The German word for "cutlet,"
a schnitzel describes flattened meat that is dipped in egg and
then breaded and fried. This Chicken Schnitzel with Lemon is
a simple, delicious breaded chicken dish, made tangy with the
flavor of lemon. Serve with mashed potatoes, rye rolls and a
dark green vegetable like spinach or green beans for a complete
meal. For an even more authentic German experience, add a rich
German beer.
Chicken Schnitzel
with Lemon
4 boneless, skinless chicken
breast halves
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine, dry bread crumbs
1/4 cup vegetable oil
2 tablespoons butter
1 lemon, cut into wedges
Lay chicken breasts between
2 sheets of plastic wrap and pound into 1/4-inch thickness.
In shallow pie pan or
dish, mix together flour, salt and pepper. In second shallow
dish or pan, beat eggs lightly. In third shallow dish or pan,
place breadcrumbs.
One at a time, dip each
chicken breast half first into the flour mixture, coating thoroughly
and dusting off excess. Dip chicken breast next in egg, covering
completely. Finally, coat chicken with bread crumbs. Place each
breaded chicken breast half on plate or on small sheet pan.
In large, non-stick skillet,
place vegetable oil and butter. Warm over medium heat. Place
chicken in skillet, cooking while turning, browning very well
on both sides, about two minutes per side. Transfer chicken to
paper-towel-lined plate or sheet pan.
Serve with lemon wedges.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
