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As many chicken or turkey schnitzels as you wish, either as they come from the package or split in halves horizontally if thick enough
Salt and pepper the schnitzels. Dip and coat each in 3 plates:
1. Combine the flour and paprika
Sauté the schnitzels in heated oil or margarine over medium heat, until golden on each side. If necessary finish, in a preheated 375°F oven until done.
Remove the schnitzels from the skillet. To the empty skillet, add and deglaze with the sherry, then pieces of the cold margarine.
Place each schnitzel on a slice of thin cut rye bread and pour the pan sauce over each.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
Salt and pepper
1 cup flour
2 tsp. paprika
2 eggs, beaten with a little water
1-1/2 cups peeled and very finely ground almonds, or almond meal
1/2 cup bread crumbs
Large handful of chopped parsley, either flat leaf or curly
1/3 cup dry sherry
2 tbsp. margarine or oil
Thin rye bread slices
2. Beat eggs with a little water
3. Grind finely the almonds and crumbs; add the parsley. Or, if you have already grated almonds, then combine with the crumbs and parsley
This is one of my best schnitzel recipes.