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Chicken Schnitzel with Jalapeno Sauce

Chicken Schnitzel with Jalapeno Cilantro Cream Sauce

Amy
Like Chicken Fried Steak for Jews!
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Servings 2

Ingredients
  

  • 2 six-ounce boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup cilantro minced
  • 1 garlic clove minced
  • 1 1/2 cups Panko break crumbs
  • Canola oil
  • 2 jalapenos- deveined and minced leave the veins in if you want it extra spicy!
  • 2 tablespoons canola oil
  • 1 teaspoon salt and more to taste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk or cream
  • 1/2 cup cilantro minced

Instructions
 

  • First, drape your chicken with saran wrap and pound thin- less than 1/2 an inch think- either with a meat mallet or a rolling pin.
  • Now get your mixtures ready. Add 1 teaspoon salt and 1/2 teaspoon pepper to the flour bowl.
  • Then add 1/4 cup cilantro and minced garlic clove to the egg bowl and just panko in the third bowl!
  • Now just pass your cutlet through each plate- flour first for the egg to stick to, then the egg mixture, and then press on the Panko! Make sure the Panko gets on all parts of the chicken.
  • Now heat up 1/2 inch canola oil in a frying pan and it’s fry time! Fry one side of the chicken until golden brown, and then flip and cook the other side. Mine took about 2 minutes per side. It’s quick!
  • Put your schnitzel on a rack over a paper towel on a plate so it doesn’t get soggy from its own oil. Then keep warm in a 200 degree F oven while you repeat with your other cutlet. Or cook both at the same time you crafty cooker, you!
  • Now time to make your sauce! Mince up two jalapenos and saute those in 1 teaspoon salt in two tablespoons canola oil until soft, or about 5 minutes.
  • Then add two tablespoons flour to make a roux and cook for another 1-2 minutes.
  • Lastly add your milk and cook until you have a sauce! Add 1/2 cup cilantro and more milk if necessary and season with salt to taste.
  • I like to serve my gravy on the side instead of on top so the chicken doesn’t get soggy.
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