Cheater’s Chicken Schnitzel

Directions

1. Combine the marinade ingredients in a large plastic bag or bowl. Squeeze the bag or stir with a spoon to mix.
2. Halve the chicken breasts horizontally. Pound each half to 1/4-inch thickness. You could do this between two pieces of plastic or parchment or, my favorite, in a plastic bag (splatter-free!). You could use a meat mallet or heavy skillet or, my favorite, a rolling pin.
3. Add the prepped chicken to the marinade. If it’s a bag, seal. If it’s a bowl, cover. Refrigerate for at least 1 hour or up to 1 day.
4. When you’re ready to fry, add enough oil to a large cast-iron skillet to reach just shy of 1/2-inch in depth. Set over medium-high heat.
5. Spread out the panko on a plate. Remove each chicken piece from the marinade and swipe away any excess. (No need to be obsessive but it should look mostly mayo-free, otherwise it won’t crisp properly.) Dredge each chicken piece in the panko, pressing firmly to completely coat.
6. The oil should be about 365° F. If you don’t have a thermometer, you can test its readiness by dropping a crumb in the oil. It should immediately sizzle—not sink (too cold), nor burn (too hot).
7. Fry in batches, taking care not to overcrowd, which would lead to steaming over browning. Cook for 3 to 4 minutes per side until deeply browned. Transfer to a paper towel–lined plate to drain. Repeat with the remaining chicken.
8. Serve immediately.