Subj : St. Boris 08
To   : All
From : Dave Drum
Date : Sat May 01 2021 11:33:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boris's Grandmother's Chicken Schnitzel
 Categories: Poultry, Breads, Fruits, Potatoes
      Yield: 6 Servings
 
MMMMM---------------------CHICKEN SCHNITZEL--------------------------
      6    Boneless chicken thighs;
           - flattened to 1", skin on
      2 c  Panko bread crumbs
      3 lg Eggs
      2 c  Flour
           Olive oil

MMMMM--------------------CRUNCHY APPLE SALAD-------------------------
      2 c  Granny smith apples; sliced
           - thin
    1/2 ts Dijon mustard
      2 tb Fresh lemon juice
      4 tb Olive oil
      2 c  Arugula
           Black pepper & salt

MMMMM----------------BROWNED BUTTER MASHED POTATO---------------------
      2 lb Russet potatoes; peeled, in
           - 2" cubes
      8 tb Unsalted butter
    1/2 c  Whole milk
    1/4 c  Parmigiano-Reggiano; fresh
           - grated
 
  FOR THE CHICKEN SCHNITZEL, start by heating the oven
  @ 250+|F/121+|C.
  
  Put enough olive oil in a large oven-safe frying pan to
  be about a 1/4" deep and bring to medium-high heat.
  
  Place the panko, eggs, and flour into three separate
  shallow dishes. Season all three and stir the eggs to be
  smooth.
  
  Then season the chicken. Dredge chicken in flour, eggs,
  and bread crumbs.
  
  Fry chicken until golden brown on each side, about 2 to
  3 minutes.
  
  Drain oil from the skillet and put the chicken in the
  skillet for about 30 minutes.
  
  For the Browned Butter Mashed Potatoes, cover potatoes
  in a large pot with cold water and season with salt.
  Bring to a boil, then reduce heat to a simmer and cook
  for 25 minutes or until potatoes are fork tender. Then
  drain and return to pot.
  
  Heat butter in a skillet until it foams and whisk as
  brown bits begin to form. Then pour it over potatoes and
  mash them together.
  
  Finally, stir in the milk and Parmesan until combined.
  Michael Symon and Mario Batali believe Parmigiano-
  Reggiano is the undisputed king of cheeses, but I think
  this recipe would be just as good with some cheddar.
  
  FOR THE CRUNCHY GRANNY SMITH APPLE SALAD, stir together
  the mustard, olive oil, and lemon juice in a small bowl
  and season well with salt and pepper. In a large bowl,
  toss the arugula and apples with the dressing.
  
  To serve, place the Crunchy Granny Apple Salad on top of
  the Chicken Schnitzel on a plate and serve alongside the
  Browned Butter Mashed Potatoes.
  
  Enjoy!
  
  Boris Kodjoe
  
  RECIPE FROM: http://www.recapo.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Good taste is timeless; Good times are often tasteless.
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