Recipe: Chicken Schnitzel

Chicken Schnitzel


1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
2 Chicken breasts, filleted and pounded thin (makes 4 thin breasts)
1 egg, beaten
2 Tbs dried minced onion
1 can Cream of Mushroom Soup
1 cup Chicken Stock
1 tablespoon cornstarch
1/2 cup sour cream


1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate shallow dish. Heat oil in a large skillet over medium-high heat. Dip chicken in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2. Remove the chicken to a platter and keep warm. Add onion and cream of mushroom to the skillet and cook until lightly browned. Pour in stock. Simmer for about 20 minutes, you want this to reduce a bit. Stir together the cornstarch and sour cream then stir it into the skillet. Cook over low heat until thickened but do not boil. Spoon over the chicken and serve immediately.

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