Pork Veal Or Chicken Schnitzel

I have read the other schnitzel recipes listed but none of them are made exactly the same as the way i was taught by a german guesthouse (like a inn in germany)owner when we lived there 1975-1978. All the tradition schnitzels i ate while there were made with either veal or pork. Many americans make it with chicken breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.

Steps

Also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.

1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.

Place a piece of breast in between 2 large pieces of wax paper.

Using the smooth side of a meat tenderizer , pound until very thin.

The breast will become very large and you will actually be able to get at least 2 large servings from each breast.

After pounding each piece of meat , place on a large serving plate without removing the wax paper and chill well in the refrigerator.

When ready to cook do the following-- place the eggs in a glass pie pan with the water , salt , and pepper and mix well.

Place the flour in another container next to the seasoned eggs.

Place the bread crumbs in another container on the other side of the seasoned eggs.

Start heating up the cooking oil in a large frying.

Ingredients

boneless skinless chicken breast, egg, cold water, black pepper, salt, flour, plain breadcrumbs, cooking oil