Serves: 1lb chicken serves 2-3 people

• 1 lb Chicken Breast Filets or Thin-Cut Breast Filets 
• 1/2 c. flour
• 2 eggs
• Cayenne – to taste
• 1/2 tsp. ground black pepper
• 1 tsp. sweet paprika
• 1/2 tsp. garlic powder (or 1 clove roasted garlic)
• 1/2 cup sun dried tomatoes (drain oil if using oil-packed), finely chopped
• 2 1/2 cups bread crumbs
• 2-4 tablespoons Rendered Duck Fat or vegetable oil, for frying

 

Prepare the egg mixture
In a medium bowl, combine eggs, spices and sundried tomatoes. Use an immersion blender (or transfer to a blender) to blend. Sundried tomatoes should be very fine shreds in the mixture.

 

Set up for dredging

Set out four large plates on your counter:

• On the first plate, pour the flour.
• On the second plate, pour out some of the egg mixture.
• On the third plate, pour out approximately 1 cup of breadcrumbs.

Working with each piece of chicken individually, dredge in flour, coat in the egg mixture and then fully coat with breadcrumbs. Place the prepared piece of chicken on the fourth plate. You can prepare all the pieces ahead of time; if you must stack them on the plate, put a piece of parchment paper or wax paper in between the layers.

 

Fry the Schnitzel until golden
Heat 1-2 tablespoons oil or schmaltz in a large frying pan.  Add chicken to the pan. Do not crowd. Resist the urge to move the chicken around while it is frying — this will prevent the coating from fully crisping up. Instead, let it sit on each side until the coating has become crispy and detaches on its own from the pan. Brown all sides. Cooking time will vary depending on what cuts you are using and the size of your pan.  Allow roughly 5-7 minutes per side for chicken breast filets; 3-5 minutes per side for thin-cut filets. Frying will take longer if preparing pieces on the bone.

 

To serve
Serve with sauerkraut, pickles or cabbage salad. A garlic-mayo dipping sauce would also be lovely.