Latin Style Chicken Schnitzel

All I can say is that I died and went to heaven the minute I took a bite of this Latin Style Chicken Schnitzel! OMG! The flavors are amazing!

I’ve always loved fried chicken and I have loved German Schnitzel so why twist it Latin style? Our spices and condiments lend themselves perfectly for this recipe, and believe me, I almost dare say surpass the original German recipe in flavor. Add that very simple and easy Mojo sauce and forget about it! Recipe gold!

You can use veal if you’d like, I had chicken on hand and that is what I chose to use. I am glad I did because we love chicken in this house. Next time I will definitely try it with veal to taste the difference. But honestly, I know no matter which way you go, it will be delicious!

Ingredients:

6 pieces, thinly sliced chicken breasts
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup all-purpose flour
2 tbs adobo
1/4 tsp oregano
1/4 cup milk
1 large egg, lightly beaten
1 tbs garlic, minced
1 cup Panko bread crumbs
2 tbs chopped fresh cilantro
3 tbs corn oil, divided

Instructions:

Preheat oven to 350ᴼ degrees.

Line a rimmed baking sheet with foil. Spray with non-stick cooking spray.

Season chicken cutlets with salt and freshly ground pepper.

In 3 separate shallow dishes:
Dish 1 – Mix salt, pepper, red pepper flakes, adobo, oregano into the flour.
Dish 2 – Combine milk, egg and garlic
Dish 3 – Combine panko and cilantro

Dredge chicken cutlets first dish 1, followed by a dip in dish 2 and dredge into 3. Shaking off any excess panko mixture.

Heat a nonstick skillet over medium-high heat.

Add oil to pan.

Add chicken breasts to pan and cook 2-3 minutes on each side until browned. (If cooking more than one batch, add 1 more tbs oil before frying the next batch.)

Remove chicken from skillet and place on baking sheet.

Bake chicken at 350º degrees for 15 minutes or until chicken is done with an internal temperature of 165ᴼ degrees.