| Chicken Schnitzel With Salad Serves 4 Salad 6 stalks of celery, sliced 6 radishes, thinly sliced 3 Tablespoons vegetable oil Juice of 1 lemon 1 Tablespoon honey 2 shallot, peeled, sliced thinly 2 teaspoons Dijon mustard 1 teaspoon honey (yes additional) ½ teaspoon salt 1/8 teaspoon black pepper Chicken 4 chicken breast, pounded until (1 1/2 lbs) 2 cup panko bread crumbs, blended in blender for finer crumb ½ cup flour 2 eggs 3 Tablespoons water 2 teaspoons salt ¼ teaspoon black pepper 2 ½ teaspoons Dijon mustard Vegetable oil for frying Garnish 1 lemon cut into wedges Directions Salad In a jar add lemon juice, add all honey, salt, and shallots. Let stand 20 minutes. Add Dijon mustard, and vegetable oil. Put lid on the jar and shake vigorously until everything is well combined. Taste and check for seasonings. Add more salt if you like. In a salad bowl add celery, celery tops, and radishes. Add vinaigrette and toss. Serve right away with Chicken Schnitzel Chicken Prepare a cooling rack with a plate underneath or a large plate or platter with paper towels onto. In a large bowl add flour, salt, pepper, 2 eggs, Dijon mustard, and water and mix well with a whisk or fork. Add chicken to bowl. In another large bowl add the panko. In a frying pan add oil up to 1 ½ inch up side the pan. Bring oil to 350f. Take each piece of chicken one at a time and shake off the excess and dip into bread crumbs and coat well. This will be fried in batches. Add a piece or two to the hot oil and fry both sides until golden brown, and cooked through. Remove to prepared rack or paper towel lined plate. Serve right away with above salad and lemon wedges. Enjoy. Peace, CK |
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