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The Leon young chefs competition



cHIcken sCHnITZEl

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First dish

First dish

6

Ingredients

2 large eggs
1 clove garlic, minced
1⁄2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1⁄2 cup grated parmesan cheese
4 (6 ounce) chicken breasts, pounded to an even 1/4 inch thickness (skinless and boneless)
4 tablespoons olive oil
1 tablespoon butter
1⁄4 cup dry white wine (optional)
1⁄2 cup chicken stock
A squeeze of fresh lemon juice

Why did Xavi make this dish?

Because it's an Austrian dish and my grandma's Austrian. Also because i love it. Here are tips,
1. Eat outside (if you have a table and if it's sunny).
2. Have salad with it and dressing.

Why do tomatoes blush?

Because they see the salad dressing!

How to make Chicken Schnitzel

Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
In a separate shallow bowl, combine breadcrumbs and parmesan cheese (I mixed with my hands).
Dip each breasts into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
For each 2 breasts, heat 2 tbsp oil in a large non-stick pan over med-high heat.
Cook 2 breasts at a time until golden brown and cooked through, about 3 minutes per side.
Transfer the cooked chicken breasts to an oven-proof platter or dish, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
Put the rest of the breasts in the oven too.
Wash the pan clean.
Heat the butter, in pan, until melted and add wine.
Heat 30 seconds and stir in stock and lemon juice.
Season with salt and pepper.
Simmer 2 minutes.
Pour broth mixture over cutlets and serve.
Enjoy!

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