Bavarian Chicken Schnitzel
Source of Recipe
net
List of Ingredients
Bavarian Chicken Schnitzel
4 boneless, skinned chicken breast halves (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup unseasoned fine dry bread crumbs
1 tablespoon chopped parsley
grated rind of one lemon
2 eggs
2 tablespoons water
1/2 cup unsifted all-purpose flour
3 tablespoons butter
3 tablespoons corn oil
1 lemon - thinly sliced.
Recipe
Bavarian Chicken Schnitzel
Place chicken between sheets of wax paper & pound to 1/4-inch thickness. Sprinkle with salt & pepper. Cut each flattened breast crosswise into 3-4 pieces.
Stir together crumbs, parsley and lemon rind in shallow dish. In separate dish, lightly beat eggs and water. Place flour in a third.
Coat each piece of chicken lightly with flour, shaking off excess. Dip into egg mixture to coat, then bread crumbs to coat well, shaking off excess. Place on tray and chill at least 15 minuts to 2 hours to set coating.
Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons oil in large skillet. Cook chicken over medium high heat a few pieces at a time, 2-3 minutes per side or till browned. Add more butter & oil as needed. As pieces brown, remove to platter and keep warm. Garnish with lemon slices. Serves 4
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