Chicken Schnitzel
Source of Recipe
Lawrence Kellie
List of Ingredients
1/3 cup Flour
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/3 cup Dried Bread Crumbs
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
3 tablespoons Vegetable Oil
4 each Chicken Cutlets, pounded to 1/8" thick
2 Eggs, lightly beaten
1 cup Onion, diced
2 Apples, cored, pared and thin sliced
1 1/2 cups Chicken Broth
4 cups Sauerkraut
4 tablespoons Raisins
2 Lemons, thinly sliced Recipe
On plate, combine 4 Tblsp. flour with salt and pepper. On second plate, combine bread crumbs, paprika and garlic powder. In alrge skillet, heat oil; dredge each cutlet in seasoned flour, dip in beaten egg. Then coat in bread crumbs, then place in skillet. Quickly brown chicken on both sides, about 2 minutes per side. Remove chicken to plate and keep warm. In same skillet, combine onion and apple and saute over medium heat until softened, about 5 minutes.
Sprinkle remaining flour over mixture and stir to combine. Gradually stir in broth and, stirring constantly, bring to boil. Reduce heat and let simmr until mixture thickens, about 5 minutes. Stir in sauerkraut and raisins and cook, stirring, until mixture is heated through. To serve, spoon sauerkraut mixture onto the center of serving plate and surround with chicken pieces; garnish chicken with lemon slices. Serves 4.
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