2poundsbonelessskinless chicken breast (or breast cutlets)
Vegetable or Canola oil for frying
For serving: lemon wedgesfresh chopped parsley garnish
Pat chicken dry and place in a resealable plastic bag; leave about an inch open for air to escape. Lightly pound using the smooth side of a meat mallet to a thickness of about ¼-½ an inch thick. *Note - you can also use chicken cutlets if you can find them at the grocery store. They are already thin and won’t require pounding.
Create an assembly line for breading: In one dish, combine the flour with a teaspoon each of salt and pepper, in a second dish whisk the eggs, and in a third dish add the breadcrumbs.
Bread the chicken. Pat the chicken dry first, then coat with the flour, then the egg (make sure it’s fully coated), then the breadcrumbs, shaking off the excess after each step. Arrange breaded chicken on a plate, with sheets of parchment paper between layers. Let rest for 10-15 minutes.
Heat about ¼ - ½ cup of oil in a large skillet. The oil should sizzle when you sprinkle a few drops of water or breadcrumbs into it. Place a piece of chicken into the oil, careful not to crowd. You should be able to get 2 pieces in a 12 inch skillet, but it’s important to make sure they aren’t touching each other. Fry schnitzel about 2-3 minutes per side or until breading is a deep, golden brown. Place on a paper towel lined plate and repeat until all chicken has been cooked.
Garnish with fresh minced parsley and serve with lemon wedges. For a full meal, we love to serve with mashed potatoes and a big green salad.
To keep chicken warm while cooking, heat the oven to its lowest temperature. Place an oven safe rack over a baking sheet and into the oven. As the chicken is cooked, transfer pieces to the rack to keep warm, being cautious to avoid oil dripping into the oven.You may need to add more after frying a few batches, just make sure to let the oil heat up each time. This is pan frying, not deep frying so you don't need a ton.