Chicken Cordon Bleu - Schnitzel Style!

"I fell in love with veal cordon bleu prepared schnitzel style in restaurants while living in Germany in the late 60's. But stateside, veal was hard to come by when I first began to replicate the recipe, so I subbed chicken breast. I have come fairly close to the 'authentic' versions my memories provide of this delicious main dish. I suppose schnitzel style offers more surface area for the yummy coating than does the traditional roulade or rolled style Cordon Bleu. Over time I have tried many crumb types for the coating but have finally settled on Japanese style bread crumbs like Panko for crispiest texture. The only garnish/seasoning I used previously was fresh lemon wedges; lately I've experimented making a cream sauce of chicken broth, white wine and cream. See Photo 12 for general sauce directions. You won't need many ingredients to make this schnitzel, but it's a tad messy and tricky to prepare so I included a tutorial of photos. I hope you'll try this "Blue Ribbon" recipe soon. It's a pleaser!..."