Chicken Schnitzel in Pancake Batter

If chicken breasts are not already sliced in cutlets, slice once or twice horizontally to yield cutlets about 1 cm or 0.4 inch thick. Place cutlets between two sheets of plastic foil and tenderize them lightly using a mallet or the bottom of a heavy saucepan. Salt and pepper the cutlets generously on both sides.

In a medium bowl, mix eggs, milk, 7 tablespoons of the flour and breadcrumbs. Slowly start adding the sparkling water, adding just enough to yield a thick, slowly running batter. Add salt to taste. I always fry a single schnitzel first just to see if the batter has the right consistency. If the batter is too thin, add some more flour a little at a time; if the batter is too thick, add more sparkling water, very little at a time.

Heat a large heavy-bottomed skillet (or a pancake pan). Pour enough vegetable oil to thinly cover the skillet’s bottom. You might need to add more oil after every batch.

Place 1-2 tablespoons of the remaining flour on a plate. Coat schnitzels in flour and shake well to remove the excess flour. When oil starts forming small bubbles, drag schnitzels through the pancake batter and fry on medium heat until golden brown on both sides. It will not take more than 2–3 minutes per side for the schnitzels to be cooked, but stay close by and turn the schnitzels several times in between using a spatula. If you leave them unattended too long on one side, they will easily burn. Turning them 3-4 times in between yields best results.

Take them out of the pan and place them on paper kitchen towels to absorb the excess fat. Don’t stack them on top of each other, that will make them soggy. This rule applies for any other schnitzel you make.

Serve immediately with mashed potatoes and pickled vegetables or any other kind of potatoes and salads.