The magazine is called Annemarie Wildweisen's Kochen (
http://www.wildeisen.ch/) and is in German.
Pouletschnitzel in der Speckkruste (Chicken schnitzel in a bacon crust)
serves 4
80 gm (3 oz) bacon
1/2 bunch parsley
150 gm (5.2 oz) home made bread crumbs
8 thin chicken schnitzels (slice chicken breast in half lengthwise and flatten it a bit)
2 Tb mild mustard
3-4 Tb flour
2 eggs
1/2 dl (3 scant Tb) milk
to finish
oil/butter to fry
8 slices lean bacon (optional)
a few sprigs of parsley
Chop bacon as fine as possible. Chop parsley. Add to bread crumbs in a baking dish and rub between your fingers until it is all well mixed
Lightly brush the chicken with mustard.
Put the flour in a deep plate. Mix the milk and egg in another deep plate.
Put the chicken carefully into the flour, shaking off any extra. Put it into the egg mixture until the flour has been moistened. But the chicken into the bacon/crumb mix and press it so it is covered evenly. Keep the schnitzels cool until ready to cook.
Heat the oven to 80°C (180° F). Heat a big platter in the oven at the same time.
Heat a generous amount of oil/butter in a frying pan until hot. Fry the schnitzel, 2 at a time, for 1 1/2 to 2 minutes per side until crispy and brown. Put the cooked schnitzel immediately into the oven.
In the same frying pan brown the bacon, divide it over the chicken and garnish with the parsley.
Mary