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Chicken Jägerschnitzel




Source of Recipe


Marty and Avrum


List of Ingredients




FOR THE CHICKEN:
2 cups fine dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 tsp Knorr Condiment for Meat
Salt and freshly ground black pepper
2 Eggs
2 tbsp Water
4 Chicken breasts, skinned and boned
1 cup Imperial Culinesse creamy vegetable oil

FOR THE TOPPING:
1 pkt Knorr Roasted Garlic with Red Wine Sauce, prepared as directed
1 tsp Tomato paste, optional1tbsp Sour cream
2 Portabello mushrooms, cleaned and sliced
2 tbsp Imperial Culinesse

Recipe



FOR THE CHICKEN:
1. Mix bread crumbs, parmesan cheese, and seasonings together in a bowl.
2. In another bowl, beat the eggs and water together.
3. Dip one piece of chicken in the egg and then in the bread crumb mixture to coat on both sides. Remove to a plate. Continue with all the chicken pieces.
4. Heat the Imperial Culinesse oil in a large frying pan over medium high heat.
5. Cook the chicken until golden brown on both sides.

FOR THE TOPPING:
1. Heat the Culinesse in a pan and sauté the mushrooms
2. Add the Knorr sauce, tomato paste and sour cream and bring to a low simmer for three minutes
3. Spoon over the schnitzel and serve

Servings: Max: 4