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Chicken Schnitzel




Source of Recipe


Internet


List of Ingredients




4 1/4 inch thick chicken breast halves, de-boned & skinned
2 tablespoons of olive oil
2 tablespoons of butter
3/4 cup of flour
1 egg
1 teaspoon of water
Salt
Pepper

BOUND BREADING:
1 cup of Progresso bread crumbs (sifted)
1 cup of Parmesan cheese, grated
2 tablespoons of parsley flakes
2 tablespoons of basil
1 teaspoon of oregano
1/2 teaspoon of Italian seasoning
A dash ground rosemary

Prepare Bound Breading by mixing all ingredients. Blend together water and egg (do not beat). Salt and pepper the chicken. One piece at a time, flour and toss in hands to remove excess flour. Dip entire chicken piece in egg mixture, drain slightly and cover with breading. Fold breading over chicken several times and press to be sure breading adheres, then lay on cooling rack. Let set 15 minutes before sautéing. In fry pan, heat olive oil and butter on medium heat, and place all chicken in pan; reduce heat to low. Sauté 2 minutes on each side up to 16 minutes. The key to tenderness is cooking slowly over low heat. Serve with lemon dill buttered noodles. Serves 2 people. *Extra breading may be stored in freezer for future use.


Recipe