Classic German Chicken Schnitzel with Vegetable Medley

Method

1. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2. In a shallow dish, mix flour, salt, and pepper. In another, beat eggs with milk. In a third, combine breadcrumbs with paprika.
3. Dredge chicken in flour, then egg mixture, then breadcrumbs.
4. Heat butter in a skillet over medium heat. Cook chicken until golden and cooked through, about 4 minutes per side. Set aside.
5. In the same skillet, sauté onion, garlic, carrots, celery, and green beans until tender, about 10 minutes. Season with salt and pepper.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.