Chicken breast cut into even, horizontal thirds with my sushi knife, and pounded yet thinner still. Egg, breaded, fried. Before I got the hang of it, I kept the oil too hot, and I had to bread all the cutlets in advance so I could keep rotating fresh chicken in to keep the temperature down. Now I use a lower temperature, and can bread the cutlets as I go along and feed the kids at the same time (they sit on stools at a butcher block to my back as a cook). Multitasking through a a couple pounds of cutlets and feeding the kids, I said 'just LOOK at this! I am the f*ing Schnitzel Whisperer.'
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