Wienerschnitzel

Weinerschnitzel...the equivelant of the hamburger in America. Eaten at least once a week by ...well a LOT of Austrians, I won't say "all" because that's just never true. You can eat Weinerschnitzel with fries and ketchup or with rice and a mayonaise sauce...or both, the way my hubby likes it. Schnitzel goes great with a cranberry compote to dip it in, think of it as dipping your ham in applesauce (never heard of that?!? Then you've never had a Christmas Ham with the Cowles family!)

Ingredients:

2 pieces chicken, turkey, pork filets or veal
1/2 cup flour
Salt
Pepper
Garlic salt
Paprika
1 egg
Breadcrumbs
Oil for frying

I used Chicken breast, because, well...it will NEVER by chewy...pork on the other hand, could be. I prefer the taste of chicken, turkey or veal over pork.
Pounding a whole chicken breast is not the way to do it, unless you want a HUGE schnitzel, or one that's not very thin. Section the chicken breast into small, thinner pieces.

Then cover with plastic...

Then take the meat tenderizer to it.

Put the flour and spices in a bowl and mix together

Take each piece of chicken and coat well in the flour mixture

Mix an egg in a bowl and put bread crumbs on a plate and get ready to coat the meat.

Dip meat in the egg, then let the egg drip off a little bit and then dip into the breadcrumbs. *You can be heating your oil at this point. You'll need enough in a pan to cover a piece of chicken.

Once the oil is hot, start frying the schnitzel pieces.

Fry until golden brown. You can turn the oven on to about 300°-350° and put them in the oven to keep warm while you fry the others. The downside: They tend to not be AS crispy. I find that if you are just frying enough for 2-4 people...they stay hot enough on a plate with papertowels, as long as you serve them immediately after all of them are fried.

Serve with whatever sides your heart desires.