FOOD DIARY: February 18th Chicken Snitzel

Last night Diane made one of my favourite meals: a breaded, fried chicken schnitzel. 

Before this main course I sliced some beautiful Swiss Brown mushrooms which Diane then fried in butter and we had them as a first course.

She then made the main by dredging the thinly sliced and flattened chicken breast pieces first in flour, then lightly scrambled egg and then in coarse bread crumbs before being lightly fried.  She served these with baked potato wedges that had been lightly fried after a dusting of smoked paprika.

After this delicious main Diane served a French brie.

As a beverage we enjoyed a bottle of 3 Corners Enterprise Chardonnay.

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