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You will also need: plastic wrap, a mallet, a skillet, and paper towels.
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Lay down a 2-foot long strip of plastic wrap on your kitchen countertop.
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Place chicken breasts on the plastic, leaving a 2-inch space between each breast.
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Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.
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Use a mallet to pound the breasts until they are a little less than 1/4 inch thick.
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Season breasts with salt and pepper.
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Set up three wide, shallow bowls and a large plate on your countertop.
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In your first bowl, put the flour.
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In your second bowl, beat the eggs.
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In your third bowl, stir together the breadcrumbs, paprika, 1 teaspoon of salt and sesame seeds (optional) till well blended.
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Leave an empty plate nearby where you will place your coated schnitzels.
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Pour oil into a skillet until its deep enough for frying (about 1/2 inch).
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Heat the oil slowly over medium.
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While oil is heating, dip each breast one by one into your breading bowls.
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First coat with flour, then with egg, then with breadcrumb mixture.
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Then set the coated schnitzels on the plate.
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The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides.
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If your oil is at the right temperature, it should take about 3-4 minutes per side.
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Dont fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
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After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
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Sprinkle the schnitzels with salt to taste.
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Repeat, frying the remaining schnitzels.
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Serve hot garnished with lemon wedges and your favorite condiment.
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Kosher Key: Meat
