Wienersnitzle
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.
4 chicken breast halves without skin pounded flat
- 2 eggs beaten
- ½ cup flour
- 2 cups seasoned breadcrumbs
- ¾ cup olive oil
- 1 lemon
- capers
Method:
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
I can not think of a time that I have not at least doubled this......sometimes tripled.
This dish is traditionally made with veal and served with a fried egg on top of it.....icky...we don't make it like that. The recipe was given to me by my friend, Tony, and then I altered it a little to our liking. Thanks Tony!!!
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