I'm so excited to share this recipe with you in our third installment of Schnitzel Sunday! Each week during October, we've been sharing traditional schnitzel recipes made with Pork Dust instead of breadcrumbs to keep Oktoberfest interesting! You can find the last two recipes here:
Today we're making a fun variation on schnitzel, which is by definition just a thin slice of meat, coated in breadcrumbs and fried. It's a schnitzel/chicken parmigiana hybrid that I lovingly refer to as Chicken Schnitzel Porkigiana. This dish is coated with Pork Dust, lightly fried, and then baked in the oven to a crispy, brown perfection. Here's what you'll need to get started.
Begin by placing flour and Pork Dust in separate bowls. Mix the garlic powder into the Pork Dust. In a third bowl, lightly beat the milk into the eggs. One by one, coat each piece of chicken first with flour, then egg, and finally coat thoroughly with Pork Dust seasoning. Set aside until all pieces are coated.
Fill a non-stick skillet with 1 cm of oil and heat to medium. At the same time, preheat your oven to 300 degrees. Once the oil is heated, place chicken in skillet, cooking each side until coating begins to brown (this was about 2 and a half minutes on each side for me).
Next, prepare a baking sheet with cooking spray or aluminum foil. Place the chicken on cooking sheet and ladle pasta sauce over each piece. Top with mozzarella and bake about 5 minutes.
Once the chicken is done*, remove from the oven and top with fresh avocado. Delicious on its own or on a bed of spaetzle! Check back in next Sunday for our final installment of Schnitzel Sunday. Happy weekend!
((This week's recipe adapted from the Yummy Recipezz blog))
*Chicken is thoroughly cooked at 165 degrees.