Prepare the chicken breast: Slice the chicken breast into filets. Cut the chicken so that each slice resembles the original shape of the chicken breast, not into strips. If desired, using a meat tenderizer pound the slices thinner.
Prepare the batter: Mix the flour(4tbsp30g1.06oz), water(6tbsp90g3.17oz), and salt(1⁄2tsp1.56g0.06oz) in a bowl that is large enough to coat the chicken filets.
Prepare the breading: Mix the bread crumbs(2cupnullgnulloz) with the paprika(1⁄2tsp1.2g0.04oz), black pepper(1⁄2tspnullgnulloz), and optional Italian seasoning(1tsp2.4g0.08oz). Add any other desired spices/seasonings at the same amount as the paprika and black pepper(1⁄2tsp1.2g0.04oz).
OPTIONAL: Some brands of Panko bread crumbs (Essential Everyday) have crumbs that are quite large. To better coat the chicken, crush the bread crumbs with a spoon. Do not grind them into a fine powder, just break up the bigger pieces.
Batter and bread the chicken: Take one filet of chicken and coat in the batter, then place the chicken into the breading. Make sure the entire surface of the chicken is well coated in breadcrumbs by turning the chicken, shaking the bowl, and/or using a spoon to "baste" the chicken with breadcrumbs.
Prepare the frying pan: Add enough oil to a frying pan to cover the bottom and heat on a medium heat. You will know the oil is hot enough when it begins to shimmer or a small drop of water boils(pops) when flicked into the oil.
Fry the chicken: When the chicken is breaded, lay it flat into the frying pan. Cook both sides to a golden brown and ensure that the internal temperature of the chicken is >165°F.
Serve the chicken: Chicken Schnitzel is excellent with spaetzle & mushroom gravy, on a sandwich, with noodles and red sauce as a chicken parmesan, or by itself with a squeeze of lemon.
