Panko Chicken Schnitzel

Cut each chicken breast in half horizontal to the work surface, forming two thinner breasts. Working between sheets of plastic wrap, pound each breast with a rolling pin or mallet until it is about 1/2-inch thick.

Set up the breading process by seasoning the flour heavily with salt and pepper and spreading it in a shallow dish. Lightly beat the eggs and spread them in a second dish. Finally, spread the panko in a third shallow dish.

Working with one piece of chicken at a time, dredge in flour, shaking off excess, dip in the egg, and then pat into the breadcrumbs, coating evenly. Repeat with each breast.

Heat oil in two large saute pans over medium high heat. Working with 2-3 pieces of chicken at a time in each pan (be sure not to over crowd, pieces should not be touching each other), cook for 3-4 minutes per side until browned and chicken is cooked through.

Transfer to a warm oven and repeat with remaining chicken.

To serve, plate two pieces of chicken schnitzel per person and top with chopped parsley.