About
Anyone can make chicken schnitzel! Traditional breading is replaced with a pork rind-based coating. Served on the side is broccoli that’s been roasted in a blend of seasonings and your favorite brand of spicy brown mustard – a well-rounded meal!
Ingredients
- 2 ounce fried pork rinds
- 2 teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ large raw egg
- 12 ounce chicken thigh, skin removed before cooking
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon italian seasoning
- 8 ounce broccoli frozen unprepared
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
- 2 teaspoon spicy brown mustard by french's
Instructions
- Preheat an oven to 400 degrees. Make the pork rind breading by pulsing pork rinds, mustard powder, and garlic powder in a food processor until it’s all fine and crumbly.
- Arrange the breading on a plate and whisk a whole egg in a small bowl. Set these aside for Step 4.
- Lay two chicken thighs on a cutting board and pound to about ¼-inch thickness. Season with the salt, pepper, and italian seasoning.
- Bread each chicken thigh by first dipping it into the egg, letting the egg run off, and then coating in the pork rind breading. Lay the breaded thighs on a sheet tray lined with parchment paper.
- Bake the tray for 40 minutes, no flipping necessary.
- While the chicken is baking, make the side dish. In a bowl, toss THAWED broccoli florets with the remaining seasonings and brown mustard. Arrange the broccoli on a well seasoned sheet tray, spread out.
- Bake the tray of broccoli in the oven with the chicken for 18 minutes.
- Serve each breaded chicken thigh with half the broccoli.
Nutrition Facts
- Servings: 2
- Calories: 515.1kcal/2155.2kJ (per serving)
- Fat: 21.5g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 69.9g (per serving)
