Breaded Chicken - Schnitzel

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Breaded Chicken is an easy chicken recipe that is well worth the effort. Leftovers make a delicious filling for a grilled panini sandwich or on top of salad greens for a light meal. Use a generous amount of eggs and bread crumbs to make the cooking process easier.

Ingredients for Breaded Chicken:

• 6 boneless chicken or turkey breast fillets
• 2 cups seasoned bread crumbs (I like the 'Pereg' brand) -or-
• 2 cups regular bread crumbs (season them yourself with 1 tbsp. each of garlic powder, paprika, onion powder, dried parsley, sesame seeds, 2 tsp. salt, 1 tsp. black pepper, pinch of chili powder or cayenne, if desired
• Optional: 1/2 cup finely chopped or ground pecans or cashews - stir into the breadcrumb mixture
• 2 eggs, beaten, plus 1/2 cup water
• 1/3 cup oil

Spray a large baking dish with cooking spray and set aside.

Lightly beat eggs and water together in a medium bowl. Place bread crumbs (and seasonings) into a separate bowl or shallow dish.

Heat oil in a large skillet to medium high.

Dip each fillet into the egg mixture and coat completely. Next, dip the fillet into the breadcrumbs and again, coat completely.

Transfer fillet into the heated oil. Repeat process for each chicken/turkey fillet.

Saute for a couple of minutes on each side until golden brown. Thicker pieces should be cooked longer.

Remove cooked fillets and lay flat on prepared baking dish. Bake at 325-350 degrees for about 15 minutes and serve.

Note: To make Chicken Schnitzel, dredge each fillet in flour before dipping in the egg mixture.

Serves: 6 (You can easily double the recipe).

Please send your favorite chicken recipes and other Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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