Today through a series of texts and phone calls I realized that Scott was having a tough day at work, so I decided that since I had all the ingredients that schnitzel would require today would be the day. I couldn't find a decent recipe online so in true Sarah fashion I made one up based on the flavors the dish at Cafe Med.
For a side dish I made mashed potatoes with gravy. If you are a fan of the boxed potatoes I will not judge...totally. I used to use them back when I was a terribly cook and they did the trick. If you don't make homemade potatoes because they're time consuming, well I'm about to flip the script on you. I peel up the potatoes (I only use 4 russets with my fam) cut them into chunks and toss them in salt and pepper then put them in a ziploc steam bag. Steam them in the micro according to the directions, mix with your desired amounts of milk and butter and mash away. Takes no time at all--I promise.
Holy Schnitzel
2 boneless, skinless chicken breasts pounded very thin
1 cup lemon juice
1 cup flour
1 tbs pepper
1/2 tbs sea salt
1 tbs paprika
2 tbs dried oregano
1/2 cup extra virgin olive oil
2 shallots chopped (you can use any onion but shallots are best)
2 cloves garlic chopped
one lemon sliced into wedges
FOR GRAVY
1/4 cup lemon juice
1 1/2 cup chicken stock
1/4 cup flour
dash salt and pepper
Soak the pounded chicken in a zip lock full of the cup of lemon juice.
In a shallow dish add flour, pepper,salt,paprika and oregano and stir together. In a large skillet add the olive oil, shallots and garlic and heat til good and hot (keep stirring as to not burn garlic). Remove chicken from bag and sprinkle with salt and pepper. Dredge in the flour mix on both sides until fully coated (no chicken showing through) and place in hot oil. Do this for both breasts and heat until browned and cooked through. About 5-6 min a side. Remove from oil and place on paper towel lined plate.
The oil should have reduced to less than 1/8 cup so you can now start the gravy for the mashed potatoes I hope you prepared from the above mentioned directions. Add in the lemon juice and chicken stock stirring while scraping the sides of the pan to get all the drippings from the chicken. Bring this to a boil and then begin spooning in the floor a bit at a time whilst whisking it to prevent chunks. Reduce heat and dash the salt n pep. I also spritzed a bit of fresh lemon into the pan with the gravy.
To serve the chicken spritz with the fresh lemon wedges and if you have fresh dill that would be an awesome herb to sprinkle on top. Use the bomb diggity gravy with the taters or on top the chicken. Enjoy
2 boneless, skinless chicken breasts pounded very thin
1 cup lemon juice
1 cup flour
1 tbs pepper
1/2 tbs sea salt
1 tbs paprika
2 tbs dried oregano
1/2 cup extra virgin olive oil
2 shallots chopped (you can use any onion but shallots are best)
2 cloves garlic chopped
one lemon sliced into wedges
FOR GRAVY
1/4 cup lemon juice
1 1/2 cup chicken stock
1/4 cup flour
dash salt and pepper
Soak the pounded chicken in a zip lock full of the cup of lemon juice.
In a shallow dish add flour, pepper,salt,paprika and oregano and stir together. In a large skillet add the olive oil, shallots and garlic and heat til good and hot (keep stirring as to not burn garlic). Remove chicken from bag and sprinkle with salt and pepper. Dredge in the flour mix on both sides until fully coated (no chicken showing through) and place in hot oil. Do this for both breasts and heat until browned and cooked through. About 5-6 min a side. Remove from oil and place on paper towel lined plate.
The oil should have reduced to less than 1/8 cup so you can now start the gravy for the mashed potatoes I hope you prepared from the above mentioned directions. Add in the lemon juice and chicken stock stirring while scraping the sides of the pan to get all the drippings from the chicken. Bring this to a boil and then begin spooning in the floor a bit at a time whilst whisking it to prevent chunks. Reduce heat and dash the salt n pep. I also spritzed a bit of fresh lemon into the pan with the gravy.
To serve the chicken spritz with the fresh lemon wedges and if you have fresh dill that would be an awesome herb to sprinkle on top. Use the bomb diggity gravy with the taters or on top the chicken. Enjoy
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