Wienersnitzle
Kath thorn
Crispy thin chicken cutlets with a little lemon and capers. This dish is THE family favorite. Its a little trouble to make, but so worth it.
ingredients
- 4 chicken breast halves without skin pounded flat
- 1 egg beaten
- 1/2 cup flour
- 2 cups seasoned breadcrumbs
- 3/4 cup olive oil
- 1 lemon
- capers
directions
- 1
Pound the breasts out flat and coat each one with flour. roll in the eggwash, and then coat with the breadcrumbs. (I like to use the italian ones that have a little parmesean cheese) and then refridgerate for half hour. Fry in olive oil until brown on both sides and the chicken is firm.. place on paper towels to drain and squeese lemon juice over the top. Add capers and serve
- 2
I can not think of a time that I have not at least doubled this.sometimes tripled.
- 3
This dish is traditionally served with a fried egg on top of it.....icky...
notes
We served this at Nich and Jennis Wedding rehearsal dinner.
Source: Tony VonNudegg
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