Wednesday, October 1, 2014

Oktoberfest Cravings Satisfied

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!!!


Sandee said...

Oh this looks really good. Really good.

Have a fabulous day. ☺

April Sargent said...

Thanks Sandee Got to love the internet for finding recipes :D