For as long as we have been cooking we have been making schnitzel. While we sometimes do veal, chicken is always the favorite. My three year old devours it and leftovers can easily be repurposed into a chicken parmesan or chicken sandwich for lunch. The trick really is using panko bread crumbs as it gives it a better crunch, and seasoning all three of your components when breading, the flour, the egg and the breadcrumbs so each layer is full of flavor.
8 pounded thin boneless Chicken breasts
3 large eggs
1 cup white flour (can use gluten free option)
2-3 cups panko breadcrumbs
1 ½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon dried oregano
4 tablespoons of butter
Oil for frying (grape seed, vegetable or canola)
Using 3 pie plates or other dish with a lip on the edge set up your dredging station. In first plate add flour with ½ teaspoon salt, in second plate whisk eggs with ½ teaspoon of salt. In third dish add panko, remaining salt, cayenne pepper, ground mustard, garlic powder and oregano. Using one hand take chicken breast and place in flour, coat both sides, shake off excess then dip in eggs. Coat both sides with egg then place in panko using your hand to firmly press breadcrumbs into chicken on both sides. Place on baking sheet and repeat with rest of chicken. Put in refrigerator for 20 minutes to chill. This will help your coating to stick.
Place enough oil in frying pan to come up ¼ inch on sides and depending how many chicken breasts fit your pan divide butter so each batch gets about 1 tablespoon. Heat oil and butter over medium heat until foamy at edges and remove chicken from fridge. Place chicken in pan and fry until golden brown, then flip. Remove and place on clean baking sheet. Continue until all breasts are done. Chicken can be kept warm in oven at 200 degrees until ready to serve.