Schnitzel

I cannot remember what I was watching but someone was eating schnitzel and I thought "I fancy that". So today I made myself a schnitzel. While I was doing it I remembered making them as a newbie chef at catering college - we did a garnish of chopped boiled egg and chopped parsley in a strange chevron-shape on the side of the plate. Of course, then I enjoyed proper plate-sized schnitzels in Bavaria, served with a wedge of lemon and chips. At college, we made veal schnitzels and in Bavaria, they are generally pork but this one is chicken; panéd in flour, egg-wash and breadcrumbs. I did have a wedge of lemon though.