Chicken Shnitzel

Posted by on November 8, 2006 in Blog | 0 comments


  • 1 pound boneless, skinless chicken breast
  • juice of 1 lemon
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon celery salt
  • 1 egg
  • 1 teaspoon water
  • 1/2 cup fine, dry breadcrumbs

Cut chicken horizontally into 1/4 inch thick pieces. Place between 2 pieces of waxed paper and flatten chicken slightly with a meat mallet. Sprinkle with lemon juice and let stand 10 minutes. In a shallow dish, combine flour, salt, thyme and celery salt. In another shallow dish, lightly beat egg with water. Dip chicken pieces into flour mixture, then into egg, then into bread crumbs. Fry, in a little olive oil (4 tablespoons or so), until golden brown on both sides OR bake at 400 degrees for 10-15 minutes. Serve with mashed potatoes and chicken gravy (made from a dry mix or straight from a jar). Serves four.

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