Latin Style Chicken Schnitzel
Easy and delicious Latin Style Twist on a German classic!
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Line a rimmed baking sheet with foil. Spray with Nonstick Cooking Spray (as needed).
step 3
Season Chicken Breasts (6 pieces) with salt and pepper.
step 4
In a shallow dish, mix Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Adobo Seasoning (2 Tbsp), Dried Oregano (1/4 tsp) into the All-Purpose Flour (1/2 cup).
step 5
In a second shallow dish, combine the Milk (4 Tbsp), Eggland's Best Classic Egg (1), and Garlic (1 Tbsp).
step 6
Finally, in a third shallow dish combine the Panko Breadcrumbs (1 cup) and Fresh Cilantro (2 Tbsp).
step 7
Dredge the chicken cutlets first into the seasoned flour, followed by a dip into the beatened egg and milk mixture, and lastly into the breadcrumbs. Shake off any excess panko mixture.
step 8
Heat a nonstick skillet over medium-high heat. Add Corn Oil (3 Tbsp) to the pan.
step 9
Add the chicken breasts to the pan and cook for 2-3 minutes on each side until browned. Remove chicken from skillet and place on a baking sheet.
step 10
Bake chicken at 350 degrees F (180 degrees C) for 15 minutes or until chicken is done with an internal temperature of 165 degrees F (75 degrees C).
step 11
To make the mojo sauce, in a small bowl, mix Corn Oil (4 Tbsp), Fresh Cilantro (1/2 tsp), and Garlic (1/4 tsp).
step 12
Serve the mojo sauce together with the Chicken Schnitzel.