Chicken Schnitzel - Breaded Chicken Breasts

Ingredients

2 - 4 Boneless, skinless Chicken Breasts

¼ cup flour

Salt & pepper

2 Beaten eggs

1 Cup bread crumbs

Vegetable oil for frying

Method

If the chicken breasts are very thick slice them in half so you have two thin ones.  They should be ¼ to ½ “ thick.  You can also use a mallet and pound them a bit between plastic wrap till they are a bit thinner.

Get three containers  - one for the flour, salt & pepper.  One for the beaten eggs and one for the bread crumbs.  Start by dipping the chicken piece in the flour (shake off excess) - then the egg - then the breadcrumbs.  Press the breadcrumbs so they stick.  Put the chicken on a plate.  You could leave out the flour and just dip the chicken in the egg and then breadcrumbs.

Heat the oil in a medium/large sized frying pan on medium-high heat.  The oil should come about ½ way up the chicken.  Be careful not to make the oil too hot, or the chicken will brown quickly on the outside but be raw in the middle. *  Place the chicken pieces in the pan - leaving space between one so they don’t touch.  Gently fry till golden brown on one side - then turn over to cook the other side - about 5 minutes or so on each side.  Remove from oil and place on paper towel to soak up any grease. 

After they are cooked you can sprinkle them with salt & pepper.  

Great served with Mashed potatoes & peas.

* If this happens, place the chicken on a baking sheet and finish cooking it in the oven (covered with tin foil) about 10 minutes on 350F.

You can also use pork tenerdloin or veal.  Slice the tenderloin into 2" rounds and then using a mallet flatten them between plastic wrap till each piece is about 1/2 in thick.