Austrian Grand Prix 2016 - Chicken Schnitzel
Austrian Grand Prix - Red Bull Ring in Spielberg Austria.
We didn't get a chance to make Schnitzel last year, too much summer travel to fit in all the recipes. I hadn't even planned to make it this year, thinking it would be complicated or take too long. I was wrong! So easy, so quick, so delicious.
Such a basic recipe, yes... there are a lot of plates used, but that is the only thing that could be considered complicated.
My favorite part of summer honestly, is the over abundance of tomatoes in my garden. Any recipe that calls for tomatoes gets them triple-fold. To accompany the schnitzel I made a fresh herb, pea, and tomato orzo (planned to make spaetzel... but if you want to talk complicated, I still haven't gotten up to gumption to make that!)
Chicken Schnitzel
Adapted from Bon Apetit
4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Salt and pepper
1 cup all-purpose flour
2 eggs
1 tablespoon Dijon mustard
2 cups panko breadcrumbs
2 tablespoons canola oil
2 tablespoons unsalted butter
Chopped flat-leaf parsley (optional)
Lemon wedges (optional - but recommended)
Pound out chicken breasts with rolling pin (wrap in plastic wrap or wax paper to reduce chicken mess).
Season chicken breasts with salt and pepper.
Place flour on a plate. Beat eggs and Dijon mustard to blend on a high rimmed plate or low baking dish. Place 1 cup panko in another plate or shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process.
Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken.
Transfer chicken to final plate.
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat.
Add chicken breasts (as many as fit) to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts as needed.
Transfer chicken breasts to serving plates and garnish each with parsley and a lemon wedge.
Orzo with Fresh Herbs, Peas and Tomatoes
1 cup orzo
1-2 cups frozen peas
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and pepper
2 cups cherry or grape tomatoes, halved
¼ cup chopped fresh mint
¼ cup thinly sliced fresh basil
2 tablespoons chopped green onions
2 tablespoons chopped fresh Italian parsley
1. Cook orzo in large pot of boiling salted water, stirring occasionally. One minute before preferred doneness add frozen peas to pasta, cook to just tender. Drain peas and pasta. Rinse briefly under cold water; drain well. Transfer to medium bowl; cool slightly. Can serve warm or cool.
2. Whisk lemon juice and olive oil in small bowl. Mix in salt and pepper. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with additional salt and pepper.