Chicken Schnitzel
Ingredients
1 pound boneless skinless chicken breasts (2 large breasts)
1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons milk or water
1 cup plain breadcrumbs, or 1/2 cup panko & 1/2 cup plain bread crumbs
1 teaspoon garlic powder
2 teaspoon Italian seasoning
1/4 cup Parmesan cheese
Oil with a high smoke point for frying
Fresh lemon wedges for garnish
Directions
Lay the breast on cutting board with smooth side facing upward. Identify the thickest round edge of the breast. Place your hand flat on the top of the breast. Slice carefully horizontally into the thickest round edge, slicing about three quarters of the way into the breast. Do not slice all the way through.
Unfold the breast to reveal two symmetrical halves. Slice down the middle to divide the breast into two equal pieces.
Lay down a 2- to 3-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each piece of meat. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.
Use the flat side of a mallet to pound the breasts thin until they are of a uniform thickness, roughly1/4 to 1/8 inch thin throughout.
Set out 3 shallow bowls. One with a mixture of the flour, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko), garlic power, Italian seasoning, and Parmesan.
Heat the oil in a large skillet on medium high heat. Dredge the chicken cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
Serve with Creamy Parmesan Sauce and a lemon wedge.
