Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Flour |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅓ cup | Dried Bread Crumbs |
| ⅛ teaspoon | Paprika |
| ⅛ teaspoon | Garlic Powder |
| 3 tablespoons | Vegetable Oil |
| 4 | Chicken Cutlets, pounded to |
| 1/8" thickness | |
| 2 | Eggs, lightly beaten |
| 1 cup | Onion, diced |
| 2 | Apples, cored, pared and |
| Thinly sliced | |
| 1½ cup | Chicken Broth4 |
| 4 cups | Sauerkraut |
| 4 tablespoons | Raisins |
| 2 | Lemons, thinly sliced |
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