Chicken Schnitzel

Ingredients

• 2 large boneless skinless chicken breasts
• 0.5 cup all-purpose flour
• 2 large eggs
• 1 cup plain breadcrumbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 0.5 cup vegetable oil for frying
• 2 tablespoons unsalted butter
• 4 pieces lemon wedges
• 1 tablespoon fresh parsley(optional)

Instructions

1. 1

   Butterfly the chicken breasts and cut them into four smaller cutlets.

2. 2

   Place cutlets between two sheets of plastic wrap and pound with a meat mallet until they are an even 1/4 inch thickness.

3. 3

   Set up three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and one with breadcrumbs.

4. 4

   Dredge each chicken piece in the flour, shaking off the excess, then dip into the egg wash, and finally coat thoroughly with breadcrumbs.

5. 5

   In a large skillet, heat the vegetable oil and butter over medium-high heat until it reaches approximately 350 degrees Fahrenheit.

6. 6

   Carefully place the chicken in the hot oil, working in batches to avoid overcrowding the pan.

7. 7

   Fry for 3-4 minutes per side, gently shaking the pan occasionally to ensure the oil flows over the top, until the crust is deep golden brown.

8. 8

   Remove the chicken and drain on paper towels for one minute before serving with lemon wedges and chopped parsley.