Bavarian Chicken Schnitzel Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Chicken breasts, boneless,
2 tbsp: Water,
Skinless, (about 1 1/2 lbs)
2: Eggs,
1/2 tsp: Salt,
1/2 cup: Flour,
1/2 tsp: Pepper,
3 tbsp: Butter,
1 1/4 cup: Bread crumbs, unseasoned
3 tbsp: Oil,
1 tbsp: Parsley OR varied spices,
1: Lemon, thinly sliced
1 tbsp: Grated rind of lemon,
-, optional
Directions:
This dish can be made from chicken, veal, pork and beef.
1. Place chicken between sheets of wax paper, pound with smooth
side of meat mallet or pan bottom to 1/4 inch thickness. Sprinkle
with salt and pepper. Cut each flattened breast crosswise into 2 or
3 pieces.
2. Stir together crumbs, parsley and lemon rind in shallow dish. In
separate dish, lightly beat eggs and water. Place flour in another
dish.
3. 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 or between sheets of wax paper.
Chill at least 15 minutes or up to 2 hours to set coating.
4. Heat 1 1/2 Tbls of butter and oil in large skillet. Cook
chicken over medium high heat, a few pieces at a time, 2 or 3 minutes
per side or until browned. Add more butter and oil as needed. As
pieces brown, remove to platter and keep warm.
Vary spices to make Mexican, Indian, Italian
SERVES 4
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Submitted By GAIL SHIPP On 10-11-94
Source from luhu.jp
1. Place chicken between sheets of wax paper, pound with smooth
side of meat mallet or pan bottom to 1/4 inch thickness. Sprinkle
with salt and pepper. Cut each flattened breast crosswise into 2 or
3 pieces.
2. Stir together crumbs, parsley and lemon rind in shallow dish. In
separate dish, lightly beat eggs and water. Place flour in another
dish.
3. 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 or between sheets of wax paper.
Chill at least 15 minutes or up to 2 hours to set coating.
4. Heat 1 1/2 Tbls of butter and oil in large skillet. Cook
chicken over medium high heat, a few pieces at a time, 2 or 3 minutes
per side or until browned. Add more butter and oil as needed. As
pieces brown, remove to platter and keep warm.
Vary spices to make Mexican, Indian, Italian
SERVES 4
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Submitted By GAIL SHIPP On 10-11-94
Source from luhu.jp