-
1
Spread the flour in a shallow bowl, beat egg in another bowl, and spread the bread crumbs in a third bowl.
-
2
Put the chicken breasts, and the thin, small fillets, if attached, between 2 sheets of waxed paper and pound with a rolling pin until they are about 1/4 in (5mm) thick.
-
3
Season with salt and pepper.
-
4
Coat the chicken one piece at a time, first in the flour, then in the beaten egg, and then in the bread crumbs, pressing them on to both sides.
-
5
Refrigerate, uncovered, for at least 30 minutes.
-
6
Preheat the oven to 200F (95C).
-
7
When ready to cook, heat 3 tbsp of the oil in a very large nonstick frying pan over medium-high heat until hot.
-
8
Add 2 schnitzels to the pan and fry for 3 minutes on each side, until golden brown, and the juices run clear when pierced with the tip of a knife.
-
9
Drain the schnitzels well on paper towels, and keep warm in the oven.
-
10
Heat the remaining oil in the pan, then add the remaining schnitzels, and fry as above.
-
11
Serve with the lemon halves.
-
12
Variation:
-
13
Veal Schnitzels: Substitute 4 thinly sliced veal scallops (no need to pound) for the chicken and prepare and fry in exactly the same way.
