How to Make Chicken Schnitzel

Chicken Schnitzel
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Ingredients
2 Chicken Breast
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)

Instruction
Place the chicken between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Season both sides with freshly ground black pepper and a pinch of salt.
In three shallow dishes, combine the flour mixture, egg, and breadcrumbs.
At each stage, dredge the chops in flour, egg, and breadcrumbs, coating both sides and all edges.
Make sure the breadcrumbs don't get stuck in the meat. Shake off any extra crumbs gently.
Allowing the schnitzel to stay in the coating for too long will result in them not being as crispy when cooked.
Ensure the cooking oil is hot enough (about 330 degrees F) at this time, as you don't want the Schnitzel to sit in the coating before being fried. Keep in mind there's enough oil for the Schnitzels to "swim" in.
Fry the Schnitzel in batches for 2-3 minutes on both sides, or until golden brown.
Transfer to a plate lined with paper towels for a few moments.
Serve right away with lemon slices and parsley sprigs, or with your favorite sauce. 

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