Rhonda’s Schnitzel

2 C fine bread crumbs (unseasoned)
3/4 C fine grated aged cheese (I used manchego).
2 T finely chopped fresh parsley (italian)
approx 1 tsp salt
1/2 tsp. fresh ground pepper

3 eggs, beaten
1 T dijon mustard
1 large clove of garlic, chopped

1 – 2 C of flour
1 tsp. smoked paprika

Combine the above in their respective groups (note spaces). You should have three seperate shallow dishes.

Cut 3 half chicken breasts into approx. 3 – 4 equal sized pieces each. Place between 2 sheets of plastic wrap and pound to approx. 1/4″ thickness.

Heat vegetable oil over medium heat. Dip each piece of chicken into the shallow dishes starting with the flour mixture and ending with the bread crumb mix. (Egg in the middle obviously)

Fry until golden brown – hopefully 2 minutes on each side.

Drain on paper towels.

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