Homestyle and Pan-Seared German Chicken Schnitzel
"While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution. And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet..."
INGREDIENTS
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4 (6-ounce) skinless, boneless thinly sliced chicken breasts
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1/4 teaspoon kosher salt
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1/2 cup all-purpose flour
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1/8 teaspoon cayenne
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1/8 teaspoon freshly grated nutmeg
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1/4 cup milk
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1 large egg, lightly beaten
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1 cup Panko Crumbs
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2 tablespoons chopped fresh flat-leaf parsley
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1/2 teaspoon garlic powder
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Cooking spray
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1 tablespoon canola oil
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