My son was volunteering for a charity and their booth was at an Oktoberfest fair. All the super tasty smells that were filling the air was driving me nuts. I didn't buy anything that on Saturday but decided I would try and make something myself. I whipped up a batch of chicken schnitzel...something I have never made.
Have a look and tell me what you think.
It gets four stars from the Sargent family even my picky son thought it was great. I got this recipe from Bon Appetit. Here is a link to their website: BON APPETIT
Chicken Schnitzel INGREDIENTS
• 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour (for dredging)
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
• 2 tablespoons canola oil, divided
• 2 tablespoons unsalted butter, divided
• Chopped flat-leaf parsley
• Lemon wedges
• • Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
• Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts) Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. (I actually had to do them one at a time since that was all that would fit in the pan.)
Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
• RECIPE BY Jeanne Kelley
I served it with new potatoes and roasted garlic...not very Austrian I guess but it all tasted fabulous!!!
Chicken Schnitzel INGREDIENTS
• 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour (for dredging)
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
• 2 tablespoons canola oil, divided
• 2 tablespoons unsalted butter, divided
• Chopped flat-leaf parsley
• Lemon wedges
• • Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
• Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts) Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. (I actually had to do them one at a time since that was all that would fit in the pan.)
Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
• RECIPE BY Jeanne Kelley
I served it with new potatoes and roasted garlic...not very Austrian I guess but it all tasted fabulous!!!
2 comments:
Oh this looks really good. Really good.
Have a fabulous day. ☺
Thanks Sandee Got to love the internet for finding recipes :D
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