Recipe Box # 16 - Yum Yum Shnitzle
Yum Yum Shnitzel
4 chicken cutlets
1 egg, beaten
1 cup potato chip crumbs
Sauce 1/2 cup ketchup
1/3 cup apple vinegar
1/2 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/3 cup brown sugar
Preheat oven to 350 degrees.
Place beaten egg in a shallow bowl and dip in cutlets, one at a time.
Take egg coated cutlet and dip it into crumbs until coated on both sides.
Place on parchment paper on a cookie sheet.
Bake chicken for 30 minutes at 350 degrees.
While chicken is baking, mix all of the sauce ingredients and boil in a small saucepan. Cook for only a few minutes until it thickens slightly.
Pour over the chicken on baking sheet so each piece is coated on top and sides.
Bake for another 20 minutes and you are ready to enjoy this dish. Serve with rice or quinoa and a salad or green vegetable.
Peanut Butter Pecan Biscotto - Bibi's Culinary Journal
Chinese Chili - Food Done Light
Tonight starts the holiest day in the year, Yom Kippur. This is a serious fast day and there is a lot of prep done for the meals before and after the 25 hour fast. As a result, I am shortening the list of featured recipes to cook. I am guessing that the above two will inspire you enough to make up for the lack of number.