2 chicken cutlets, boneless and skinless (about 5 ounces each)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 tablespoons milk
1/4 cup dry panko (Japanese) breadcrumbs
2 tablespoons canola oil
Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.
Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.
Recipe courtesy of Oleg and Gene Voss, Schnitzel and Things, New York, NY