• St. Boris 08

    From Dave Drum@1:3634/12 to All on Fri Jul 23 15:37:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Boris's Grandmother's Chicken Schnitzel
    Categories: Poultry, Breads, Fruits, Potatoes
    Yield: 6 Servings

    MMMMM---------------------CHICKEN SCHNITZEL--------------------------
    6 Boneless chicken thighs;
    - flattened to 1", skin on
    2 c Panko bread crumbs
    3 lg Eggs
    2 c Flour
    Olive oil

    MMMMM--------------------CRUNCHY APPLE SALAD-------------------------
    2 c Granny smith apples; sliced
    - thin
    1/2 ts Dijon mustard
    2 tb Fresh lemon juice
    4 tb Olive oil
    2 c Arugula
    Black pepper & salt

    MMMMM----------------BROWNED BUTTER MASHED POTATO---------------------
    2 lb Russet potatoes; peeled, in
    - 2" cubes
    8 tb Unsalted butter
    1/2 c Whole milk
    1/4 c Parmigiano-Reggiano; fresh
    - grated

    FOR THE CHICKEN SCHNITZEL, start by heating the oven
    @ 250ºF/121ºC.

    Put enough olive oil in a large oven-safe frying pan to
    be about a 1/4" deep and bring to medium-high heat.

    Place the panko, eggs, and flour into three separate
    shallow dishes. Season all three and stir the eggs to be
    smooth.

    Then season the chicken. Dredge chicken in flour, eggs,
    and bread crumbs.

    Fry chicken until golden brown on each side, about 2 to
    3 minutes.

    Drain oil from the skillet and put the chicken in the
    skillet for about 30 minutes.

    For the Browned Butter Mashed Potatoes, cover potatoes
    in a large pot with cold water and season with salt.
    Bring to a boil, then reduce heat to a simmer and cook
    for 25 minutes or until potatoes are fork tender. Then
    drain and return to pot.

    Heat butter in a skillet until it foams and whisk as
    brown bits begin to form. Then pour it over potatoes and
    mash them together.

    Finally, stir in the milk and Parmesan until combined.
    Michael Symon and Mario Batali believe Parmigiano-
    Reggiano is the undisputed king of cheeses, but I think
    this recipe would be just as good with some cheddar.

    FOR THE CRUNCHY GRANNY SMITH APPLE SALAD, stir together
    the mustard, olive oil, and lemon juice in a small bowl
    and season well with salt and pepper. In a large bowl,
    toss the arugula and apples with the dressing.

    To serve, place the Crunchy Granny Apple Salad on top of
    the Chicken Schnitzel on a plate and serve alongside the
    Browned Butter Mashed Potatoes.

    Enjoy!

    Boris Kodjoe

    RECIPE FROM: http://www.recapo.com

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