|Joy of Cooking: All About Chicken|
|by Marion Rombauer Becker|
The book that taught America how to cook, now illustrated with glorious color photography ALL ABOUT CHICKEN A fresh and original way to put the cl...
1 - 10 of 13 for chicken schnitzel
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1. Beat chicken with a mallet ... Serves 5 to 6 people. 1. In saucepan cook onion in oil until brown. 2. Add water, sauce mix and wine and cook until thick.
Put eggs in ... bread crumbs. Season both sides of chicken pieces. Coat chicken with eggs. Coat with bread crumbs. Fry in pan until light brown or done.
Pound chicken breasts thin after ... butter or fat until golden brown. Drain on paper towels and serve immediately with lemon garnish and chopped parsley.
Flatten chicken between wax paper ... Clarified Butter: Melt over low heat. Do not stir. Skim fat off top. Butter left is clarified butter, won't turn brown.
Prepare Bound Breading ... Salt and pepper chicken. One piece ... buttered noodles. Serves 2 people. Extra breading may be stored in freezer for future use.
Italian bread crumbs make it very flavorful. Cut chicken horizontally into 1/4 ... uncovered, on high for 4 minutes or until chicken is no longer pink inside.
Pound pork to 1/4 to 1/8 thickness. Cut edges with slits to prevent curling. Coat with mixture of flour, seasoned salt, and pepper. Combine egg and ...
Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned ...
Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from ...
Pound pork to 1/4- to 1/8-inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned ...
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