Dusseldorf chicken schnitzel

Yield: 1 Servings

Measure Ingredient
2 pounds Chicken breast; split, boned, skinne
⅓ cup Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
2 \N Eggs; beaten
2 tablespoons Water
½ cup Dry bread crumbs
⅓ cup Parmesan cheese
⅓ cup Margarine

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.

Recipe By : EAT-L

Posted to EAT-L Digest 18 October 96 Date: Sat, 19 Oct 1996 08:47:28 -0500 From: Pat Roll <familyroll@...>

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