-
1
Pulse blend a handful of Club crackers to a course consistency to make about 1/2 cup.
-
2
Combine crushed Club crackers with panko breadcrumb, all-purpose flour, Season-All, onion powder, and garlic powder.
-
3
Stir to an even consistency.
-
4
Place mixture into a wide bowl.
-
5
Crack two large eggs into a shallow bowl.
-
6
Add milk.
-
7
Whisk until egg mixture is smooth.
-
8
Cut each piece of chicken into two halves.
-
9
This is easiest to do when the chicken is cold and fresh out of the package as it will maintain a packed form.
-
10
Hold the chicken in one hand with the narrow side facing you, and with a small paring knife cut a shallow slit from the top down the middle to the base.
-
11
Continue long shallow cuts until you come close to the last cut.
-
12
Place chicken breast on cutting board for the last cut to avoid injury.
-
13
Using a meat mallet, pound breast halves until size has just about doubled.
-
14
Try not to pound too thin.
-
15
Keep in mind the bottom halves of the chicken breast will typically start to fall apart, so avoid too much pounding with these pieces.
-
16
Lay out the pounded halves unto the cutting board.
-
17
Wash hands and mallet.
-
18
Sprinkle a liberal amount of salt on each halve.
-
19
Flip each piece, wash hands and salt other side.
-
20
If you have pre-portioned your salt into a ramekin, the need to wash your hands is not as important as cross contamination of this salt will be cooked out.
-
21
Discard salt when finished.
-
22
Heat oil in large skillet.
-
23
Only about a half an inch of oil is needed in the skillet, as you will flip the chicken while cooking.
-
24
Dip each piece of chicken into egg mixture until fully coated.
-
25
Toss chicken into the breadcrumb mixture, pressing the breadcrumbs into the meat to ensure a uniform and even coating.
-
26
Lay each piece into the skilled, placing the end away from you to avoid oil splashing.
-
27
Watch the edges of the breaded chicken to start to golden, flip and continue cooking.
-
28
Each side takes roughly 2 minutes.
-
29
If desired, while continuing other meal items, place cooked schnitzels on a cookie sheet and into an oven at 325 degrees.
-
30
They can remain the oven warming for about 10-15 minutes before they begin to dry out.
-
31
This will also serve to further crisp the outer crust.
-
32
Serve as a hearty meal with Mash Potatoes and Gravy, or as Chicken Parmesan by pour over a delicious tomato sauce and cover with provolone and parmesan cheeses with a side of pasta.
