Chicken Schnitzel

The stereotypes of the Germans as a man born with a monkey wrench in his hand and eating vast quantities of sausage and sauerkraut should really be discarded. After all, the French eat more sauerkraut--they just call it choucroute (pronounced shoo kroot'). Deutschland, however, does produce some wonderful food--wiener schnitzel being just one example. When you schnitzel something, you take a piece of meat and dip it in egg and bread crumbs, then fry it up in oil or butter and it is often garnished with lemon, capers or if you're real adventurous--anchovies! The wiener part is the veal. We use the same method with chicken and it makes a nice healthy fare. For 2 people you'll need:

2 ea.              boneless, skinless chicken breast
1/4 cup            flour
2 ea.              egg whites
1 cup              bread crumbs
1/4 cup            low cholesterol oil
1 wedge            fresh lemon
to taste           white pepper

If your chicken breasts are thick, pound them out first. Dust them lightly with flour and dip into the egg whites. Then, coat them with bread crumbs. Heat the oil up in your fry pan and cook the chicken breasts, making sure you do not burn the bread crumbs. Cook on both sides until golden brown. Squeeze the fresh lemon on the chicken and sprinkle with white pepper.

Serve them with cooked potatoes that are mashed with margerine, pepper and skim milk. To give it a real German touch, take fresh cabbage, cut it thin and saute it in oil with granulated garlic and fresh herbs. This tastes somewhat like sauerkraut but without all the added sodium. There's a delightful white wine to serve with this one--try New Zealand's Cloudy Bay. There's a hint of lemon in it that marries well with this entrée. So, swap the porridge and oatcakes for schnitzel and strudel, and as always, a creative cook is a good cook.