Directions

1. 1

   Pat the chicken breasts dry with paper towels. Place each breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, gently pound each breast to an even thickness of about 1/4 inch, being careful not to tear the meat.

2. 2

   Set up three shallow bowls for the breading station. In the first bowl, combine the flour with salt and pepper. In the second bowl, place the lightly beaten eggs. In the third bowl, spread out the fine breadcrumbs.

3. 3

   Working with one chicken cutlet at a time, coat both sides evenly with the seasoned flour, shaking off any excess. Dip the floured cutlet into the beaten egg, coating both sides completely. Then place it in the breadcrumb bowl and press gently so the breadcrumbs adhere to both surfaces. Transfer the breaded cutlet to a clean plate and repeat with the remaining chicken.

4. 4

   In a large skillet, heat the butter and vegetable oil together over medium-high heat until the butter is melted and the oil is hot. The surface should shimmer when ready.

5. 5

   Carefully place the breaded chicken cutlets into the hot skillet. Avoid overcrowding; work in batches if necessary. Fry for 2 to 3 minutes on the first side until the coating turns golden brown and crispy.

6. 6

   Flip the cutlets gently and fry the second side for another 2 to 3 minutes until golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part. The juices should run clear.

7. 7

   Transfer the finished schnitzel to a paper towel-lined plate to drain any excess oil. Serve immediately while hot and crispy.