Economy Wienerschnizel

By gnoll

Ingredients

• 3 boneless chicken breasts
• 1/4 C flour
• 1 t. salt
• 1/4 t. pepper
• 2 eggs
• 2 C. bread crumbs
• 1/4 C. butter
• 1/4 C. olive or vegetable oil

Details

Servings 8
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Slice across the chicken breasts to make thin slices or pound with a mallet.
Pour the flour on one plate and the bread crumbs on another.
In a shallow soup bowl mix the eggs with 2 T. water, salt and pepper.
Press the chicken cutlets one at a time in the four, covering both sides, then dip in the egg to cover both sides. Allow some of the egg to drip off and place on the plate with bread crumbs.
Press into the crumbs, covering both sides and place on plate in a single layer, using plastic wrap between layer. This can be done ahead and chilled until ready to cook.
Heat a large skillet over medium heat with enough oil and butter to cover the bottom until sizzling. Saute 2 or 3 cutlets for 2 to 3 minutes until golden brown. Do not over crowd the pan or the wienerschnitzel gets greasy. Drain on paper towels and keep warm until all are cooked.

NOTES: Brown noodles or spaetzle in the pan after frying the chicken. Some family members like applesauce as a side and others prefer barbecue sauce as a condiment - Betty Franklin