Everything schnitzel

Get ready for a winning combo of crunchy chicken schnitzel and perfectly charred zucchini salad. This dish is loaded with flavor and texture—ideal for a quick and satisfying meal.

Ingredients

Chicken Schnitzel:

• 2-3 chicken breasts
• 1 cup panko breadcrumbs
• 2 tbsp everything bagel seasoning
• 2 eggs, beaten
• 1 cup vegetable oil

Grilled Zucchini Salad:

• 4 zucchini, sliced
• 3 tbsp EVOO
• 1 tsp ground cumin
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1 cup fresh parsley, chopped
• Feta cheese for topping 

Instructions

Prep zucchini: place the zucchini slices in a large bowl and drizzle with the olive oil. Sprinkle cumin on top and toss everything together to coat. Heat a grill or pan over high heat. Once hot, grill the zucchini in batches (avoid overcrowding the pan). Cook for about 4 minutes, flipping occasionally until the zucchini are charred and tender. Set zucchini aside on a plate to cool.

Mix the seasoning: In one shallow bowl, whisk the egg. In a separate bowl, mix together the panko breadcrumbs and everything bagel seasoning with a pinch of salt. 

Prep the chicken: cut each chicken breast in half, lengthwise. Tenderise the chicken by gently hitting it with the bottom of a small saucepan. Dip each chicken piece into the egg wash, then coat thoroughly in the seasoned crumb mix. 

Cook the schnitzel: add the vegetable oil to a deep pot or pan and heat over a medium heat. Once hot, add some of the coated chicken breasts to the pot and flip after about 5 minutes. Once both sides have been cooked and are looking golden and crispy, add them to a plate with paper towel to help absorb any excess oil.

Finish the salad: transfer the grilled zucchini back to the bowl. Add the lemon juice, minced garlic, and season with salt and pepper. Toss well, then gently mix in the fresh parsley and sprinkle with the curmbled feta.