4 boneless chicken breast (with or without skin)
2 eggs
1 1/2 cups bread crumbs
1/4 tsp. salt or seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic (or to taste)
1/3 tsp. paprika
1/4 fresh parsley, minced
vegetable oil

Slice chicken breast into halves (or use breast tenders). Sprinkle lightly with salt. Place between sheets of wax or parchment paper and pound with a meat tenderizer or a heavy pan until slices are thin.

Beat eggs in a shallow dish with a fork. Use another shallow dish for bread crumbs. Add parsley to beaten eggs and season with a pinch of pepper, salt, garlic and onion powder. Season both sides of chicken pieces lightly. Dip chicken into egg wash, then coat well with bread crumbs.

Sauté in vegetable or olive oil (1/8-1/4-inch deep) until light brown or cooked through (juices will no longer run pink in center when pierced with the tip of a sharp knife). We sometimes season the chicken with lemon pepper and squeeze fresh lemon juice over the top just before serving for a zesty variation! Buttermilk may be added to the beaten egg. This same recipe can be used for Veal cutlets or Veal Schnitzel. For an Italian version, add 1/2 tsp. basil and oregano to the eggs, and 1/4 cup of grated Parmesan or Romano cheese.

Submitted by: CM