Chicken Schnitzel with Horseradish Sauce

 

Ingredients

2 Chicken Thighs, boneless and skinless

1/2 cup Italian Breadcrumbs

2 Tbsp Mayonnaise

Salt & Pepper

1 Tbsp Oil

2 Tbsp Mayonnaise

3 Tbsp Sour Cream

1 Tbsp Horseradish

Preheat oven to 450 F

Pat Chicken Thighs dry with paper towel.  Place on a flat surface and cover with plastic wrap.  Using a mallet, rolling pin or heavy-bottomed pan, pound each piece until 1/2-inch thick.  Season with Salt & Pepper.

Put Breadcrumbs in a shallow dish.  Coat Chicken all over with 2 Tbsp Mayo.  This is messy so be ready to wash your hands and have a plate ready to lay coated chicken on.  Work with Chicken thighs one at a time, pressing both into Breadcrumbs to coat completely.  Put coated chicken on the plate.

Heat a non-stick pan over med-high heat and add Oil then chicken.  Pan fry until golden brown, 2-3 minutes per side.  Transfer chicken to parchment-lined baking sheet and bake in the middle of the oven 12-14 minutes.

While chicken is in oven, stir together Sour Cream, Mayonnaise and Horseradish in a small bowl.

When chicken is cooked, serve with sauce spooned on top.