German-Style Fried Chicken

Prepare the chicken: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4-inch thickness. This is crucial for the schnitzel technique.

Season the chicken: Sprinkle both sides of each cutlet with salt and white pepper. White pepper is traditional in German cooking and has a milder flavor.

Set up breading station: Place flour in first shallow bowl. Beat eggs with milk in second bowl. Mix breadcrumbs with paprika and garlic powder in third bowl.

Bread the cutlets: Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in breadcrumbs, pressing gently to adhere.

Rest the breaded cutlets: Place on a wire rack and let rest 10 minutes. This helps the coating set and prevents it from falling off during frying.

Heat the fat: Add clarified butter or oil to a large skillet to 1/4-inch depth. Heat to 350°F (175°C). Traditional schnitzel uses clarified butter for flavor.

Fry the cutlets: Cook cutlets one or two at a time (don't crowd). Fry 3-4 minutes per side until golden brown and cooked through (internal temp 165°F).

Create the ruffled crust: For authentic schnitzel texture, gently shake the pan while frying. This creates those signature wavy ripples in the crust.

Drain and season: Transfer to a wire rack. Season immediately with a light sprinkle of salt. Keep warm in a 200°F oven while frying remaining cutlets.

Serve German-style: Arrange on plates with fresh lemon wedges and parsley. Serve with German potato salad, red cabbage, and lingonberry jam for a true North Dakota German experience.