RECIPE #440, DAY #609
ORIGINAL RECIPE: “Schnitzel Sandwiches” from Food Network Magazine, October 2014*
TIMING: 30 minutes or less
DIFFICULTY: Not the easiest thing
TOOLS: Cast iron skillet, spatula, 3 blates (bowl-plates)
COOK TYPE: Stovetop
HEALTH: Chicken’s for dinner. Taking a chicken breast and adding breading and pan-frying it is not the most healthy thing you can do, but it’s also not a terrible idea. And it tastes amazing, so that even your chicken-hating daughter will eat it. Plus, spices and seeds are good for you.
EXPERIENCE: My brother-in-law is half German. He grew up on schnitzel, and it seems like every time we go to German restaurants, schnitzel is what he orders. Jaeger schnitzel, to be exact. Over time, I have grown to love schnitzel, too. I mean, what’s not to love? Thin meat, bread and fried, and topped with some sort of sauce?
In this case, we really spice up the breading and then serve it on a pretzel bun. Again, what’s not to love?
NOTES: You could also serve this schnitzel on a plate, with sides of sauerkraut and potatoes.
A chicken breast can be made into a cutlet by halving it like a hamburger bun, then pounding it even. For that matter, make sure your cutlets are even by pounding them all out to the thinnest measurement.
- Set out 3 blates. In the first, mix together 1/2 cup all purpose flour, salt, and pepper. In the second, beat an egg with 1/4 cup milk. In the 3rd, combine 1 cup panko breadcrumbs with 1 teaspoon poppy seeds, 1 teaspoon caraway seeds, 1 teaspoon sesame seeds, and 1 teaspoon fennel seeds.
- Dip 4 chicken, pork or veal cutlets first in the flour, shake it off, then the eggs, then the bread crumbs. Leave the cutlets on the breadcrumb plate and set in the freezer while you ready the pan.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Working in batches so as not to crowd the pan, fry cutlets about 3 minutes per side, until well-browned. Make sure meat has cooked through, then move to a platter while cooking the rest.
- Serve with split pretzel bread, pickles, onion, lettuce, and mustard. We like Thomy senf.
Serve with frozen french fries for an easy, family dinner. Otherwise, a German potato salad would be nice, as well as some German beer.
LEFTOVER IDEAS: I seriously just ate the leftover cutlet straight from the fridge to my hand. There are so many possibilities here..
*Recipe changed from the original.