I made some pretty b--chin' chicken schnitzel last night. I watched an episode of Food Safari on Hungarian food, and got the recipe from there. It was not so much the recipe, as the helpful tips that I liked. In a nutshell-1. Slice your chicken breast length ways (like, with the knife horizontal, parallel to the chopping board). Your knife will need to be pretty sharp. Depending on the size of the breast you might get two, or you might get three. Chop off the tenderloin bit sand use those too (perfect size for the kiddles).
2. Use a meat hammer on just one side of the meat, making it a more even thickness
3. whisk 2 eggs in a wide bowl, and add some water, thinning it out a bit. (That was handy tip #1)
4. Using only one hand (handy tip #2) dip the chicken in the egg mixture, just lightly coating. Then lay it on a plate of breadcrumbs, using your clean hand to put the crumbs over the top side (ht#3)
5. Heat a frying pan with enough oil that you'll be able to submerge the pieces (about 2cm deep). I was a bit nervous, having never really deep fried anything before. But it was fairly painless, and the oil is fine to reuse again for other cooking. And unlike trying to just fry it, you don't set off the smoke alarms, and the coating actually stays on.
6. Dip a tip of a piece in the oil to see if it bubbles, if so it's hot enough. (ht#4) Slip in a few pieces at a time, turning a couple of times after a minute or two. Cook until the coating has gone a bit golden.
7. Prop up cooked ones on their edge (ht#5) on some paper towel to drain off any excess oil.
8. Eat (ht#6)
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