The Perfect Homemade Schnitzel
Servings: 8-10

2–3 pounds (910 gram–1.36 kilogram) chicken cutlets, butterflied and divided into 3–4 smaller pieces
Extra-Light Olive Oil, for frying (see note)

Marinade:
6 eggs
1/2 cup water
1/4 cup Flour
1 teaspoon Salt
1/2 teaspoon paprika
1 small onion, cut into half rings
1 clove garlic, minced

Crumbs:
2 cups well-toasted homemade challah crumbs or regular bread crumbs
1/4 cup Flour
1 teaspoon paprika

Prepare the Marinade:
Combine eggs, water, flour, and spices in a large bowl. Beat well.
Then add the onion and garlic. Stir to combine.

Prepare the Chicken:
Place the chicken cutlets into the bowl, making sure they’re fully drenched. Cover the bowl and place it in the refrigerator for 12–24 hours.

When ready to fry, sift together the crumb ingredients onto a flat plate. Coat the cutlets with the crumbs.

Heat oil in a frying pan and place the cutlets inside. Add some of the onion rings to the sizzling oil between the cutlets. This adds exceptional flavor to the schnitzel!

Once the pan is full and bubbling heavily, lower the heat for about seven minutes, or until chicken is very soft and easily pierced with a fork. Then, turn up the heat again and fry over high heat for one to two minutes on each side.

Repeat until all pieces are fried. Keep removing fried onions and adding more onion rings to the oil throughout the frying process. The fried onions can either be discarded or used as a side dish garnish.

Notes
I recommend using olive oil, as it gives depth of flavor to the schnitzel. You need less oil when using olive oil for frying, and you also need to change the oil more frequently due to its lower smoking point. I usually change the oil when I’m halfway through.