Our lives have been quite eventful since my last post. We have our sweet, newest blessing. What a spunky, luttle bundle of joy she is. I have kept up with my German recipes and have many to share! German pancakes, Apple Strudel (from my grandmother) and Schnitzel.
(AKA, the lazy way to make schnitzel)
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon garlic salt
1/4 teaspoon any msg-free season salt
1/4 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1/4 cup milk (I use almond milk)
1/2 cup dry breadcrumbs
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salts and pepper.
Place flour in a shallow bowl. Combine egg and milk in a shallow dish.
Coat 1 chicken breast half in flour, turning to coat; shake off excess flour.
Dip in egg mixture; dredge in breadcrumb mixture.
Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumbs.
Heat oil in a large skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned.Turn heat to low and let simmer until chicken is done.
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