These Schnitzel are slightly adapted from the classic Viennese recipe, as they are made with chicken. Specifically, I take either pre-cut chicken breast cutlets, or I cut the chicken breasts into 1/2 inch slices, across fibers. You can pound them thinner, if that is what you like, but I feel that the meat is so tender that it doesn’t need any additional manipulation. Also, when prepping, I use three soup plates filled with four, egg and milk mixture and breadcrumbs respectively, and work the chicken through each step using a fork or kitchen tongs.
4 organic chicken breasts cutlets cut into strips
1/2 to 3/4 cups all-purpose flour (or rice flour)
1/4 cup milk
1 to 1 1/2 cups bread crumbs (GF option)
1/3 – 1/2 cup grape seed oil (or another oil with a high heat point)
Salt and pepper to taste
Pre-heat oven to 280 F.
Prepare three soup plates with flour, egg and milk mixture and bread crumbs, respectively.
Set them next to each other left to right with the chicken one one side and an empty platter on the other.
Pat each chicken cutlet dry and season with salt and pepper on both sides.
Drag each piece through flour, shaking off the excess, dip it into the egg and milk mixture to coat it, letting excess drip off, and then lay the chicken on to a heap of bread crumbs, turning it and pressing it so that it is evenly coated.
Repeat with all chicken cutlets.
Heat a large frying pan over medium heat, add oil.
Once oil is hot, lay breaded chicken pieces to cover one layer and let fry until golden brown, for about 3-4 minutes. Turn over and let chicken evenly brown on the other side, about 4 more minutes. Cooking time depends on how thick your cutlets are. If they are thin, then reduce cooking times by 1-2 minutes.
Transfer chicken to a warmed platter covered in paper towels. Keep Schnitzel warm in the oven until all are done.
Serve with roasted potatoes and vegetables.