This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, May 28, 2012

Schnitzel Art

sch•nitzel |ˈ sh nitsəl|
This A.M. Say, "Shhhh-nits-elle" 10 times fast!

I am going to let you in on a very big secret.  A secret I don't share with many people.  I once worked in a German Delicatessen, that was owned by my very first boyfriend's family.  This is where I learned the art of making schnitzel.
You might snicker when I say that schnitzel making is an art, but truly, it is. 
Imagine me wearing a stark white lab coat, similar to an artist's smock ( a.k.a my "Kittel") with a crisp white apron.  The strings tripled around my waist.  I would spend hours making hundreds, mostly pork and chicken, and on some occasions veal.  My hands would look like teddy bear fingers with layers and layers of cemented breadcrumbs.

So here is the modified secret recipe, I hope you enjoy.
~Dedicated to Wolfgang Leska, RIP

Chicken Schnitzel
* substitute chicken for pork or veal

4 boneless chicken breasts (1 pound total), 1/2 inch thick
1/4 cup flour
Tbsp of soy sauce
1 teaspoon seasoned salt
1 teaspoon chicken stock powder
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp water
3/4 cup fine dry bread crumbs  or more
olive oil/butter

1 Use a meat hammer to pound the chicken into 1/4-1/8 inch thickness. To save a step you can also pound out the meat with your fist or heel of your hand while breading. (I have mastered this at home)
2 Set out 3 shallow bowls. One with flour. The second with the egg and water  and spices whisked together. The third bread crumbs.
3 Heat the olive oil and butter in a large skillet on medium high heat. The trick is to set the temperature to have turn golden brown.  Be careful breadcrumbs burn quickly!
4 Dredge the cutlets first in the flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs. Make sure to cover the entire cutlet and
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.

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