Chicken schnitzel

4 servings

Ingredients

QuantityIngredient
cupFlour
teaspoonSalt
teaspoonPepper
cupDried Bread Crumbs
teaspoonPaprika
teaspoonGarlic Powder
3tablespoonsVegetable Oil
4Chicken Cutlets, pounded to
1/8\" thickness
2Eggs, lightly beaten
1cupOnion, diced
2Apples, cored, pared and
Thinly sliced
cupChicken Broth4
4cupsSauerkraut
4tablespoonsRaisins
2Lemons, thinly sliced

Directions

On plate, combine 4 Tblsp. flour with salt and pepper. On second plate, combine bread crumbs, paprika and garlic powder. In large 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 simmer 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.

From: Anne Marie Chiappetta Date: 25 Jul 94 Submitted By GAIL SHIPP On 07-14-95