“Wiener schnitzel” is an Austrian term, and it refers to a thin slice of veal (about 3 to 6 ounces or so), covered in breadcrumbs and fried. And traditionally served with a lemon slice, fries or potato salad.

INSTRUCTIONS

1. Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mullet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
2. Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
3. Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
4. Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.
5. In a large skillet, heat ½ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken. Cook on one side for 4 minutes or so, then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides (if you need to, do this in batches and do not crowd the skillet).
6. Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil.
7. Squeeze lemon juice on top. Serve with more lemon slices and your choice of salad or side (ideas above)