Cut
each chicken breast in to two, thin cutlets, by slicing them through
the side, as if you were butterflying them, but go ahead and cut right
through. Salt and pepper both sides of each of your 4 chicken cutlets.
Place them between two sheets of plastic wrap and pound them thin using a
meat mallet or rolling pin, to ⅛ inch thick. Set the cutlets aside.
Melt
2 tablespoon of butter in a medium sauté pan and add enough oil to fill
the pan to ⅛ inch deep. Heat the oil and butter over high heat until it
begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil,
if crackle and crisp up nicely, but don’t burn, then you know your oil
is ready.)
While
the oil is heating, place the flour and breadcrumbs each in their own
shallow dish. Place the beaten eggs in a shallow bowl.
Dip each pounded chicken cutlet in flour, covering it completely.
Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
Finally,
dip the cutlet into the breadcrumbs, covering it completely, but not
pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs
fall off.
Immediately
transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each
side until golden brown. Transfer the cutlet to a paper towel lined
platter or wire rack.
Repeat with another cutlets.
After
frying 2 cutlets, add the remaining 2 tablespoon of butter and
additional oil if necessary. Heat the oil/butter mixture again to frying
temperature, and continue frying your remaining two cutlets.
To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.
