This brought me back to my childhood, back to the short time I spent in Germany. I suggest either filleting your chicken breast or pounding out as thin as the recipe suggests, but definitely not thicker than 1/2 inch. I had one that was a little too thick and I had to pop in the oven for a bit to cook it through. The one pictured cooked up nicely. And the lemon squeezed over the schnitzel before serving is a must! (By the way, hubby and I split this one.)
