Episode 19 - Chicken Schnitzel
This dish is rated Fleshig and can be eaten with meat meals only.






  • measuring cup
  • large frying pan
  • spatula
  • plastic wrap
  • meat mallet or pot cover
  • 2 Plates
  • 1 Bowl


  • 3 - 4 Boneless Chicken Breasts
  • 1/3 cup flour
  • 1 egg
  • 1/4 cup of water
  • 2/3 cup of dried bread crumbs or matzo meal
  • garlic powder to taste
  • onion powder to taste
  • black pepper to taste
  • 1 - 2 tbs. vegetable oil


  1. Mix egg with water in bowl.
  2. On a seperate plate mix together flour with pepper, garlic powder, and onion powder.
  3. Place bread crumbs on the other plate.
  4. Remove any visible fat from chicken breast.
  5. Place the chicken breast between 2 layers of plastic wrap.
  6. Hammer chicken breast with mallet or cover from pot on both sides to make it thinner.
  7. Heat frying pan on medium high until heated.
  8. Add 1 tbs. vegetable oil to pan.

Coating and Frying Procedure

  1. Lightly coat chicken breast in flour on both sides.
  2. Tap to shake off extra flour.
  3. Dip in egg wash.
  4. Then in bread crumbs completely coat both sides, patting lightly so that bread crumbs will stick to the chicken
  5. Place in frying pan.
  6. Fry for about 3 minutes on each side until brown.

    NOTE: To keep warm place in oven at 200 - 250 degrees. Can also be frozen with aluminum foil between layers of schnitzel and reheated at a pre-heated 400 degree oven for several minutes.

Can be served with extra wide egg noodles, carrots, and string beans.

Makes 3 - 4 servings.



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