Trim chicken breasts of any visible fat. Place between 2 sheets of plastic wrap or wax paper and pound to an even thickness of 1/8". Pat dry with paper towels and sprinkle with salt and pepper. Set aside.
Pour flour on a plate. Set aside. Put breadcrumbs on a different plate. Set aside.
In a wide medium bowl, beat eggs with water. Dust each chicken breast lightly with flour, then dip each breast in egg mixture and coat both sides with bread crumbs. Place in a single layer on a platter and refrigerate 20-30 minutes.
In a large, nonstick skillet, heat half of the oil over medium-high heat. When the oil shimmers, add 2 of the breasts and cook until golden brown on both sides and white throughout. Drain on paper towels. Wipe skillet clean and repeat with remaining oil and chicken breasts.
Sprinkle with parsley and serve with lemon wedges.
Originally Submitted
4/30/2008
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