This recipe started as an attempt to make the best chicken paillard I could, but then the paillards got breaded and became schnitzel. Calling it schnitzel wouldn’t do it justice though because no schnitzel was ever this good. The flavor is intensely chickeny and the meat is very tender. It’s a process driven recipe, rather than an ingredient driven recipe, but it’s not so difficult or time consuming as the first read might lead you to believe.
Recipe for 2, easily doubled, but more than that and it could become a chore.
Serve with a simple green salad
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