Thursday, January 7, 2010

Chicken Schnitzel, Two ways

quickly, while my daughter naps and i should be cleaning: this dish is one of my husband's faves, and it's gotten to be something special aroud here, as i don't make it very often because of the infamous clubhand. use tongs, you'll say. can't, impossible, incapable.
anyhoo: cut and tenderize the chicken breast and season with salt and pepper. and a bit of garlic powder and paprika if you're so inclined. beat 2 eggs with a healthy glug of milk and season that too. 2 handfuls all-purpose flour, seasoned, on a plate. mix about a cup plain breadcrumbs with 1 cup grated parmesan. take half of this mix, put it on a different plate and add 1 cup crushed/sliced/slivered almonds.
heat a thin layer of oil in the largest frying pan you've got. proceed to getting goop on your hands. dredge the chicken through the flour, then egg, then breadcrumbs. fry until golden. do the cheese mixture first, then the almonds.

serve with whatever sidedish and a salad. the one i like best is just a bunch of baby spinach, 1 avocado, 2 tomatoes, 1 green pepper, 1 small onion, a bit of feta cheese, lemon juice and olive oil. zap.

if you get a bit carried away and make a ton because, say, you don't make this very often, do this the next day:

a bit of cream cheese on the bottom slice, some baby spinach, the schnitzel, a blob of dijon on the top slice. throw in a cup of soup and there's lunch.

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