Instructions

1. Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
2. Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
3. Season each chicken cutlet with a pinch of salt and ground black pepper.
   Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned.
4. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
5. Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
6. Each piece should be golden brown on both sides.
7. Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
8. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.