Chicken schnitzel with yogurt sauce

Ingredients:

• 4 chicken cutlets, about 0.3 cm thick (about 700 g total)
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup whole grain mustard
• 5 slices of white bread (torn into pieces)
• 3/4 tsp dried marjoram
• Salt and ground black pepper
• 1/2 cup wheat flour
• 1/2 tsp paprika
• A pinch of grated nutmeg
• 2 eggs category CO
• Vegetable oil for frying
• Apple-plum sauce for serving (optional)

Preparation:

1. In a food processor, pulse the bread until finely ground. Transfer it to a shallow dish and add the marjoram, salt, and pepper to taste. In another shallow dish, combine the flour with the paprika and nutmeg. Crack the eggs into a third dish. Season the chicken with salt and pepper.
2. Dredge each cutlet in flour, shaking off any excess. Dip it in the egg mixture, then in the bread crumbs, pressing down to coat on all sides. Place on parchment paper until ready to fry.
   
   Heat 1/4 inch (0.3 cm) of vegetable oil in a large skillet over medium-high heat until hot. Add 2 chops, gently rotating the pan to coat them with oil, and fry until golden brown, about 3 minutes per side.
3. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the cooking temperature if necessary. In a bowl, mix the yogurt and mustard until smooth. Serve the schnitzels with mustard and apple-plum sauce.