Barbara's Chicken Schnitzel
Source: Barbara Pistrang
4 boneless chicken breast halves, with fat trimmed off
1 egg, beaten with 1 T water in a shallow dish
about 1/2 cup of flour, in a shallow dish
1/2 to 1 cup Italian seasoned bread crumbs, in a shallow dish
vegetable oil for browning, start with 1/4 cup and add more as needed
(to make this dish gluten free, use gluten free bread crumbs and gluten free flour)
Wash and drain chicken. Dip each piece first into flour, shaking off excess, then into egg, then into bread crumbs. Set on plate till ready to cook. Heat oil in a large skillet over medium heat. Add 2 or 3 pieces of chicken (whatever you can fit without crowding) and cook till golden brown on one side (about 5 minutes, depending on thickness). Turn over and cook on other side. Reduce heat if browning too fast. Check for doneness by cutting into a piece to make sure it is white inside - not translucent. Continue till all chicken is cooked.
Note: These chicken pieces can be covered with tomato sauce and mozzarella cheese and baked to become Chicken Parmesan.