David Fernandez
Buckwald’s Action Station Cook
- Pound chicken breast very thin
- Dredge in flour, then egg wash, then bread crumbs
- Put in hot skillet about 5-8 minutes – Cook to about 160º
MEANWHILE . . . - Prepare Side Salad
- 1/2 Lemon juice
- 1 TBL Shallots
- 1 TBL Honey
- Seasoning to taste
- Dijon mustard to taste
- 2TBL Olive Oil
- 1/4 C Radishes – thinly sliced
- 1/2 C Celery – thinly sliced
- Plate the salad
- Put the schnitzel half on the side and half on the salad
- Serve with a little mustard and wedges of lemon
Grandpa’s hints
- Very lightly oil chicken and put between two sheets of plastic. Rather than pounding it flat, use your rolling pin for a more controlled flattening.
- In your flour dredge, add 1 tsp each of salt, paprika or chili powder, and garlic powder.
- In your egg dredge, add a splash of water (about 1/2 tsp per egg) and some salt
- In your bread crumb dredge, add about 1/4 as much flour to help the crumbs to stick, and 1 tsp corn starch to help it crisp up better. Some grated lemon zest and thyme will also help give it a fresh taste.
- Heat your oil to about 360º
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