Israeli Chicken Schnitzel
(Good served with Israeli Salad!)
4 boned and skinned chicken breasts (may be cut into tenders if preferred for faster cooking)
juice of 1 lemon
1/3 c olive oil
Beat eggs in bowl. Add lemon juice and 1/2 c. water to eggs. Drop chicken breasts in egg mixture. Remove chicken breasts from beaten egg mixture and coat in flour on both sides. Heat olive oil in frying pan. Lay chicken in hot pan and season with salt, a dash garlic powder and cumin. Fry on both sides until golden brown and crispy and done in center.
This is my families favorite meal served with Israeli Salad and Couscous or mashed potatoes.