Wienerbackhendl ‘

A delicious, casy-to-make dish, Wiener-backhendl (vec-nchr-bahk-eyndr) may be served zoith German Potato Salad for a light snack lunch or supper.

1×4 lb. chicken, cut into

8 serving pieces

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons paprika

2 eggs, lightly beaten

6 oz. fine dry breadcrumbs

6 oz. butter

2 lemons, quartered or thinly sliced

1 tablespoon chopped fresh parsley

Rub the chicken pieces all over with the salt-, pepper and paprika. Place the eggs in one large shallow dish and the breadcrumbs in another. Dip the chicken pieces, first in the eggs then in the breadcrumbs, coating them .thoroughly and shaking off any excess.

In a large, deep frying-pan, melt half the butter over moderate heat. When the foam subsides, add half the chicken pieces to the pan and fry them, turning occasionallv with tongs, for 15 to 20 minutes or until they are browned and crisp and cooked through. Using the tongs, remove the cooked pieces from the pan and set aside on a large serving plate. Keep warm while you fry the remaining chicken pieces in the same way, adding the remaining butter as necessary.

Garnish the chicken pieces with the lemon slices or quarters and parsley, and serve at once.

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