Herbed Chicken Schnitzel

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken cutlets (6-8 ounces each)
• 1 egg, beaten
• 1 lemon, quartered
• 1 cup breadcrumbs, unflavored
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 3 tablespoons parmesan cheese, grated
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon sage
• ground black pepper

Recipe

• 1 place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
• 2 combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
• 3 dredge filets first in the flour, then through the egg, which has been beaten with the milk.
• 4 coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
• 5 in a large skillet, heat the olive oil to frying temperature (medium-high flame).
• 6 cook 1 filet at a time, about a minute each side or until golden and crispy.
• 7 season with ground black pepper and sprinkle generously with fresh lemon juice.
• 8 note: turkey, lamb tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.