* Exported from MasterCook *

                        Sizzled Chicken Schnitzel

Recipe By     :Beverly Mills and Alicia Ross
Serving Size  : 4     Preparation Time :0:00
Categories    : Low-cal                         Main dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  all-purpose flour
     1/2      teaspoon  dried basil
     1/4      teaspoon  salt
     1/4      teaspoon  black pepper
  1 1/3         pounds  chicken breast halves without skin -- 4 breasts
  2        tablespoons  olive oil
     1/2           cup  bread crumbs -- plain
  1              large  egg

1. Combine the flour, basil, salt & pepper in a large zip-lock bag. Place the chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap and pound with a mallet until 1/2 inch thick. Drop each breast into the bag and shake until completely coated.

2. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Meanwhile, spread the breadcrumbs on a plate and beat the eggs in a small bowl, using a whisk or fork. Dip the chicken breasts, one at a time, first into the egg, then into the breadcrumbs, to coat both sides. Shake off any excess. Add the chicken to the skillet after you coat them.

3. Cook the breasts until the chicken is cooked through and has a golden brown crust, 3 to 4 minutes on each side. If the crumb coating begins to over-brown, reduce the heat to medium.

4. Place each breast on a serving platter and serve.

sg12003

Source:
  "Desperation Dinners"
Copyright:
  "1997"

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Per Serving: 292 Calories; 10g Fat (32.3% calories from fat); 32g Protein; 16g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 342mg Sodium.  Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0