Schnitzel with Hot Sauce Butter & Baby Lettuces

1. Prepare Hot Sauce Butter

In a small bowl, whisk together the melted unsalted butter, finely chopped fresh parsley, and Louisiana-style hot sauce. Refrigerate the mixture for about 10 minutes to let the flavors meld.

2. Create Egg Mixture

In a shallow bowl, beat together the large egg, Dijon mustard, a pinch of kosher salt, and freshly ground black pepper. This will help the panko adhere to the chicken.

3. Season Panko

In another shallow bowl, season the panko bread crumbs with salt and pepper. This ensures every bite of schnitzel is well-seasoned and crispy.

4. Prepare Chicken Cutlets

Season the chicken cutlets with salt and pepper, dip them into the egg mixture, then dredge in the seasoned panko, pressing firmly to ensure the crumbs adhere well.

5. Fry Chicken Cutlets

Heat the canola oil in a large skillet over medium heat. Fry the chicken cutlets for about 8 minutes total, turning once, until golden and crisp. Transfer to a paper towel-lined plate to drain any excess oil.

6. Prepare Baby Lettuce Salad

Toss the mixed baby lettuces with fresh lemon juice, then season with salt and pepper to taste.

7. Assemble and Serve

Spread the hot sauce butter over each chicken cutlet, allowing it to melt slightly. Serve the schnitzel with the dressed baby lettuces and lemon wedges on the side.