Walnut-Crusted Chicken Schnitzel | This recipe is for chicken, but you can use pork or veal. Modify cooking time to accommodate requirements.
INGREDIENTS
4 chicken breasts (boneless/skinless)
1 egg
5 tablespoons bread crumbs
5 tablespoons ground walnuts
5 tablespoons flour
4 tablespoons butter or margarine
1 small onion (diced)
1 tablespoon curry powder
1½ cups whipping cream
2 tablespoons lemon juice
3 teaspoons cornstarch
salt
pepper
PREPARATION
- Beat egg in a shallow dish with salt and pepper.
- Mix bread crumbs with walnuts and set aside.
- Pound each chicken breast to ¾-inch thickness.
- Dip each chicken breast into flour, then in egg mixture, then in bread crumbs with walnuts.
COOKING PHASE
- Melt butter or margarine in large skillet.
- Brown the meat on both sides, turn down heat and cook for 20 minutes.
- Place breast on a platter, add diced onion to drippings into skillet and sauté until glazed.
- Add curry powder, stir in whipping cream.
- Make a paste with cornstarch and lemon juice, stir into cream and bring to a boil, stirring constantly until thickened and smooth.
- Season with salt and pepper and a dash of sugar. Place chicken breast in sauce and simmer gently for five minutes.
Serve immediately.
Serves 4
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