Chicken Schnitzel
By: Elizabeth Mcguire
Updated: January 13, 2011
Ingredients
1 chicken breast
½ c stone grain mustard
2c bread crumbs
1 tlbsp butter
½ c white wine
1tlbsp chopped parsley
¼ c capers
1tlbsp demi glace
1 tlbsp fresh lemon juice
1 egg
1cup flour
½ cup water
Method
Cover chicken with plastic wrap & Pound chicken breast with flat side of a mallet until thin
Make egg wash by mixing egg & water thoroughly
Brush chicken on both sides with mustard
Dust with flour then egg wash & coat in breadcrumbs
In a medium size sauté pan, add oil and heat slowly until flick of water sizzles in pan
Add chicken & brown on both sides (about 1 min on each side)
Reduce heat and let cook for additional 2min
Remove from pan & place on paper towel to drain
Return pan to the heat & deglaze with lemon juice, white wine
Add capers demi glace & finish with butter
Stir & until smooth & simmering
Serve sauce over chicken
Courtesy: 1620
