Chicken Schnitzel with Hot Sauce Butter & Baby Lettuces

1. Prepare Hot Sauce Butter

Whisk together the melted butter, finely chopped parsley, and hot sauce in a small bowl. Let it sit in the refrigerator for about 10 minutes to become spreadable.

2. Prepare Egg Mixture

In a shallow bowl, beat the egg together with Dijon mustard, kosher salt, and freshly ground black pepper.

3. Prepare Panko Coating

Spread out the panko bread crumbs on a separate shallow plate, seasoning them with salt and pepper.

4. Dredge and Fry Chicken

Season chicken cutlets with salt and pepper, dip into the egg mixture, then dredge in the panko mixture. Heat the canola oil in a skillet over medium-high heat and cook the chicken for about 8 minutes, flipping once, until golden and crisp. Transfer to a paper towel-lined plate.

5. Toss the Salad

Toss the mixed baby lettuces with fresh lemon juice, salt, and pepper in a large bowl.

6. Serve the Dish

Serve the schnitzel topped with hot sauce butter, alongside the salad and lemon wedges.