Thursday, December 29, 2005
Chicken Schnitzel with Capers and Parsley
This dish makes for a simple weeknight meal. If you like a little extra crunch to your schnitzel, you might mix some panko in with your bread crumbs. Serve the schnitzel with egg noodles and peas or green beans. The recipe comes from the November 2004 issue of Gourmet. Serves 4.
Ingredients:
4 (1/4-inch-thick) chicken cutlets (1-1/4 to 1-1/2 lb. total)
1/2 c. all-purpose flour
1 t. salt
1/4 t. black pepper
2 eggs
1 c. fine dry bread crumbs
4 to 6 T. vegetable oil
2-1/2 T. unsalted butter
2 T. capers, rinsed, drained, and patted dry
2 T. chopped flat-leaf parsley
Step-by-step:
1. Preheat oven to 200° F. Put an ovenproof platter in oven to warm.
2. Gently pound each cutlet between two sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.
3. Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl.
4. Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a wax-paper-lined tray and chill 10 minutes.
5. Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch. (Add 2 tablespoons oil to skillet between batches.) Drain cutlets on paper towels, then transfer to platter in oven to keep warm.
6. Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted. Stir in parsley and pour sauce over cutlets.
Labels: main courses
