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Ingredients
  • 8 chicken cutlets, pounded very thin
  • Salt and pepper
  • ½ cup sour cream
  • ¼ cup dill pickle relish
  • ¼ cup ketchup
  • ¾ cup sauerkraut, rinsed and drained well
  • ¼ pound thinly sliced Swiss cheese, chopped
  • ¼ pound lean corned beef, chopped
  • Flour, for dredging
  • 3 large eggs or egg whites, beaten
  • 3 slices rye bread, toasted and ground into fine breadcrumbs
  • ½ cup plain breadcrumbs
  • Vegetable oil, for frying
  • Chopped dill or parsley, for garnish (optional)
  • 1 lemon, chopped into 4 wedges
  • Deli pickle wedges, for serving
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