1. Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan. 2. In a shallow bow, beat egg with 1 tablespoon water. 3. On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt. 4. Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat. 5. In a large skillet, melt butter over medium high heat. 6. When butter begins to bubble; add schnitzels in batches without crowding. 7. Cook, turning once, until golden brown and cooked through 2-3 minutes. 8. As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
