an old favoritePosted: February 23, 2017 Filed under: Cooking, Recipes 2 Comments
I have been making this dish for many decades. My first wife Ruth, who died suddenly in 1989, introduced me to the basic concept. In fact, I think that I requested she make it so often that it sometimes irked her. But she made it anyway. How closely what she made resembled what I make today I can’t really say after all these years. But her dish was the basis of and inspiration for my current version. I make this dish on a regular basis, varying the spices and the form of bread crumbs that I use. Whatever the variation, Terry always seems to enjoy it.
Fried Breaded Chicken Breast
- boneless chicken breasts
- wheat germ
- bread crumbs
- olive oil
- spices: granulated onion, granulated garlic, cayenne or chili powder, Italian herbs, freshly ground black pepper
- If the chicken breasts are thick, slice horizontally and pound thin. Or buy thin chicken breasts.
- Mix the wheat germ and bread crumbs in a large plastic bag. If I have an old loaf of sourdough I like to dry out a slice and granulate it.
- Add the spices to the mixture and mix well.
- Add the chicken. Shake and coat.
- Add olive oil to a frying pan and heat.
- Cook the chicken on both sides until done.
Serve with Nice Rice (aka Uncle Ben’s Long Grain and Wild, original recipe).
Sounds like schnitzel
Guess so, though Ruth never used the word that I recall.