This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.
- 4 boneless chicken breasts (4oz each)
- 1 1⁄2 cups breadcrumbs, dry
- 1⁄2 cup all-purpose flour
- 2 eggs
- 3⁄4 cup milk
- 2 tablespoons dried herbs (thyme, basil, rosemary, and or or chives, OR 3 Tbsp chopped fresh if available )
- salt & freshly ground black pepper, to taste
- olive oil, as needed for sauteeing
- 1 fresh lemon, cut into 8 wedges
- Whisk eggs and mix with milk.
- Mix the chopped herbs with the bread crumbs.
- Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher’s mallet until they are 1/8 of an inch thick.
- Season with salt and fresh cracked black pepper.
- Lightly coat each piece with all purpose flour.
- Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
- Heat a pan to medium heat and sauté the chicken in olive oil for 2 – 3 minutes per side.
- Serve with a wedges of fresh lemon.