Pan-Fried Chicken Schnitzel-Style

1. 1

   Whisk eggs and mix with milk.

2. 2

   Mix the chopped herbs with the bread crumbs.

3. 3

   Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.

4. 4

   Season with salt and fresh cracked black pepper.

5. 5

   Lightly coat each piece with all purpose flour.

6. 6

   Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.

7. 7

   Heat a pan to medium heat and saute the chicken in olive oil for 2 - 3 minutes per side.

8. 8

   Serve with a wedges of fresh lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.