Nitkos Chicken Schnitzel With Sage Rosemary And Garlic Food

NITKO'S CHICKEN SCHNITZEL WITH SAGE, ROSEMARY AND GARLIC

Steps:

• You should get three nice schnitzels out of 150 g chicken breasts. Beat them into thin schnitzels. Season them with salt and pepper.
• Put them into a plate, pour over olive oil and lemon juice. Cut garlic into 5 pieces, cut rosemary leaves and sage leave (do it (sage and rosemary) with hand not knife). Mix all ingredients and leave to marinate up to 3 hours.
• Heat the pan (best Teflon one). Remove schnitzels from marinade and save the marinade.
• Fry schnitzels until gold (you can pour some of the olive oil from marinade on schnitzels while frying), remove them and pour what is left from marinade into the pan (including garlic, rosemary and sage).
• Fry garlic just 1 minute, add flour, stir and add water.
• Deglaze meat juices until water evaporates to half and pour over schnitzels and rizi-bizi or rice; or whatever you are serving with.

CHICKEN SCHNITZEL

Steps:

• Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.
• Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
• Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
• In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
• Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
• Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
• To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
• Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
• Wine paring: Riesling or sparkling wine.

CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES

Steps:

• Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
• Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
• Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
• Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.

CLASSIC CHICKEN SCHNITZEL WITH SMASHED CUCUMBERS

Steps:

• Smash cucumbers with a rolling pin on a large cutting board, to split them open. Break into bite-size pieces. Smash the green beans and toss them with the cucumbers, salt and garlic and drain in a colander for 10 minutes.
• Make the chicken: Line a baking sheet with parchment paper. Place the eggs, panko and flour in 3 separate shallow bowls. Season the flour with cayenne, and whisk. Season the chicken generously with salt and pepper. Heat a thin layer of oil (about 1/8 inch) in your largest skillet.
• As oil heats, dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the bread crumbs, gently pressing the panko so it adheres. Holding the chicken gently by the ends to keep the coating intact, transfer to the lined baking sheet.
• When the oil sizzles, add the chicken, two at a time (if there's space for them to fit completely flat, without overlapping) and swirl the pan to help the oil reach the sides and top of the chicken. When the bottom is golden brown, about 3 minutes, flip the chicken and swirl the pan again, cooking until both sides are golden brown, about 3 minutes more. When the chicken is golden brown and just cooked through, transfer to a paper towel-lined plate and sprinkle with salt. Repeat until all the chicken is cooked.
• Toss the cucumbers, green beans and garlic with the harissa. Serve alongside the hot schnitzel with a lemon half for squeezing all over.

HERBED CHICKEN SCHNITZEL

Steps:

• Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
• Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
• Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
• Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
• In a large skillet, heat the olive oil to frying temperature (medium-high flame).
• Cook 1 filet at a time, about a minute each side or until golden and crispy.
• Season with ground black pepper and sprinkle generously with fresh lemon juice.
• Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.

CHICKEN SCHNITZEL

Steps:

• In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
• Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL

Steps:

• Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
• Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
• Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
• Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.