We use chicken with this dish instead of veal because it is more affordable than the classic veal version and tastes just as good!
- 4-6 chicken thighs, skinless and boneless
- Sprinkle of salt and pepper
- 1 egg, beaten
- 1 Tbsp water
- 1 cup plain breadcrumbs
- 3-4 Tbsp. vegetable oil
- Lemon wedges, for serving
Place each chicken thigh between two pieces of plastic and pound the meat until it is very thin. Pour oil into a large skillet. The oil should completely cover the bottom of the pan and be about 1/8-inch deep. Heat the skillet with the oil on medium-high heat.
While the oil is heating in the pan, season the chicken with salt and pepper. Set up 2 shallow pans or bowls for breading the chicken. In the first dish, beat the egg and water together. In the second dish, add the breadcrumbs. Dip both sides of each chicken piece in the egg and drag each piece through the breadcrumbs.
Carefully place the coated cutlets into the hot oil to cook. Since they are so thin, the chicken will cook quickly, about 3 minutes per side. When both sides are nicely browned, place the pieces on a paper towel lined plate. Place in a warm oven until serving. Serve with lemon wedges.
Add Spätzel, Steamed Asparagus, and Applesauce to the menu for an Oktoberfest Family Meal.