½cupolive oilvegetable or avocado oil work as well
Slice each chicken breast in half.
Lay the pieces chicken breast flat onto a cutting board. Lightly cover the chicken with plastic wrap.
Use a meat tenderizer (or rolling pin) to pound the chicken until flat. Season with salt and pepper (optional).
Prepare three medium-size shallow bowls. Add the flour into the first bowl.
Add 3 eggs into the another bowl. Use a fork to combine the eggs.
The third bowl is for the bread crumbs. If you have very coarse bread crumbs blend them for a few seconds in a small food processor.
Take the chicken cutlet and dip it into the flour, flip around and coat the other side.
Transfer the floured chicken into the bowl with the eggs. Cover the cutlets with the egg wash. Move the egg-washed chicken cutlets into the bowl of bread crumbs and coat well.
Cooking the Chicken
Heat the oil over medium heat. Once the oil is hot add the first chicken cutlet and sauté for 3-4 minutes until you see golden-brown crust.
Flip the chicken cutlet over and cook for an additional 2-3 minutes. Transfer the fried chicken schnitzel from the skillet onto a plate. Repeat the process with all chicken cutlets. Add more oil as needed.
TIP - Use your oven's warming function to keep the cutlets warm while you're still cooking the remaining cutlets.
SEASONING: The amount of salt and pepper for seasoning the chicken cutlets depends on your preference. I typically will use cracked salt and pepper and calculate half a turn per side. Base the amount on your own preferences and dietary restrictions. NUTRITION INFORMATION: Nutritional data has been adjusted to account for leftover flour, breadcrumbs, and eggs, and oil. COOKING TIME: This will depend on how thinly you have pounded the chicken. If your chicken is very thin, it will cook faster. If the chicken cutlets are thicker, add addtional cooking time. Always make sure chicken is fully cooked.