Text 34343, 124 rader
Skriven 2013-03-02 23:47:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34277 av Ruth Hanschka (1:123/140)
Ärende: Schnitzel
=================
 -=> On 03-01-13  22:51,  Ruth Hanschka <=-
 -=> spoke to Ruth Haffly about Storm warnings <=-

 RH> I haven't done that in ages. Schnitzel is something you generally get
 RH> from a 
 RH> restaurant rather than making it at home.  At least it is for me.  
 
Gail makes it every now and then.  It is one of her standards.

[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bavarian Chicken Schnitzel
 Categories: D/g, Chicken, Boat
      Yield: 4 servings
 
      4    Chicken breasts, boneless;
           Skinless; (about 1 1/2 lbs)
    1/2 ts Salt
    1/2 ts Pepper
  1 1/4 c  Bread crumbs, unseasoned
      1 tb Parsley OR varied spices
      1 tb Grated rind of lemon
      2 tb Water
      2    Eggs
    1/2 c  Flour
      3 tb Butter
      3 tb Oil
      1    Lemon; thinly sliced
           -(optional)
 
  This dish can be made from chicken, veal, pork and beef.
  
  1.    Place chicken between sheets of wax paper, pound with
  smooth side of meat mallet or pan bottom to 1/4 inch
  thickness.  Sprinkle with salt and pepper.  Cut each
  flattened breast crosswise into 2 or 3 pieces.
  
  2.    Stir together crumbs, parsley and lemon rind in shallow
  dish.  In separate dish, lightly beat eggs and water.
  Place flour in another dish.
  
  3.    Coat each piece of chicken lightly with flour, shaking off
  excess.  Dip into egg mixture to coat, then bread crumbs to
  coat well, shaking off excess.   Place on tray or between
  sheets of wax paper.  Chill at least 15 minutes or up to 2
  hours to set coating.
  
  4.    Heat 1 1/2 Tbls  of butter and oil in large skillet.  Cook
  chicken over medium high heat, a few pieces at a time, 2 or
  3 minutes per side or until browned.  Add more butter and
  oil as needed.  As pieces brown, remove to platter and keep
  warm.
  
  Vary spices to make Mexican, Indian, Italian
  
  SERVES 4
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Panko Coated Chicken Schnitzel
 Categories: Tested, Easy, Panko
      Yield: 2 Servings
 
    1/2 c  AP Flour
      1 lg Egg, beaten with
      1 ts Water
    3/4 c  Panko bread crumbs
      2 ea Boneless chicken breast
        ds Salt to taste
        ds Pepper to taste
    1/4 c  Canola oil

MMMMM------------------------LEMON SAUCE-----------------------------
      3 tb Butter
      1 ts Cappers
      1 tb Lemon juice
    1/2 tb Dried parsley
 
  Have ingredients for lemon sauce measured before you start cooking
  chicken.
  
  Flatten chicken breasts between waxed paper using a meat mallet so
  meat is a uniform thickness.
  
  Set the flour, eggs and panko in three separate shallow bowls.
  
  Season the chicken liberally with salt and pepper.  Dredge the
  chicken in the flour, shaking off any excess, then dip in the egg
  mixture and coat thoroughly with the panko crumbs, pressing lightly
  to adhere.
  
  Heat oil in large skillet over moderately high heat, add chicken and
  fry turning once until golden and crispy - about 4 minutes per side.
  
  Transfer chicken to a paper towel lined plate (Needed more salt and
  pepper) Experiment with added s/p into Panko crumbs.
  
  Shortly before the chicken is finished, melt the butter in small pan
  and cook over moderately high heat until browned and nutter - watch
  carefully - about 3 minutes.  Stir in the capers, lemon juice,
  parsley.  Place in small bowl and place on table to be spooned over
  chicken individually or go ahead and pour over chicken on the serving
  plate.
  
  Signature dish of Thomas Keller at the French Laundry restaurant in
  Calif. Recipe from Recipezaar.
  
  Tested 1/10 - very nice - easy, quick, will do again.
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:49, 02 Mar 2013
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