Chicken Schnitzel

So I made a recipe for Chicken Schnitzel, I think it was from Cook's Illustrated. I can't find it online for free, but I don't think measurements are super important. Take some chicken breasts, and cut into cutlets. For this I used my large chef's knife, and sliced the chicken into two thin pieces. Then pound chicken pieces until very thin. Next time I will pound them thinner than I even thought.

Sprinkle chicken with kosher salt and pepper on both side. Dredge in flour, then in a beaten egg mixed with a little oil, then dredge in bread crumbs. Recipe called for plain breadcrumbs but I only had Italian breadcrumbs and it worked. Lay on a rack and let dry for about 5 minutes.

Add 2 cups canola or vegetable oil in cast iron dutch oven. Heat to 350 degrees (I used my induction burner for precise temp) and fry cutlets 1 1/2 minutes per side. Drain on paper towel lined baking sheet.

Most essential step: sprinkle with lemon juice before eating.

SO GOOD!