Chicken Schnitzel With Sauteed Apples And Escarole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL



Amazingly Tasty and Crispy Chicken Schnitzel image

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

2 large eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 ½ tablespoons soy sauce
1 tablespoon crushed garlic
3 cups bread crumbs, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil for frying
12 boneless chicken breast halves, pounded very thin
1 lemon, cut into wedges

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

CHICKEN SCHNITZEL



Chicken Schnitzel image

Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 12

2 large eggs
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
Coarse salt and ground pepper
1 cup fresh breadcrumbs (3 slices white bread)
1/2 cup grated Parmesan cheese
4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup canned reduced-sodium chicken broth
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 506 g, Fat 28 g, Protein 45 g

CHICKEN SCHNITZEL



Chicken Schnitzel image

I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.

Provided by PanNan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice

Steps:

  • Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
  • In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
  • Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
  • For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
  • Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
  • Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
  • Wipe the skillet clean with paper towels.
  • Heat butter until melted and add wine.
  • Heat 30 seconds and stir in broth and lemon juice.
  • Season with salt and pepper.
  • Simmer 2 minutes.
  • Pour broth mixture over cutlets and serve.
  • Garnish with parsley and lemon slices.

CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD



Crisp Chicken Schnitzel With Lemony Herb Salad image

This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.

Provided by Melissa Clark

Categories     dinner, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 17

6 anchovy fillets
1 small garlic clove
Kosher salt
freshly ground black pepper
Finely grated zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
7 to 8 tablespoons extra virgin olive oil, to taste
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick
Safflower, peanut or vegetable oil, for frying
2 quarts mixed baby greens
2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
1 scallion, thinly sliced, including greens

Steps:

  • Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
  • Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
  • Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
  • When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
  • Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES



Chicken Schnitzel With Pan-Roasted Grapes image

No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step - pounding the chicken - and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 cups seedless red grapes, washed and dried (about 12 ounces)
1 1/2 tablespoons plus 1 teaspoon minced fresh rosemary
1 tablespoon sherry or red wine vinegar
Kosher salt and black pepper
3/4 cup sour cream
Zest and juice of 1/2 lemon
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
1 1/2 cups panko bread crumbs
4 chicken breasts (about 1 pound total), pounded or sliced to about 1/2-inch thickness
1/4 cup plus 2 tablespoons grapeseed, canola or safflower oil

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.

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING



Escarole-Apple Salad with Walnut Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

EASY CHICKEN SCHNITZEL



Easy Chicken Schnitzel image

Great recipe from Cooking Light, August 2005 The mustard egg dip helps keep the chicken moist. I use the thin sliced chicken and longer time grilling in the pan so I don't have to cook in the oven.

Provided by Princess Lisa

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons grated fresh parmesan cheese
2 teaspoons chopped fresh chives
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)

Steps:

  • Preheat oven to 350°.
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
  • Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
  • Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 325.1, Fat 10.7, SaturatedFat 2.4, Cholesterol 157.4, Sodium 579.8, Carbohydrate 13.5, Fiber 1, Sugar 1, Protein 41.2

CHICKEN SCHNITZEL



Chicken Schnitzel image

Pounded thin chicken breasts with Cheerios® cereal coating and lemon wedges. Serve with pommes frites (French fries) or hot German potato salad.

Provided by Dale

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h21m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves, trimmed
½ cup all-purpose flour
2 eggs
1 cup crushed toasted oat cereal (such as Cheerios®)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons vegetable oil
2 lemons, quartered

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
  • Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.
  • Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.
  • Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 24.4 g, Cholesterol 162.2 mg, Fat 17 g, Fiber 3.9 g, Protein 31.8 g, SaturatedFat 3.5 g, Sodium 434.6 mg, Sugar 0.7 g

CHICKEN SCHNITZEL WITH FRISéE-APPLE SALAD



Chicken Schnitzel with Frisée-Apple Salad image

Provided by Jeanne Thiel Kelley

Categories     Chicken     Poultry     Sauté     Dinner     Fall     Winter     Breadcrumbs     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 8

6 large skinless boneless chicken thighs (each about 5 ounces)
All purpose flour
3 large eggs
1 tablespoon minced fresh Italian parsley
4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
2 1/2 tablespoons unsalted butter, divided
2 1/2 tablespoons canola oil, divided
Frisée-Apple Salad

Steps:

  • Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
  • Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
  • Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad .
  • What to Drink:
  • A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.

