Chicken Schnitzel I'm not sure what got me started on it, but I've been wanting to try a chicken schnitzel. I chose to use crushed Ritz crackers for the breading.

I only tried pounding out chicken breasts once and didn't have luck with it. I put the two boneless, skinless, rinsed and dried chicken breasts on a cutting mat, placed plastic wrap over them and started pounding with the smooth side of my mallet. It was slow going at first, then I switched to rapid flick movement, and for some reason that was far, far more effective in flattening the chicken. I'm guessing I got it to 1/3 to 1/2 an inch.
I put maybe a cup of flour in a big dish along with salt and pepper, beat two eggs with some milk, and crushed Ritz in a plastic bag using the mallet. I also put about 1/4 inch of canola oil in my iron skillet on medium.
I dredged the breasts through the flour, then the egg wash, then the cracker crumbs, then laid them in the oil. Only then did I start thinking about where to cool them when they were done. I couldn't have been more than a minute or two before I checked on the first schnitzel, and it was already blackening, so I flipped it. The other was uneven but ready to turn. It was uneven because I guess the pan was tilted and the oil wasn't pooled on that side.
I used the broiling pan to cool them because it's what was handy.
I decided to eat the blackened one first. Aside from being partly burnt it was quite decent. I need to put more salt and pepper in the flour mix next time. It wasn't dry, but it could have been juicier, so less cooking will help there.
I look forward to eating the second one, although I don't know if the breading will keep crispy after reheating. Maybe if I heat it in the toaster oven instead of the microwave....
Update: Reheating the second piece in the toaster oven with some extra salt and pepper was tasty, but the crispiness just didn't return. I suppose I could research or experiment with how to re-crisp the crust, but to keep things simple I think I'd rather have broiled or sautéed chicken for leftovers and only cook enough schnitzel to eat immediately. (Although it was good enough fresh I was ready to eat both pieces!)
Pounding the meat thin was and pan frying was easier than I expected. Breading the meat wasn't hard, but it took three dishes—flour/spice mix, egg wash and crumbs—to prepare and clean up. Still, I really like the texture of fresh chicken schnitzel, and it will be worth doing periodically even for just myself.