These chicken schnitzel tenders are absolutely EPIC. A panko blend with fresh parsley and basil with dried herbs like oregano, garlic powder, ginger powder and paprika.
Pounded chicken breast, parsley, basil, garlic powder, ginger powder, paprika, onion powder, oregano, salt, pepper, panko breadcrumbs, vegetable or canola oil, eggs
Preheat your oven to 450 degrees. In a bag or shallow bowl, add all your panko breadcrumb mixture and herbs.
In a bowl, make your egg mixture, crack 2 eggs with a dash of water, pinch of paprika and salt and pepper. Beat and whisk really well and set aside.
Flatten and pound your chicken breasts and slice then into super thin tenders (you can feel free to keep them longer if you prefer).
Set up your dredging station by dredging the chicken in the egg mixture, then in the breadcrumbs on a plate, coating all around.
Pour oil in your cast iron skillet until it fills up less than halfway. Heat on medium-high heat until really hot, add in your chicken and place immediately in the oven for 10-15 minutes.
Transfer to paper towels to shake off any excess oil. Top with salt and serve! I also love to serve with some lemon wedges or finish with a squeeze of fresh lemon juice! (I also like to serve with some mustard, too!)