Directions:

For about 20 medium size schnitzels:
5 chicken breasts
5 eggs
5 small garlic cloves
1-2 cups flour
oil for frying (light olive oil)
salt and ground black pepper to taste

- To get uniformly sized bitki, cut chicken breast exactly as shown on my pictures below. My chicken breasts come without tenderloin part so I had 4 schnitzels out of 1 chicken breast. If your chicken breasts have tenderloin part, you will have 5. FYI, tenderloin located on the inner surface of chicken breast, it's easily identifiable and easy to separate literally by hands.

- Using flat side of mallet, pound chicken pieces into flat patties about 1/4" thick.

- Rub flattened chicken pieces with grated garlic and sprinkle them with salt and pepper. Transfer into a bowl and set aside.

- On a large plate, pour your flour and set aside.

- Separate egg yolks from whites. In a large bowl, whip whites thoroughly until firm picks.
Them add yolks, one by one, while continue whipping.

- Place all three - chicken pieces, flour, and then whipped eggs, next to your stove. Pour about 4 tablespoons of oil into a large skillet and hit it until it's hot but not smoking.

- Dredge chicken schnitzel, first, in a flour, then in eggs, let excess of eggs drip back to a bowl for a second or two and then place your schnitzel onto hot skillet. Your whipped eggs will separate into liquid part on a bottom and foam on a top - no worry, just dip chicken all the way to the bottom to pick on both, liquid part and foam.

- Fry schnitzels on both sides on a low-medium heat - oil around chicken has to sizzle happily (not crazy), without splattering oil around.

- Fry in batches, add some oil when needed. If after second batch it's too much burned stuff on your skillet, wipe it out with a dry paper towel, add oil and continue to fry. Enjoy!