Chicken schnitzel

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 \N Chicken Cutlets, pounded to
\N \N 1/8\" thickness
2 \N Eggs, lightly beaten
1 cup Onion, diced
2 \N Apples, cored, pared and
\N \N Thinly sliced
1½ cup Chicken Broth4
4 cups Sauerkraut
4 tablespoons Raisins
2 \N 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

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