CHICKEN SCHNITZEL CAESAR



Chicken schnitzel Caesar image

The crowd-pleasing flavour of a Caesar salad with crispy-coated chicken schnitzels. Chicken breasts and our delicious dressing make an ideal dinner for two

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 41m

Number Of Ingredients 17

2 skinless chicken breasts , about 150g each
30g plain flour
2 eggs , beaten
75g panko breadcrumbs
1 egg yolk
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 large garlic clove , finely grated
4 salted anchovies , finely chopped
3 tbsp vegetable oil
20g butter
½ lemon , juiced
1 large Little Gem lettuce or cos lettuce, broken into bite-sized pieces
125ml olive oil
75g parmesan , 25g finely grated, 50g shaved
4 cured anchovies (optional)
lemon wedges, to serve

Steps:

  • Place a chicken breast between two sheets of cling film. Using a rolling pin or meat tenderiser, bash it gently until about 1cm thick and evenly flattened. Put the flour, eggs and breadcrumbs in three shallow bowls. Season the flour and mix well. Dip one of the chicken breasts into the flour, then the egg, making sure it's fully coated, then finally into the breadcrumbs. Set aside, then repeat with the other chicken breast.
  • To make the Caesar dressing, tip the egg yolk, mustard, vinegar and garlic into a mixing bowl. Whisk together, then slowly drizzle in the oil, whisking constantly, until you have a loose mayonnaise. Fold in the anchovies and grated parmesan, give it a good stir, then set aside.
  • Heat the oil and butter in a frying pan, add the chicken and fry for 3-4 mins until golden. Turn over and cook for a further 3 mins, then remove from the pan. Tip the lemon juice into the pan, sizzle, then spoon over the schnitzels. Leave to rest for 4 mins.
  • Put the schnitzels on plates with some lettuce on the side, then scatter over the shaved parmesan and cured anchovies, if using, and spoon over some dressing. Serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 985 calories, Fat 60 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 65 grams protein, Sodium 3 milligram of sodium

More about "chicken schnitzel with sauteed apples and escarole recipes"

CHICKEN SCHNITZEL RECIPE | BON APPéTIT
chicken-schnitzel-recipe-bon-apptit image
2012-07-17 Step 2. Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 …
From bonappetit.com
4/5 (397)
Estimated Reading Time 1 min
Servings 4
  • Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow bowl or baking dish. Place 1 cup panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
  • Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.


CHICKEN SCHNITZEL - GOLDEN CRISPY FRIED CHICKEN BREASTS
chicken-schnitzel-golden-crispy-fried-chicken-breasts image
2020-02-21 Set up three wide, shallow bowls and a large empty plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs together with 2 tsp of water until well mixed. In your third bowl, stir together the …
From toriavey.com


CHICKEN SCHNITZEL WITH CRUNCHY SALAD RECIPE | BON APPéTIT
chicken-schnitzel-with-crunchy-salad-recipe-bon-apptit image
2019-02-03 Working with 2 cutlets at a time and using tongs, carefully slide chicken into hot oil and cook, turning once, until crispy and browned, 1–2 minutes per side. Keep an eye on the oil temperature ...
From bonappetit.com


CRISPY CHICKEN SCHNITZEL, SAUTéED APPLES AND WHOLE ... - PARTIES …
crispy-chicken-schnitzel-sauted-apples-and-whole-parties image
Lay the breaded chicken on a sheet pan. Line a sheet pan with a cooling rack and paper towels. In a large skillet, heat up half the oil. Carefully add the chicken, one at a time-careful not to crowd the pan. Cook over medium-high heat, about 3 …
From partiesthatcook.com


CRISPY CHICKEN SCHNITZEL RECIPE - BEST PAN FRIED CHICKEN …
crispy-chicken-schnitzel-recipe-best-pan-fried-chicken image
2020-09-16 Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken. Preparing a dredging station. Put the flour …
From themediterraneandish.com


BEST CHICKEN SCHNITZEL RECIPE - HOW TO MAKE CHICKEN SCHNITZEL
best-chicken-schnitzel-recipe-how-to-make-chicken-schnitzel image
2021-02-26 Pound chicken in a sliding motion, from centers outward, until an even 1/4 inch thick. Rub with lemon juice, then season with 1/2 teaspoon each salt and pepper. Beat egg and egg white in a shallow ...
From goodhousekeeping.com


CHICKEN SCHNITZEL - JO COOKS
chicken-schnitzel-jo-cooks image
2022-03-06 Set aside. Prep the dredge. In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the eggs with 1 tsp salt, pepper and the …
From jocooks.com


CHICKEN SCHNITZEL RECIPE | RECIPE - RACHAEL RAY SHOW
chicken-schnitzel-recipe-recipe-rachael-ray-show image
4 boneless, skinless chicken breasts, 6 to 8 ounces each; Salt and pepper; About ¾ cups flour; 3 large eggs; About ¼ cup milk; 2 tablespoons plus 1 teaspoon Dijon mustard
From rachaelrayshow.com


CHICKEN SCHNITZEL WITH “SCHN’APPLE ... - RACHAEL RAY IN SEASON
chicken-schnitzel-with-schnapple-rachael-ray-in-season image
Add the butter. When it melts, add the apples, sliced fennel and onion; season with salt and cook, stirring often, until crisp-tender, about 5 minutes. Stir in the schnapps and toss in the fennel fronds and dill. Step 6. Serve the schnitzel with the …
From rachaelraymag.com


