Chicken Schnitzel With Cucumber Salad

Instructions

1. Soak onion slices in a bowl of cold water and set aside.
2. Halve each chicken breast horizontally into two thinner cutlets. Pound each piece under plastic wrap until less than 1/4-inch thick. Season generously with salt and pepper.
3. Set up three shallow dishes: flour beaten eggs and bread crumbs. Coat each cutlet in flour then egg then bread crumbs pressing to adhere.
4. Heat 1/4 cup oil in a large skillet over medium. Fry 2 pieces of chicken shaking pan occasionally until golden brown and cooked through 6-7 minutes per side. Transfer to paper towels and season with salt. Repeat with remaining oil and chicken.
5. Whisk yogurt garlic vinegar caraway seeds salt and pepper in a large bowl. Drain onion add with cucumbers pickle parsley and dill. Toss to coat.
6. Serve schnitzel with salad and lemon wedges.