Take a Trip Around the World with Me

Schnitzel 

No... I know what you are thinking, it is not a hot dog. Much on the contrary,

"Schnitzel" is German for "cutlet" which is usually made in Austria with veal and is thinly pounded, breaded and pan fried... Yum.

The recipe I followed for this called for pork, I had chicken and it worked beautifully.

TIP: it is okay to alter recipes slightly to fit your taste (and your budget). You don't have to go out and purchase everything, if you don't have it on hand, use what you have if you can get away with it. Things like using chicken instead of pork, or regular bread crumbs instead of panko bread crumbs, things that won't completely alter the outcome of your dish. 

Be creative!

 

Austrian Chicken Schnitzel

4 boneless, skinless chicken breasts

1 cup whole wheat flour

2 eggs

1/2 cup milk

2 cups dried Italian style bread crumbs

1 Tbs. butter or margarine

1 Tbs. olive oil

1 sprig of fresh thyme (or 1 tsp. dried) 

salt and fresh cracked pepper

lemon wedges

Place chicken breasts in between two large pieces of plastic wrap 2 at a time. Using a rolling pin (or if you have the real deal, a meat tenderizer) to pound chicken starting from the center and working your way out until your chicken is evenly about 1/4-1/2 inch thick (this allows the chicken to cook faster and more evenly). 

Put flour in shallow dish and season with salt and pepper. Whisk eggs and milk together in a separate shallow dish and season with salt and pepper. Put bread crumbs in a third shallow dish and season with salt and pepper. 

Lightly dredge each piece of chicken in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the chicken gently so they have a nice even coating. 

Lay the breaded chicken breasts in a single layer on a plate and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the chicken.

Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the chicken breasts into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove  and place on paper towels to drain. Transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving. Great with fresh squeezed lemon on top. 

inexpensive

simple
cultural

and DELIGHTFUL

Serve with Austrian Mushroom Mustard Spaetzel