Chicken Schnitzel

 

Ingredients:

4

 

Skinless, Boneless Chicken Breasts (1-1/4 Lb Each)

½

Cup

All-Purpose Flour

1

Tsp

Salt

¼

Tsp

Black Pepper

2

 

Large Eggs

1

Cup

Bread Crumbs

6

Tbl

Vegetable Oil

2

Tbl

Parsley, Chopped

4

Tbl

Butter

Bearnaise Sauce

4

 

Egg Yolks

1

Tbl

Vinegar

½

Tsp

Salt

½

Cup

Butter, Melted

1

Tbl

Green Onion, Chopped

1

Tbl

Parsley, Chopped

Directions:

Pound each chicken piece between 2 sheets of plastic wrap to ¼” thickness with a meat tenderizer or rolling pin (can also be done by your butcher).

Stir together flour, salt, and pepper in a shallow bowl. Whisk together eggs and a pinch of salt in a separate shallow bowl. Place the bread crumbs on a different plate

Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs. , coating completely. Transfer to a wax paper lined plate and let chill for 10 minutes.

Heat 2 tablespoons oil in a 12” skillet over medium high heat until hot. Fry chicken in 2-3 batches with out crowding, turning once, until golden brown and cooked through, about 3 minutes per batch. Transfer to a warm plate. Add oil as needed to finish frying all the chicken.

Either serve chicken by Adding butter to skillet until melted, stir in the parsley and pour over chicken to serve. Or by serving with Bearnaise Sauce

Béarnaise Sauce:  Place egg yolks, vinegar, and salt in a blender or food processor. Turn on high speed; remove cap from blender top and add melted butter thru the hole a little at a time. Blend until smooth and well combined. Stir in green onion and parsley

 

Yields

4 servings

 

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