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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Modified from German Schweinsnitzel Ingredients:
4 boneless skinless chicken breasts |
1 egg |
2 cups breadcrumbs |
4 tablespoons salted butter |
1 fresh lemon, cut into 4 wedges |
Directions:
1. Preheat oven to 350°F.
2. Place breadcrumbs on a shallow bowl set aside.
3. Beat the egg in a different bowl.
4. Tenderize chicken breasts with fork. Beat with the back of the knife to slightly flatten it.
5. Dip chicken in egg, and then roll in crumbs, cover completely. Discard leftover egg and crumbs.
6. Melt butter in a killet on high. Fry breaded chicken in butter for 2 min each side or until golden brown.
7. Place half cooked chicken uncovered in a lined cookie sheet, bake for 20 minute, cut into the thickest part of the breast to check it's no longer pink. Bake longer if necessary, check every 5 minutes.
8. Serve hot with lemon.
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