A favorite in our house.
INGREDIENTS
- 4 chicken breasts
- ¼ cup plain flour
- 1 egg, lightly beaten
- ¼ cup milk
- 1 cup breadcrumbs
- 2 Tbs olive oil
- 2 Tbs butter
DIRECTIONS
- Use meat mallet to pound chicken until it is fairly thin.
- Dust chicken lightly with flour; shake off excess flour.
- Dip chicken into combined eggs and milk.
- Coat with bread crumbs; press crumbs on firmly. Refrigerate 1 hour before cooking.
- Heat oil and butter in large frying pan; cook chicken about 3 minutes, each side, or until crumbs are golden brown; drain on kitchen paper.
Serve immediately with hot vegetables or salad and lemon wedges, if desired. We like ours with boiled potatoes and a little lingonberry jam.
Serves 4
* If you substitute veal for the chicken breasts, it will be Wiener Schnitzel.
From the Australian Women's Weekly
