Text 13969, 93 rader
Skriven 2014-06-06 23:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Oz
==========
-=> Quoting Dave Drum to Paul Hayton <=-

 DD> BTW - has anyone heard from Glen lately?

I'm in touch with him regularly. He is enjoying life as always,
taking frequent trips all around SE Asia.

Greg is the same as always.

Kevin is virtually housebound, having had two minor strokes. Also
his combined phone/TV cable/internet company went belly up and he
needs new accounts with somebody.
 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Joshua Bousel's Chicken Schnitzel
Categories: Chicken
  Servings: 4

      2 qt plus 2 tb cold water,
           divided
    1/3 c  kosher salt
      4    boneless skinless chicken
           breast halves, tenders
           removed, 8 oz each
     12 sl white bread
      1 c  all-purpose flour
      2 lg eggs
      2 c  canola or peanut oil
      1 TB finely minced parsley, for
           garnish
      1    lemon, sliced into 4 wedges


Perfectly cooked schnitzel is juicy and tender with a golden crunchy
exterior: A quick 30-minute brine ensures that the chicken cooks up
extra juicy.

Toasted white bread processed into medium-fine breadcrumbs makes a
coating that sticks well to the chicken and isn't too skimpy or too
thick.

Pan-frying the chicken and flipping it more than once ensures the
schnitzel comes out an even golden-brown color.

Note: The tenders removed from each breast can be breaded and fried
separately. After draining on paper towels, schnitzel can be held in
a warm oven on a wire rack set on sheet pan. 
                   
Whisk together 2 quarts of water and salt in a large bowl until salt
is dissolved. Place the chicken breast halves in brine and
refrigerate for 30 minutes.

Meanwhile, toast bread until golden brown. Tear toasted bread into
large pieces, transfer to a food processor, and pulse until bread is
broken down into medium-fine crumbs. Transfer breadcrumbs to a large
shallow dish.

Remove chicken from brine and pat dry with paper towels. Place one
chicken breast half in a resealable plastic bag. Using a meat
pounder, rolling pin, or small skillet, pound chicken breast into an
even thickness about 1/4-inch in height. Repeat with remaining 3
breasts.

Set wire rack on a sheet pan. Place flour in a large shallow dish.
Place eggs in another large shallow dish and beat with remaining 2
tablespoons water until uniform in color. Coat one chicken cutlet in
flour, shaking off any excess. Transfer chicken cutlet to egg wash
and coat evenly, letting any excess run off. Transfer to bread
crumbs and coat evenly, pressing lightly to ensure bread crumbs
adhere. Place chicken on a wire rack. Repeat with remaining 3
chicken breast halves.

Heat oil in a 12-inch skillet to 375 F. Place one chicken cutlet in
oil and fry until golden brown on both sides, about 2 minutes per
side, flipping as needed if bread crumbs begin to darken too much.
Transfer schnitzel to paper towel-lined plate. Repeat with remaining
three chicken breast halves. Garnish with parsley and serve
immediately with lemon wedges.

Posted by: Joshua Bousel
From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... Donald Sterling and Paula Deen are dating.

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