MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bavarian Chicken Schnitzel
 Categories: D/g, Chicken, Boat
      Yield: 4 servings
 
      4    Chicken breasts, boneless;
           Skinless; (about 1 1/2 lbs)
    1/2 ts Salt
    1/2 ts Pepper
  1 1/4 c  Bread crumbs, unseasoned
      1 tb Parsley OR varied spices
      1 tb Grated rind of lemon
      2 tb Water
      2    Eggs
    1/2 c  Flour
      3 tb Butter
      3 tb Oil
      1    Lemon; thinly sliced
           -(optional)
 
  This dish can be made from chicken, veal, pork and beef.
  
  1.    Place chicken between sheets of wax paper, pound with
  smooth side of meat mallet or pan bottom to 1/4 inch
  thickness.  Sprinkle with salt and pepper.  Cut each
  flattened breast crosswise into 2 or 3 pieces.
  
  2.    Stir together crumbs, parsley and lemon rind in shallow
  dish.  In separate dish, lightly beat eggs and water.
  Place flour in another dish.
  
  3.    Coat each piece of chicken lightly with flour, shaking off
  excess.  Dip into egg mixture to coat, then bread crumbs to
  coat well, shaking off excess.   Place on tray or between
  sheets of wax paper.  Chill at least 15 minutes or up to 2
  hours to set coating.
  
  4.    Heat 1 1/2 Tbls  of butter and oil in large skillet.  Cook
  chicken over medium high heat, a few pieces at a time, 2 or
  3 minutes per side or until browned.  Add more butter and
  oil as needed.  As pieces brown, remove to platter and keep
  warm.
  
  Vary spices to make Mexican, Indian, Italian
  
  SERVES 4
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
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