Be Prepared -Cheese Schnitzel

Always read the whole recipe before you start. Otherwise, what you think will take you only a half an hour may turn out to be two and half hours. The recipe below says to refrigerate the cutlets for two hours. You really don't need to. I put them in the refrigerator for about 40 minutes. I used a combination of butter and olive oil when I cooked the cutlets. We squeezed a little lemon on the cutlets, too.
I made baked potatoes on the grill and sauteed green beans with onion and garlic.

CHEESE SCHNITZEL


6 chicken thighs
Salt and pepper
2 tbsp lemon juice
1 egg
1 tbsp cold water
2 tbsp cooking oil
1/2 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup flour
6 tbsp margarine


De-bone chicken thighs and pound between wax paper to form cutlets. Salt and pepper and sprinkle with lemon juice, both sides. Let stand 30 minutes. Blend egg, water and oil and set aside. Combine crumbs and parmesan cheese and set aside. Coat cutlets with flour. Dip in egg mixture and allow excess to run off. Coat with cheese mixture and refrigerate for 2 hours.


Melt half of margarine in large skillet. Cook 2 or 3 cutlets at a time over medium heat. Do not crowd meat in skillet. Brown each side about 3 minutes. Place in warm oven while cooking remaining cutlets.





Serve with buttered noodles.
May be wrapped in foil and frozen. To reheat, remove foil, place on cookie sheet and heat in 400 degree oven about 17 minutes or until oil bubbles around edges.