Breaded Chicken Schnitzels

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

Breaded Chicken Schnitzels

5 –6 frozen boneless chicken breast
1-2 beaten eggs or egg whites
ca. 1 dl [0,2 pt] breadcrumbs
3-4 tablespoons of grated Parmesan cheese/Cheddar
ca. 100 g [3,5 oz] butter / margarine
1 lemon
Ribbon noodles with spinach.


Turn the thawed chicken in beaten egg and bread crumbs mixed with cheese. salt and mild paprika. Fry the schnitzels in plenty of golden butter, 4-5 min. on both side.

Serving: Serve the noodles with spinach in a deep platter or serving dish. Place the schnitzels on top and garnish with peeled lemon slices.


Ribbon noodles with spinach

1 package noodles
1 package whole leaf frozen spinach
25 g [0,9 oz] butter.

Boil the ribbon noodles in plenty salted water, as indicated on the package. Cut the slightly thawed spinach into thin strips and boiled with noodles. Drain the noodlesin in a colinder and immediately pour them back into the pan and heat through with a small knob of butter.