Chicken Schnitzel

Cut each chicken breast lengthwise until you have two thin halves of chicken breast. Place one breast in a large plastic bag or under plastic wrap, and pound with a tenderizer or heavy bottomed pot until the chicken breast is about ¼ inch thick. Repeat this for each breast until you have 8 cutlets. Season with salt and pepper.

Fill a large saucepan with about ¼-inch of oil and heat to 350º. To set up your dredging station, have one plate full of each of the three breading ingredients: flour, eggs, and breadcrumbs.

Moving quickly, place one cutlet into the flour and flip, covering the cutlet with flour, then move to the egg and do the same. Finally, place the cutlet into the breadcrumbs to coat, but do not press breadcrumbs into the meat—classic schnitzel has very light breading. Repeat this with as many cutlets will fit in your pan without overcrowding. Do not bread all of your cutlets at once, or the breadcrumbs will become oversaturated with egg and keep the cutlet from becoming crispy.

Carefully drop the cutlets into your oil and fry 2 to 3 minutes on both sides or until the cutlet is crispy and golden brown. Move to a paper towel lined plate and immediately season with kosher salt. Repeat with the remainder of the cutlets.

Serve immediately with lemon wedges, roasted potatoes, German potato salad or cucumber salad.