Chicken Schnitzel

Instructions

1. Prepare the chicken
   Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they're ¼-inch thick. Season both sides with salt and pepper.
2. Set up breading station
   Prepare three shallow dishes: In the first, combine flour, 1 teaspoon salt, and ½ teaspoon pepper. In the second, beat eggs with 2 tablespoons water. In the third, mix breadcrumbs with paprika and garlic powder.
3. Bread the chicken
   Dredge each chicken piece first in flour, shaking off excess. Then dip into egg mixture, allowing excess to drip off. Finally, coat completely in the breadcrumb mixture, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 5 minutes to help the coating stick.
4. Heat the oil
   In a large, heavy skillet, heat oil over medium-high heat until it reaches about 350°F (175°C). You should have enough oil to come about ¼-inch up the sides of the pan.
5. Fry the schnitzel
   Carefully place 1-2 breaded cutlets in the hot oil (don't overcrowd the pan). Fry until golden brown and crispy on both sides, about 3-4 minutes per side. The chicken should be cooked through (internal temperature of 165°F/74°C).
6. Drain and keep warm
   Transfer cooked schnitzel to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F (93°C) oven while cooking remaining cutlets.
7. Serve
   Arrange schnitzel on plates, garnish with chopped parsley and serve immediately with lemon wedges on the side. Traditional accompaniments include potato salad, cucumber salad, or french fries.