By Shai Barak
Servings: Serves 4.
Cut chicken breasts across to 2 or 3 cutlets each. Place in a plastic bag and pound until flat and fairly thin. The oil in the frying pan needs to be hot before frying the chicken, so start heating the oil early.
Prepare three bowls: the first with flour, the second with lightly beaten eggs, and the third with the seasoned bread crumbs. Dredge each cutlet in flour and shake off excess. Transfer to the bowl with the eggs and make sure the cutlet is covered well with egg. Transfer to the third bowl and cover well with bread crumbs.
Place coated pieces in the frying pan. Make sure the oil in the pan is hot enough, but not too hot. Fry until the schnitzels are golden (light brown) and flip over. when both sides are golden, they should feel less pliable, and remain flat when handling them. When they're done, place on a plate lined with paper towels to absorb the oil. If, during frying, the oil becomes dark and burnt, replace it with new oil, after carefully pouring the old and wiping with paper towels.