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Chicken schnitzel with yellow mustard mayo
2023-09-27
https://www.metro.ca/userfiles/image/recipes/schnitzel-poulet-12213.jpg
PT20M
PT10M
PT30M
In 3 different bowls or plates with a high edge, place flour, eggs beaten with milk and breadcrumbs. Bread chicken cutlets by dipping first into flour, then into egg wash and finally into breadcrumbs. Set aside on a baking sheet and refrigerate until ready to fry.In a large skillet, pour vegetable oil and heat at medium-high heat. Fry breaded cutlets until golden, which should take approximately 3 minutes on each side. Set aside on absorbent paper.In an adequately sized bowl, blend mayonnaise, lemon juice and yellow mustard. Season to taste and pour into a piping bag.Finely chop lettuce while heating schnitzels in the oven at 190 °C (375 °F).Once schnitzels are nice and hot, plate them and top them with a generous amount of Boston lettuce. Drizzle with mustard mayo and finish with a turn of the pepper mill.Source : Martin Juneau
4
0
0
0
0
600 g chicken cutlets (or portioned chicken breast)
200 g all-purpose flour
2 whole eggs
200 mL milk 2%
200 g breadcrumbs
100 mL vegetable oil
100 ml mayonnaise (homemade or store-bought)
Juice of a half- lemon
40 mL yellow mustard
1 head Boston lettuce
salt and pepper freshly ground , to taste
Chicken schnitzel with yellow mustard mayo
4
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
600 g
chicken cutlets (or portioned chicken breast)
-
200 g
all-purpose flour
-
2
whole eggs
-
200 mL
milk 2%
-
200 g
breadcrumbs
-
100 mL
vegetable oil
-
100 ml
mayonnaise (homemade or store-bought)
-
Juice of a half- lemon
-
40 mL
yellow mustard
-
1
head Boston lettuce
-
salt and pepper freshly ground , to taste
Preparation
In 3 different bowls or plates with a high edge, place flour, eggs beaten with milk and breadcrumbs. Bread chicken cutlets by dipping first into flour, then into egg wash and finally into breadcrumbs. Set aside on a baking sheet and refrigerate until ready to fry.
In a large skillet, pour vegetable oil and heat at medium-high heat. Fry breaded cutlets until golden, which should take approximately 3 minutes on each side. Set aside on absorbent paper.
In an adequately sized bowl, blend mayonnaise, lemon juice and yellow mustard. Season to taste and pour into a piping bag.
Finely chop lettuce while heating schnitzels in the oven at 190 °C (375 °F).
Once schnitzels are nice and hot, plate them and top them with a generous amount of Boston lettuce. Drizzle with mustard mayo and finish with a turn of the pepper mill.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
