Lately, I have been building my recipe book up, because I want to start cooking more again. When I say recipe book, I am referring to a three ring binder that I has a collection of recipes that I have gathered over the years. I use tabs to separate different types of foods, etc. and it has really come in handy. I can write notes on the recipes if I want to, and I can easily copy them for friends or family. I love my recipe binder!
Anyways, back to the schnitzel. I LOVE schnitzel, but traditionally, it's made with pork. I like it better with chicken. I adapted my recipe from Bon Appetit.
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)
2-3 large eggs
1-2 tablespoons Dijon mustard
2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)--I just made my own bread crumbs by toasting pieces of bread and then throwing them into my food processor. You could also use a blender
2-4 tablespoons canola oil, divided
2-4 tablespoons unsalted butter, divided--I used salted, because YUM (duh)
Chopped flat-leaf parsley-- you don't need this unless you want to make your shit look fancy (garnish)
Lemon wedges--These really bring out the flavor of the chicken in my opinion
Step by Step Instructions:
I started with 4 boneless, skinless chicken breasts. I pounded them out using my metal meat tenderizer. I first used the spikey side, but I recommend using the smoother side. If you don't have one of these (I didn't realize I did) you could probably get creative and use whatever... Maybe a hammer... (with wax or parchment paper in between the hammer and chicken) whatever. Pound that chicken out to a thickness of about 1/8th of an inch. I did this and man, were those breasts huge after that! (I crack myself up). I ended up cutting each breast in half after the pounding and ended up with 8 decent sized pieces of chicken to work with.
Put your flour on a plate. (Get ready for your counter and everything on it to get messy.)
Beat eggs and Dijon mustard in a shallow dish. If you ended up with more chicken like I did, you may need more egg and Dijon. Adjust accordingly.
Put your bread crumbs or Panko (lazy) in another shallow dish. Again, depending on how much chicken you end up with, you may need more bread crumbs as well.
Start with 1 chicken breast at a time, dredge it in flour, and make sure to shake off the excess, then onto the egg mixture, turning to coat evenly; slap it into your bread crumbs and press them into the chicken gently to get them to stick. Make sure to coat both sides well. Transfer chicken to prepared baking sheet. Repeat with all of your chicken. I think it's important to mention that when I do this, I always use one hand for the dipping. I want to make sure one of my hands is clean so I can turn on the water to clean the dirty hand (it will get dirty and bread crummy). You may also need to scratch your nose and who wants to get raw egg on their face? You could use tongs I guess, if you’re a wuss.
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 also cut mine open and check the center to make sure they are cooked thoroughly. Who wants Salmonella (ain't nobody got time fo dat!)
Transfer chicken breasts to a plate with paper towels and season with salt. (optional) Repeat this process with each chicken breast. When you are ready to serve your tasty chicken, transfer breasts to plates and garnish each with parsley (fancy) and a lemon wedge. I eat mine with a full squirt of lemon juice because, it's so damn delicious.
This chicken could go well with many sides. Mashed potatoes, potato salad, (any kind of potato really) coleslaw, mixed veggies, and homemade dinner rolls (if you're fancy and have time).
I made roasted potatoes. They are very easy to make. I like easy. I used one potato for each person eating. Washed them and then cut them into wedges. I put them in a large bowl that has a lid. I drizzled about 2 tablespoons of canola oil (I was out of olive oil) into the bowl and added a pinch each of the following: garlic powder, oregano, ground sage and Tony Chachere Seasoning. You can easily adapt this to whatever you like, I just grabbed things out of my spice cabinet that sounded good together. Sprinkle all of these in the bowl of potato wedges and put the lid on it. Shake it up. Make sure the wedges are evenly coated. Put them on a baking sheet and cook them for about 20-25 minutes at 425°. Check them periodically and make sure you aren't burning them... Once they are soft enough to cut with a fork, they are done.
I also made fresh green beans with garlic and butter. This was the easiest thing on the menu. Just get some fresh green beans, (I had to use the Green Giant ones in a bag because the dumb store was out of the regular fresh ones) and put them in a pot of water with minced garlic and about 2 tablespoons of butter. Make sure the water covers the green beans. I cooked these while cooking everything else. I kept them at the lowest heat and stirred them occasionally. You don't have to watch these very hard and you could add bacon to them if you wanted to make them more flavorable. (fattening). They are done when you say so (when they are soft, but not too soft.)
And that's it. We had TONS of leftovers even though we had my mother-in-law over for dinner. We all left the table satisfied.