Herbed Chicken Schnitzel - cooking recipe

Ingredients

2 boneless skinless chicken cutlets (6-8 ounces each)
1 egg, beaten
1 lemon, quartered
1 cup breadcrumbs, unflavored
1/2 cup all-purpose white flour
4 tablespoons olive oil
3 tablespoons parmesan cheese, grated
2 tablespoons milk
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
ground black pepper

Preparation

Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
In a large skillet, heat the olive oil to frying temperature (medium-high flame).
Cook 1 filet at a time, about a minute each side or until golden and crispy.
Season with ground black pepper and sprinkle generously with fresh lemon juice.
Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.