I thawed out a chicken breast last night and for lunch I made chicken schnitzels. Instead of pounding the breast out to make it thinner, I sliced it into three schnitzel pieces. I pounded them a bit just to thin them a bit more.
In a large shallow baking dish I combined some bread crumbs and cajun spices. I coated the schnitzel pieces in a beaten egg, then in the crumbs. I panfried them in a bit of oil for a few minutes each side until the crumbs became golden brown.