Chicken Schnitzel

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Chicken Schnitzel

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Ingredients:

3 tabkesoiibs all-purpose flour, divided
Dash each salt and pepper
3 tablespoons plain dried bread crumbs
Dash each paprika and garlic powder
2 chicken cutlets (4 ounces each), cut into halves and pounded to 1/8 inch thickness
1 egg, lightly beaten
1 tablespoon plus 1 teaspoon vegetable oil
1/2 cup diced onion
1 small apple, cored, pared and thinly sliced
packet instant, chicken broth and seasoning mix, dissolved in 3/4 cup hot water
2 cups drained and rinsed sauerkraut
2 tablespoons raisins

Garnish

1 lemon, thinly sliced and parsley sprigs

Directions

On sheet on wax paper or a paper plate combine 2 tablespoons flour with the salt and pepper. On another sheet of wax paper or a paper plate combine bread crumbs, paprika, and garlic powder; dredge each piece of chicken in seasoned flour, dip in beaen egg, and coat with bread crumbs.

In a 12-inch nonstick skillet heat oil; add chicken pieces and quickly brown on both sides. Remove chicken to a plate and keep warm.

In same skillet combine onion and apple and saute over medium heat until softened. Sprinkle remaining tablespoon flour over mixture and stir quickly to combine; cook for 1 minute. Gradually stir in dissolved broth mix and stirring constantly; bring to a boil. Reduce heat and let simmer until mixture thickens. Stir in sauerkraut, raisins, and cook, stirring until mixture is thoroughly heated. Spoon sauerkraut mixture onto center of serving plate and surround with chicken pieces. Garnish chicke with lemon slices and parsley.