Everyone loves schnitzel. If you don't, your loss.
Since I got married, I've become somewhat of a schnitzel maven. Eaten with hot mustard, it's one of my absolute favorites. Even my wife, who doesn't love chicken, looks forward to schnitzel night. Recently, I started experimenting with adding flavors to the egg wash, cause why leave a good thing alone... After a bit of trial and error, sriracha sauce is the clear winner. Here's my very simple recipe:
Start by trimming the chicken. Of you don't have schnitzel fillets, you'll want to butterfly the breast. Brine the chicken by placing the pieces into a large bowl of well-salted water (about a cup of salt per gallon). You won't need to leave it in long for the chicken to take in the brine since it is cut thin; between 30 and 60 minutes. This step will help keep the chicken moist when frying and you won't need to add salt. When enough time has passed, remove the chicken and dry it thoroughly with paper towel (so the other ingredients will adhere well) and then cut into strips.
Crack 2 eggs and whisk in a smaller bowl. Add approximately 2-4 tbsp sriracha sauce (to heat level desired) and mix well. For my basic recipe, I hold the sriracha.
I generally don't coat the chicken in flour before dipping in the egg mixture but you definitely can if you like. Dip the chicken in the sriracha and egg mixture and then dredge in bread crumbs.
Heat about 1/4 inch of oil in large frying pan and pan fry both sides of chicken until golden brown on both sides.
Let cool on paper towel to absorb excess oil. Enjoy!
BTW this is my favorite mustard with which to enjoy schnitzel: Silver Spring Beer'n Brat horseradish mustard.