Recipe - Dusseldorf Chicken Schnitzel

2 pound Chicken breast; split,
boned, skinne
1/3 cup Flour
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 Eggs; beaten
2 tablespoon Water
One half cup Dry bread crumbs
1/3 cup Parmesan cheese
1/3 cup Margarine

Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat
chicken. Dip in combined egg and water, coat with combined crumbs and
cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until
done, turning once. Serve with lemon.
Recipe By : EATL

Posted to EATL Digest 18 October 96

Date: Sat, 19 Oct 1996 08:47:28 0500

From: Pat Roll familyroll@NWOHIO.COM