Austrian Chicken Schnitzels

1. 1

   Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan.

2. 2

   In a shallow bow, beat egg with 1 tablespoon water.

3. 3

   On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt.

4. 4

   Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat.

5. 5

   In a large skillet, melt butter over medium high heat.

6. 6

   When butter begins to bubble; add schnitzels in batches without crowding.

7. 7

   Cook, turning once, until golden brown and cooked through 2-3 minutes.

8. 8

   As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm.

No additional tips available.