I cooked up a new recipe – Easy Schnitzel – tasty, but nothing that made it’s way to our favorite list! We also did the veggies favorites of the hubby – Green beans in vinaigrette and finished off the meal with a new bottle of wine from here in
Today we head off for a night away for Hubby’s Birthday! A cute little inn not far from here and hopefully a stop at the Vinyard from Tuesday nights wine experience! I booked a
And of course – it snowed again last night… lordie!
Easy Schnitzel
Place each chickenbreast half between 2 sheets of heavy-duty plastic wrap; pound to1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chickenwith salt and pepper. Place flour in a shallow bowl. Combinemustard and egg in a shallow dish. Combine breadcrumbs, cheese,parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breasthalf in flour, turning to coat; shake off excess flour. Dip in eggmixture; dredge in breadcrumb mixture. Repeat procedure with remainingchicken, flour, egg mixture, and breadcrumb mixture. Heat oil ina large ovenproof nonstick skillet over medium-high heat. Add chicken;sauté 2 1/2 minutes or until browned. Remove from heat. Turn chickenover; place pan in oven. Bake at 350° for 10 minutes or until chickenis done. Serve with lemon wedges, if desired.
Preheat oven to 350°.
Yield: 4 servings (serving size: 1 chicken breast half)
