LEMON CHICKEN SCHNITZEL
1 lb. boneless skinless chicken breasts
Juice of 1 lemon
1/4 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. celery salt
1 tsp. water
1/2 C. fine dry breadcrumbs
Cut chicken horizontally into 1/4 inch thick slices. Place between
2 pieces of wax paper and flatten chicken. Sprinkle with lemon
juice; let stand 10 minutes.
In shallow dish combine flour salt thyme and celery salt; mix well.
In another shallow dish, lightly beat egg with water. Dip chicken
into flour, then into egg, then into bread crumbs. Place on lightly
greased baking sheet.
Bake in 400ÂºF/200Âºc oven for 10-15 minutes or until chicken is no
Makes 5 servings.