My maternal grandparents used to have a chicken coop on their property and we would always have fresh eggs and plump chickens to eat. They would have so many eggs daily, that they would sell them or give them to the neighbors as well as butcher the chickens and sell them as well. I remember Popadija was their biggest customer for the eggs and soup chickens and she gave my grandmother this recipe. Popadija was from Smiljan, which was the birthplace of Nikola Tesla in Lika.
2 large boneless and skinless chicken breasts
1 cup plain flour
2 teaspoons sweet paprika
salt and pepper
1 egg
1 tablespoon water
1 tablespoon Vegeta (optional)
2 cups dry breadcrumbs2 cups vegetable oil
Place the chicken breasts on a cutting board and use a sharp knife to slice horizontally through the breasts to create two or three (depending on the thickness) thin, even slices per breast. Flatten the slices thin with a meat mallet/tenderizer.
Lay out three wide bowls. Put the flour in one and season it with salt, pepper, paprika, and Vegeta. In the second, beat the egg with the water. Place the breadcrumbs in the third.
Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess. Dip into the egg then coat with breadcrumbs.
Heat a deep frying pan with the oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side. When cooked, place on paper towels to drain. Cook the remaining schnitzels.
Serve with either ajvar, kajmak, mashed, boiled, or French Fried potatoes (pomfrit), and Šopska Salat. My grandfather used to squeeze a little fresh lemon juice on them or put a little Tabasco Sauce on them as well.
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