Pan-Fried Chicken Schnitzel-Style

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Whisk eggs and mix with milk.
2. Mix the chopped herbs with the bread crumbs.
3. 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.
4. Season with salt and fresh cracked black pepper.
5. Lightly coat each piece with all purpose flour.
6. Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
7. Heat a pan to medium heat and sauté the chicken in olive oil for 2 – 3 minutes per side.
8. Serve with a wedges of fresh lemon.