CLASSIC CHICKEN SCHNITZEL WITH SMASHED CUCUMBERS
If making chicken schnitzel sounds hard, perhaps it's because you've never tried. The technique itself is so simple, effective and addictive that you might find yourself turning to it all the time. For the crispest crust, you'll want to keep the hot oil circling the schnitzel as it cooks, creating a little space between the crust and the chicken. As for the side, giving your cucumbers and green beans a good whack with the rolling pin opens them up and creates crevices that soak up the harissa and garlic. Be generous with the squeezes of lemon at the end. They'll bring the chicken and spiced cucumbers to their fullest flavor.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 866, UnsaturatedFat 50 grams, Carbohydrate 35 grams, Fat 68 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 13 grams, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
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