Dusseldorf Chicken Schnitzel
Yield
4 servingsPrep
45 minCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
chicken breasts
split, boned, skinned |
*
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
water
|
|
| ½ | cup |
bread crumbs
|
|
| ⅓ | cup |
Parmesan cheese
|
|
| ⅓ | cup |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
chicken breasts
split, boned, skinned |
*
|
| 79 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
water
|
|
| 118 | ml |
bread crumbs
|
|
| 79 | ml |
Parmesan cheese
|
|
| 79 | ml |
margarine
|
|
Directions
Flatten chicken to ⅛ inch thickness.
Combine flour and seasonings; coat chicken.
Dip in combined egg and water, coat with combined crumbs and cheese.
Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once.
Serve with lemon.
