THE ESSENTIAL CHICKEN SCHNITZEL
Serves: 4 to 6 | Prep, Cook Time: 35 Minutes
INGREDIENTS
6 4-ounce skinless, boneless chicken thighs, pounded to 1/4-inch thickness
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
1 tablespoon SPICY SESAME SPRINKLE
4 large eggs
1/2 cup whole milk
1 tablespoon TABASCO hot sauce
3 cups panko (Japanese breadcrumbs)
1/4 cup olive oil, plus 3 additional tablespoons
3 tablespoons unsalted butter
24 ounces WILD WONDERS assorted cherry tomatoes, halved
2 tablespoons balsamic vinaigrette
1 cup fresh basil, chopped
TECHNIQUE
Line a sheet pan with parchment paper. Season chicken thighs with salt and pepper. Place flour in a wide bowl or plate. Beat eggs, milk, and TABASCO to blend in a wide, shallow bowl. Place 3 cups panko with SPICY SESAME SPRINKLE in another wide, shallow bowl - mix until combined.
One at a time, add chicken thigh to the flour, shake off excess, then dip into egg mixture, turning to coat evenly; then dip thigh into bowl with panko-sesame mixture, pressing panko gently to adhere to chicken. Repeat until all thighs are prepped and transferred to prepared sheet pan.
Heat 1/4 cup olive oil and butter in a large skillet over medium-high heat (pan should be large enough to fry two thighs at the same time). Add 2 chicken thighs to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined sheet pan - then season with salt and pepper. Repeat until all 6 thighs are fried.
In a medium mixing bowl, combine halved WILD WONDER cherry tomatoes with 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, and chopped basil. Season with salt and pepper.
Serve fried chicken thighs covered with a generous portion of tomato-basil mixture.