Chicken Schnitzel

May 26, 2017

1/4 c. breadcrumbs

1/4 c. grated Parmesan cheese

1 egg, beaten

1 - 2 small garlic cloves, minced

salt and lemon pepper to taste

6 boneless skinless chicken breasts, pounded until very thin

1/2 c. flour

6 T. butter

1 lemon, sliced

 

Mix together bread crumbs and Parmesan cheese.

Add salt, lemon pepper, and garlic to beaten egg.

Coat chicken breasts in flour, then egg, then breadcrumb/cheese combo. 

Cover with foil or wax paper and refrigerate (you want to cook when cold so coating stays on).  Heat 2 T. butter in large skillet over medium-high heat, and cook 2 chicken breasts on both sides until no longer raw (approximately 6 - 10 minutes; check with a small knife). 

Repeat with remaining butter and chicken.

Serve with butter poured over chicken and a slice of lemon.

Serves 6.

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