Schnitzel Eierkuchen Pa Dutch Ham Bacon Omelet Recipes

SCHNITZEL EIERKUCHEN - BACON AND HAM OMELET

Steps:

• Fry bacon until crisp.
• Remove from pan and fry ham in bacon drippings until cooked.
• Remove ham and add to bacon.
• Fry onions in drippings until translucent.
• Return meats to frying pan and mix with onion.
• Beat eggs; add milk and seasonings and pour over meat mixture.
• Stir and cook until eggs are done.
• Serve immediately on hot buttered toast.

HAM & VEGETABLE OMELET

Steps:

• For each omelet whisk together 2 eggs and 1 T. water, then season.
• Over medium heat melt 1 tsp butter.
• Pour in beaten eggs.
• When cooking lift edges for uncooked egg to run underneath.
• When fairly set place ham & vegetable mixture over omelet and fold in half and let stand for 1 minute.

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).