I haven’t posted a recipe in awhile. This is actually a recipe meant for veal rather than chicken but the veal is a little pricey so I’ve been making it with chicken. (Don’t you dare email me about how mean they are to the baby cows unless you have a certificate stating that those leather shoes you are wearing were made only from cows that died of old age.)

This is super easy to make and tastes great. But it does take a little time and dirties a lot of dishes.

Chicken Schnitzel

1 lb chicken breasts or tenderloins

lemon juice (like Real Lemon in a bottle)

flour

plain bread crumbs

Kraft Parmesan Cheese (in this case it actually is better than the good cheese)

3 eggs

1 lemon

If you are using breasts, cut into several pieces (if using tenderloin, they can are already small). Place the chicken between 2 pieces of saran wrap and pound very thin with a meat tenderizer.

Set up an assembly line. A bowl with the Real Lemon juice (about 1/2 cup I would guess), a plate with flour, a bowl with egg beaten, a plate with equal parts bread crumbs and parmesan cheese – maybe 1/2 cup of each mixed together. Dip the chicken pieces in that order (lemon, flour, egg, bread crumb/cheese mix). Place them on plate and let sit for 20 – 30 minutes.

Saute the chicken in a pat of butter or oil until golden. (If you pounded it thin, the chicken inside will be done when the outside is golden.) Serve with a lemon wedge – squeeze lemon liberally all over your chicken before you eat it (trust me on this – it really adds to the flavor).

The finished product: