Bavarian Chicken Schnitzel
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INGREDIENTS 4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup unseasoned dry bread crumbs
1 tablespoon chopped parsley
Grated rind of 1 lemon
2 eggs
2 tablespoons water
1/2 cup unsifted all-purpose flour
3 tablespoons butter
3 tablespoons corn oil
1 lemon, thinly sliced, for garnishPlace chicken between pieces of wax paper and pound with the smooth side of a meat mallet or a skillet bottom to a 1/4-inch thickness. Sprinkle with the salt and pepper. Cut each flattened breast crosswise into 2 or 3 pieces.
Stir together the bread crumbs, parsley and lemon rind in a shallow dish. In a separate dish, lightly beat the eggs and the water. Place the flour in a third dish.
Coat each piece of chicken lightly with the flour, shaking off the excess. Dip into the egg mixture to coat, then the bread crumb mixture to coat well, shaking off the excess. Place on a tray or between pieces of wax paper. Chill for at least 15 minutes, or for up to 2 hours to set the coating.
Heat 1-1/2 tablespoons of the butter and 1-1/2 tablespoons of the oil in a large skillet. Cook the chicken over medium-high heat, a few pieces at a time, for 2 to 3 minutes per side, or until browned. Add more butter and oil as needed. As the pieces brown, remove to a serving platter and keep warm. Garnish with lemon slices.
Makes 4 servings