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1
If chicken breasts are not already sliced in cutlets, slice once or twice horizontally to yield cutlets about 1 cm or 0.4 inch thick.
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2
Place cutlets between two sheets of plastic foil and tenderize them lightly using a mallet or the bottom of a heavy saucepan.
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3
Salt and pepper the cutlets generously on both sides.
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4
In a medium bowl, mix eggs, milk, 7 tablespoons of the flour and breadcrumbs.
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5
Slowly start adding the sparkling water, adding just enough to yield a thick, slowly running batter.
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6
Add salt to taste.
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7
I always fry a single schnitzel first just to see if the batter has the right consistency.
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8
If the batter is too thin, add some more flour a little at a time; if the batter is too thick, add more sparkling water, very little at a time.
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9
Heat a large heavy-bottomed skillet (or a pancake pan).
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10
Pour enough vegetable oil to thinly cover the skillets bottom.
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11
You might need to add more oil after every batch.
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12
Place 1-2 tablespoons of the remaining flour on a plate.
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13
Coat schnitzels in flour and shake well to remove the excess flour.
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14
When oil starts forming small bubbles, drag schnitzels through the pancake batter and fry on medium heat until golden brown on both sides.
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15
It will not take more than 23 minutes per side for the schnitzels to be cooked, but stay close by and turn the schnitzels several times in between using a spatula.
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16
If you leave them unattended too long on one side, they will easily burn.
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17
Turning them 3-4 times in between yields best results.
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18
Take them out of the pan and place them on paper kitchen towels to absorb the excess fat.
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19
Dont stack them on top of each other, that will make them soggy.
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20
This rule applies for any other schnitzel you make.
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21
Serve immediately with mashed potatoes and pickled vegetables or any other kind of potatoes and salads.
