Chicken Schnitzel

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	419419 cal
pro	44 g44g pro
total fat	15 g15g total fat
sat. fat	2 g2g sat. fat
carb	23 g23g carb
fibre	1 g1g fibre
chol	145 mg145mg chol
sodium	508 mg508mg sodium
% RDI:	-
calcium	66 calcium
iron	2020 iron
vit A	55 vit A
vit C	88 vit C
folate	1515 folate

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Pounding the chicken until thin makes it cook quickly and evenly. Anchovy paste adds a depth of flavour to the sauce so try not to leave it out. No one will know what ingredient is providing such deliciousness, and everyone will love it.

Ingredients

4 4boneless skinless chicken breastboneless skinless chicken breasts, (about 1-1/4 lb/750 g)
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1/4 tsp dried thyme 1/4 1/4tsp tspdried thyme
1 egg 1 1eggeggs
2/3 cup dry bread crumbs 2/3 2/3cup cupdry bread crumbs
1/4 cup finely chopped fresh parsley 1/4 1/4cup cupfinely chopped fresh parsley
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp anchovy paste , (optional)1 1tsp tspanchovy paste, (optional)
1/4 cup chicken stock 1/4 1/4cup cupchicken stock
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp cornstarch 1 1tsp tspcornstarch

Preparation

Between sheets of waxed paper and using mallet, pound chicken to 1/4-inch (5 mm) thickness.

In shallow dish, whisk together flour, salt, pepper and thyme. In separate shallow dish, whisk egg with 2 tbsp (25 mL) water. In third shallow dish, combine bread crumbs with half of the parsley.

Dip chicken into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into bread crumb mixture, patting to coat evenly. (Make-ahead: Place on waxed paper-lined baking sheet; cover with plastic wrap and refrigerate for up to 4 hours.)

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry chicken, in batches and using remaining oil as necessary, until no longer pink inside, about 4 minutes. Remove to platter and keep warm.

Add garlic, and anchovy paste (if using) to pan; cook over medium heat just until garlic turns golden, about 20 seconds. Add stock and lemon juice; bring to boil, scraping up brown bits from bottom of pan.

In small bowl, combine cornstarch with 2 tsp (10 mL) cold water; stir into sauce and cook until thickened, about 1 minute. Pour over chicken; sprinkle with remaining parsley.

Source : Canadian Living Magazine: May 2004