chicken schnitzel

2 large chicken breasts
1 egg
1/2 cup flour
1/2 cup matzo meal or bread crumbs (matzo meal doesn't burn as easily)
1 tsp dijon mustard
1 tbsp freshly squeezed lemon juice
1/2 cup canola oil
salt, garlic powder

First slice thawed chicken breasts into thinner pieces (pounding optional). Thoroughly season the chicken breasts with lemon juice, salt, garlic, and mustard, and let the mixture sit for 10-15 minutes.

In the meantime, prepare three large plates or bowls:

(1) with flour
(2) with beaten egg
(3) with matzo meal

Then run each thin slice of chicken breast through plates (1) to (3) in order, each time covering the entire piece. Make sure to shake off excess material in each step before moving to the next.

Fill deep frying pan with ~5mm of oil and place over medium-high heat. You know the oil is at the right temperature when trying a little piece of prepared chicken results in immediate sizzle.

Finally, fry each piece of prepared chicken for roughly 2 minutes on each side until light brown. One good way to test for proper cooking is to prick a piece of chicken with a tooth pick and see that the liquid which drains is clear and not opaque. Refill oil as needed to keep constant level in the pan, but be sure to reheat oil as needed.

It's useful to stack the fried chicken breasts between sheets of paper towels to absorb some of the oil.