Spicy Chicken Schnitzel

Ingredients:

2 large eggs

3 tablespoons Dijon mustard

1 1/2 teaspoons cayenne pepper

Kosher salt and ground pepper

1 1/2 cups panko

Four 3-ounce, thin-sliced chicken cutlets (1/4 inch) *You may also use pork

1/3 cup plus 1 tablespoon olive oil or vegetable oil

Salad

2 cups grape tomatoes, halved

1 tablespoon fresh lemon juice

1/4 cup chopped parsley

Shaved Parmigiano-Reggiano cheese

Cucumbers

Thinly sliced onion

Directions:

Beat the eggs with the mustard and cayenne and season with salt and pepper. Spread the panko in another plate. Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.

In a large skillet, heat 1/3 cup of the oil until simmering. Add the chicken and cook over moderately high heat, turning once, until browned, 4 to 6 minutes. Transfer the chicken to plates.

Meanwhile, in a bowl, toss the tomatoes, cucumber, onion, lemon juice and parsley with the remaining 1 tablespoon of oil; season with salt and pepper. Spoon the tomatoes over the chicken and garnish with the cheese. Serve immediately.

I like to serve this with homemade tartar sauce (See Recipe).

This is an absolute favorite of my family's and friends. It pairs well with a fresh potato salad or a simple green salad as well.