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We all end up with those one or two pieces of shnitzel or chicken or deli—or really, any protein that’s not enough to feed someone—but we certainly don’t want to get rid of it. So I use it to make a big salad, and my kids always love it! It’s a great addition to a Sunday night supper.
lettuce
2 Roma tomatoes, sliced
1/4 red onion, sliced into thin strips
shnitzel, sliced (use leftovers, or see recipe below)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 package of chicken cutlets (approximately 2 pounds)
2 cups Gefen Bread Crumbs
2 eggs, beaten
1 cup Glicks Flour
salt
oil
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet, oil it, and set it aside.
Dredge the cutlets in the flour, then egg, then bread crumbs.
Place the shnitzels on the cookie sheet. Bake for 30 minutes, flipping halfway through the cooking time.
As soon as the shnitzels come out of the oven, sprinkle them with salt.
Place lettuce and cut-up vegetables in a bowl or platter and add the cut-up shnitzel.
Drizzle with olive oil and herbs, or use your favorite salad dressing.
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