Friday, October 9, 2009

Lemon Chicken Schnitzel

This simple, but yummy dish is from Anne Lindsay’s Smart Cooking--supposedly the cookbook that “began Canada’s healthy eating revolution.” Whatev. It tastes good, it’s easy and it’s healthy and that’s all we really care about.

1 lb boneless skinless chicken breasts

juice of at least 1 large lemon

¼ cup flour

½ tsp crushed dried thyme

½ tsp celery salt

1 egg

2 tsp water

½ cup to 1 cup breadcrumbs

1. Preheat oven to 400°. Spray baking sheet with cooking spray.

2. Cut chicken breasts in half so that each piece is about ¼ -inch thick. Place the chicken between 2 pieces of wax paper and pound it with the bottom of a bottle until it’s flat.

3. Sprinkle chicken with lemon juice and let it sit for 10 minutes.

4. Combine flour, thyme and celery salt in a shallow dish.

5. In another shallow dish, lightly beat egg with water.

6. Add breadcrumbs to a third shallow dish.

7. Dip chicken in flour mixture, then egg, then breadcrumbs. Place on baking sheet and bake for 10-15 minutes.

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