayonnaise on it and some lettuce.
- Bon Appétit
- This recipe was entered in the contest for Your Best Chicken with Mustard