Chicken schnitzel

ChickenSchnitzel
Dinner tonight, May 26, 2015
Dinner tonight, May 22, 2013
Fast and absolute delicious deluxe dish, for everyday or when you have guests
4 Servings
  • 4 boneless skinless chicken breasts
  • 1 egg
  • 2 cups breadcrumbs
  • 4 tablespoons salted butter
  • 1 fresh lemon, cut into 4 wedges
  • 4 small sardins in oil
  • capers
1) Preheat oven to 350°F.
2) Place breadcrumbs on a shallow bowl set aside.
3) Beat the egg in a different bowl.
4) Tenderise chicken breasts with fork. Beat with the back of the knife to slightly flatten it.
5) Dip chicken in egg, and then roll in crumbs, cover completely. Discard leftover egg and crumbs.
6) Melt butter in a skillet on high. Fry breaded chicken in butter for 2 min each side or until golden brown.
7) Place half cooked chicken uncovered in a lined cookie sheet, bake for 20 minute, cut into the thickest part of the breast to check it's no longer pink. Bake longer if necessary, check every 5 minutes. Top with sardins and capers.

Notes Serve hot with lemon.

Nutritional notes:
Serving Size: 1 (198 g)
Calories per servings 467.5

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