"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crunchy Schnitzel Strips Recipe

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This recipe for Crunchy Schnitzel Strips, by , is from The Dvora Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

estee dvora
Added: Monday, March 2, 2009




2 pounds chicken tenders, or breasts sliced into strips
1/2 teaspoon salt Substitution 1/2 Teaspoon Chicken soup consume' I prefer the consume' less salty..
1/4 teaspoon pepper
1/4 cup mustard
1/4 cup mayonnaise
6 cups cornflakes
Half to one cup Bread Crumbs
1-2 Tablespoons olive oil Optional
*Adjust Measurements According to Quantity

1/4 Cups Duck sauces
1 1/2 tablespoons mustard
1 Tablespoon Mayonnaise Optional
A little lemon

1. Heat the oven to 450. In a large bowl, toss together the chicken, salt/Consume', pepper, mustard, olive oil and mayonnaise .

2. To make the coating, place the flakes in a sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large, shallow bowl along side with a shallow bowl for the breadcrumbs.

3. Dredge the chicken in the cornflakes and then in the breadcrumbs and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning.

4. Bake the chicken for 15-20 minutes . or until the tenders are cooked through and crispy on the outside may have to rotate once .(they will crisp up even more as they cool). Let them cool a little before enjoying




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