CHICKEN SCHNITZEL

CHICKEN  SCHNITZEL Chicken Schnitzel is a popular and tasty treat served throughout Israel. Schnitzel is Austrian in origin; it was traditionally made with veal (known as Wiener Schnitzel) or pork.  Schnitzel is a simple, budget-friendly dish to prepare; kids love it. It is often served with French fries or lemons. INGREDIENTS        4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness     Kosher salt and freshly ground black pepper     1 cup all-purpose flour (for dredging)     2 large eggs     1 tablespoon Dijon mustard     2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)     2 tablespoons canola oil, divided     2 tablespoons unsalted butter, divided     Chopped flat-leaf parsley     Lemon wedges RECIPE  PREPARATION        Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.     Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge. Recipe by Jeanne Thiel Kelley