Follow these steps for perfect results
mayonnaise
Dijon mustard
kosher salt
peanut oil
chicken breasts
halved and pounded
panko breadcrumbs
kosher salt
Combine mayonnaise, Dijon mustard, and salt in a bag or bowl.
Mix the marinade ingredients thoroughly.
Halve chicken breasts horizontally and pound to 1/4-inch thickness.
Place chicken in the marinade, seal or cover, and refrigerate for 1 hour to 1 day.
Heat oil in a large skillet over medium-high heat until 365°F.
Spread panko breadcrumbs on a plate.
Remove chicken from marinade, removing excess mayonnaise.
Dredge each chicken piece in panko, pressing firmly to coat.
Fry chicken in batches for 3-4 minutes per side until browned.
Transfer to a paper towel-lined plate to drain.
Repeat with remaining chicken.
Serve immediately.
Expert advice for the best results
Use a thermometer to ensure the oil is at the correct temperature.
Don't overcrowd the pan when frying.
Pat the chicken dry before dredging to help the breadcrumbs adhere.
Everything you need to know before you start
15 minutes
Chicken can be marinated up to 1 day in advance.
Serve immediately on a plate, garnish with lemon wedges and parsley.
Serve with mashed potatoes and gravy
Serve with a side salad
Serve with roasted vegetables
Acidity cuts through the richness.
Crisp and refreshing.
Discover the story behind this recipe
A simplified take on the classic Austrian dish.
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