A favorite in our house.

4 chicken breasts
¼ cup plain flour
1 egg, lightly beaten
¼ cup milk
1 cup breadcrumbs
2 Tbs olive oil
2 Tbs butter

1. Use meat mallet to pound chicken until it is fairly thin

2. Dust chicken lightly with flour; shake off excess flour.

3. Dip chicken into combined eggs and milk.

4. Coat with bread crumbs; press crumbs on firmly. Refrigerate 1 hour before cooking.

5. Heat oil and butter in large frying pan; cook chicken about 3 minutes, each side, or until crumbs are golden brown; drain on kitchen paper.

Serve immediately with hot vegetables or salad and lemon wedges, if desired. We like ours with boiled potatoes and little lingonberry jam.

Serves 4

* If you substitute veal for the chicken breasts it is Wiener Schnitzel.

[0]Chicken Schnitzel