1. Combine seasonings: smoked paprika, salt, pepper, basil, parsley
2. Divide seasonings into five to season every process part
3. In a shallow surface container (pie plate, cake pan or ideally a sealable plastic container) add flour
4. Add 1/5 of seasonings to flour and combine thoroughly
5. In a separate shallow surface container, combine eggs, water and 1/5 seasonings and whisk until well incorporated
6. In a third shallow surface container, combine bread crumbs and 1/5 seasonings
7. Place a chicken breast between two pieces of plastic film and using a rolling pin or blunt surface (small saucepan) flatten chicken until about 1/4 inch thick
8. Season both sides of all chicken breasts
9. In order, place chicken beside flour, flour beside egg mixture, and egg mixture beside bread crumbs
10. In a large frying pan, bring half of the olive oil and butter to temperature over medium high heat
11. Dredge chicken – both sides – first in flour, then egg and finally breadcrumbs
12. Cook two at a time, fry first side for approximately four minutes or until golden brown; flip and fry for an additional three minutes
13. Remove from heat, onto a cooling tray or into a warmed oven
14. Drain frying pan and wipe with paper towel
15. Bring the remaining half of the olive oil and butter to temperature over medium high heat
16. Repeat cooking process with remaining chicken breasts
17. A traditional garnish for your chicken schnitzel recipe is a lemon wedge – though not necessary
18. Enjoy

The classic chicken schnitzel recipe is actually a variation of the original Wiener (Viennese) Schnitzel a relatively culinary creation from Vienna, Austria originally made with veal making both the chicken schnitzel recipe and the pork schnitzel recipe something of "poor cousins" though one would never know it on taste – as both pork and chicken were both in abundance and cheaper to buy than veal.

There is a secret the chicken schnitzel recipe – in fact there are two: The cooking fats (olive oil and butter) should not be too hot or the tender breadcrumbs will scorch and burn before the protein is fully cooked. The second secret is that the protein of choice should not be pounded too thinly. The perfect schnitzel recipe is golden brown and crisp on the outside while remaining tender and juicy on the inside.

Learn how to make a chicken schnitzel, and you have already learned how to make a pork or veal schnitzel. Add a deep, mushroom gravy and you have moved from Austria and the tradition German presentation of the dish: a Jägerschnitzel or hunter's schnitzel, often paired with spatzle. Add a generous dollop of tomato sauce to your finished schnitzel, smother it in mozzarella cheese and slip it into the oven for a few minutes and you have crossed the border into Italy and prepare a chicken parmesan or chicken parmigiana recipe which coincidentally makes a delicious sandwich.

The versatility of the chicken schnitzel is such that in smaller pieces, with a delicious plum sauce, you have chicken fingers or tenders, perfect for the kids. With the same ingredients, the addition of ham and cheese and a light variation in preparation – in learning how to make a chicken schnitzel recipe, you are well on your way to the perfect chicken cordon bleu recipe.

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