Monday, November 7, 2016

LECKERBISSEN: Panko-Coated Chicken Schnitzel

Leckerbissen is a German word meaning treat, tidbit, or delicacy.  
Lecker means yummy or delicious; ein Bissen is a bite.  
Here is a recipe that will provide you with a YUMMY BITE (or two or more).


Traditionally, German Schnitzel is not made from chicken.  Here are the 2 typical types of Schnitzel:  

1. Wienerschnitzel (which is actually associated with an Austrian recipe - Wien being Vienna, the capital of Austria), which is made from veal (Kalb in German).
2.  Schweineschnitzel is what most German restaurants serve in so many varieties - it is made from pork (Schwein = pig).  It can be served in many ways: 
  • plain (usually served with a lemon slice to squeeze over it)
  • Jägerschnitzel is smothered in a hearty brown gravy, usually with mushrooms.  (Jäger = hunter, by the way) 
  • Rahmschnitzel is served with a gravy that has cream added (also often mushrooms); Rahm = cream.
  • Zigeunerschnitzel is covered in a "gypsy"/Zigeuner sauce made with red peppers (called Paprika in German), onions, and tomatoes
  • and many other unique versions

Schnitzel is prepared by tenderizing the cutlets, flattening them with a meat mallet then dipping the meat in flour, eggs, and breading, and frying the meat until the coating is golden brown (my Oma always fried hers in margarine).  

For a quick (15 minute!) main dish this week, try this recipe:

Panko-Coated Chicken Schnitzel
Recipe credit:  Thomas Keller

photo credit:  BonAppetit

  • – 1 cup flour
  • – egg, beaten
  • – 2 cup panko  (or bread crumbs)
  • – skinless, boneless chicken breast halves, about 6 ounce each butterflied and pounded 1/4-inch-thick
  • – salt and freshly ground black pepper

  • – 14 cup canola oil 
  • – 6 Tbsp butter
  • – 2 tsp capers (optional)
  • – 2 Tbsp lemon juice
  •  1 Tbsp chopped parsley

  • 1. Set the flour, eggs and panko bread crumbs in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
    2. In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
    3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers (optional), lemon juice and parsley; spoon over the chicken and serve.

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