Sizzle Schnitzel with Hidden Valley Ranch
"There's a Hidden Valley Ranch Party in my mouth" (please tell us you get this reference)
By Anca Toderic | @the.buttertable
1 pound boneless, skinless chicken breasts
2 eggs
½ cup flour
Salt and pepper, to taste
2 cups crushed Graza's Potato Chips
1-2 tbsp Hidden Valley Ranch seasoning, plus extra for sprinkling
Sauerkraut, to serve
Lemon wedges, to serve
Instructions
Active Time: 40 minutes
Full Time: 1 hour
Prepare the chicken: slice each chicken breast in half lengthwise to create thinner pieces. Place each piece between two sheets of glad plastic wrap and pound with a meat mallet or rolling pin until about ¼ inch thick.
Season the chicken with salt and pepper.
Beat the eggs in one shallow dish. Place the flour in a second dish. In a third dish, combine the crushed potato chips with 1-2 tbsp of Hidden Valley Ranch Seasoning.
Coat each chicken piece in flour, dip in the eggs, and then press into the potato chip mixture.
Heat Sizzle in a large skillet over medium-high heat. Add the chicken pieces and cook for 2-3 minutes per side or until golden brown and cooked through. You might need to work in batches to avoid overcrowding the pan.
Remove the chicken and drain on paper towels.
Sprinkle the chicken with additional Hidden Valley Ranch Seasoning. Serve hot with sauerkraut and lemon wedges on the side.
