Lemon Chicken Schnitzel
1 pound boneless skinless chicken breasts
Juice of 1 lemon
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon celery salt
1 egg
1 teaspoon water
1/2 cup fine dry breadcrumbs
Cut chicken horizontally into 1/4 inch thick slices. Place between 2 pieces of wax paper and flatten chicken. Sprinkle with lemon juice: let stand 10 minutes.
In shallow dish combine flour salt thyme and celery salt; mix well.
In another shallow dish, lightly beat egg with water. Dip chicken into flour, then into egg, then into bread crumbs. Place on lightly greased baking sheet.
Bake in 400 degree F/200 degree C oven for 10-15 minutes or until chicken is no longer pink.
Makes 5 servings.
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