CHICKEN SCHNITZEL WITH 'SCHN'APPLE,' FENNEL AND ONIONS | RECIPE ...
chicken-schnitzel-with-schnapple-fennel-and-onions image
Transfer the schnitzel to a wire rack set on a baking sheet and keep warm in the oven. For the schn’apple, heat another large skillet over medium to medium-high. Add the butter. Once melted, add the apples, sliced fennel and onions; season …
From rachaelrayshow.com


CHICKEN SCHNITZEL WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
2020-10-12 Pour in enough oil to about 1 cm/0.4″ depth. When the oil is hot enough, carefully slide the crumbed chicken pieces into the pan. Cook the chicken pieces for several minutes on each side, turning frequently to ensure an even colour. When the chicken pieces are nicely golden all over, place them on a wire rack to drain.
From eatlittlebird.com


CHICKEN SCHNITZEL WITH SAUTEED APPLES AND ESCAROLE RECIPE | JUSTIN ...
Shows Chefs Restaurants Recipes Recipes Comfort Food Family Dinners Baking Healthy St. Patrick Day See All Recipes Recipe the Day Air Fryer Eggplant Parm Trending Recipes Salmon Croquettes with Remoulade Sauce Escarole Bean...
From foodsmedia.netlify.app


CHICKEN SCHNITZEL WITH SAUTéED SWISS CHARD AND APPLE CELERY SALAD
6 chicken cutlets (pounded to 1/4-inch thickness) 1-2 cups quick-mixing flour (substitute with rice flour or cake flour) 3-4 eggs (beaten) 1-2 cups panko breadcrumbs
From mastercook.com


ESCAROLE SAUTEED RECIPE - AUSTRALIAN SCHNITZEL
2021-11-26 The combinations of color with the bright green, red flakes, and white/brown topping is pleasing. For many microwave oven owners, the most adventurous cooking from scratch they'll ever do is microwave egg poaching.
From australianschnitzel.blogspot.com


CHICKEN SCHNITZEL WITH APPLE SAUCE RECIPE - SLENDER WONDER
Put it in a microwave dish, add 2 – 3 desert spoons of water, 1 sachet of sweetener and steam the apple in the microwave for about 5 minutes. (This can also be done on stove-top if you prefer). Mash it with a potato masher or fork until smooth. Serve the apple sauce with the Schnitzel, or add a little cinnamon and have it for dessert.
From slenderwonder.co.za


THE BEST CRISPY CHICKEN SCHNITZEL | YELLOWBLISSROAD.COM
2020-09-02 Pat the chicken dry first, then coat with the flour, then the egg (make sure it’s fully coated), then the breadcrumbs, shaking off the excess after each step. Arrange breaded chicken on a plate, with sheets of parchment paper between layers. Let rest for 10-15 minutes. Heat about ¼ - ½ cup of oil in a large skillet.
From yellowblissroad.com


HäNCHEN-SCHNITZEL (CHICKEN SCHNITZEL) AND GERMAN RIESLING PAIRING
2021-11-10 Repeat with another cutlets. After frying 2 cutlets, add the remaining 2 Tbsp of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets. To serve, garnish the chicken schnitzel with lemon slices and parsley.
From curiouscuisiniere.com


CHICKEN STEW WITH TOMATOES AND ESCAROLE RECIPE - FOOD NEWS
Add the beans, tomatoes, and chicken broth, and bring to a boil. 5. Nestle the chicken pieces in the stew, adding any collected juices to the pan. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes. 6. Trim the escarole and tear leaves into bite-sized pieces (if you're using baby spinach, there's no need to do this).
From foodnewsnews.com


CHICKEN SCHNITZELS WITH QUICK FENNEL AND APPLE SAUERKRAUT RECIPE ...
1 granny smith apple, coarsely grated; To serve. Green salad and lemon wedges; Method . Heat the oven to 180°C/ 160°C fan/gas 4. Put the chicken breasts between 2 sheets of non-stick baking paper and bash with a rolling pin or meat tenderiser until 1cm thick. Put the flour, egg and breadcrumbs into 3 shallow bowls, then coat the chicken in the flour, egg, then breadcrumbs. …
From deliciousmagazine.co.uk


MARION’S BEST CHICKEN SCHNITZEL - MARION'S KITCHEN
Press the breadcrumbs onto the fillets. Place on a tray and allow to set in the fridge for at least 10 minutes. Reserve the leftover breadcrumbs. For the coleslaw, mix the mayonnaise and lime juice together. Just before serving, pour the mayonnaise mixture over the cabbage and mix well. Preheat the oven to 150°C/300°F.
From marionskitchen.com


CHICKEN SCHNITZEL WITH FENNEL AND APPLE SALAD - DELICIOUS. MAGAZINE
Put a chicken breast between 2 sheets of compostable baking paper, then use a rolling pin to beat the chicken until it’s about 1.5cm thick all over. Repeat with the remaining chicken breasts. Put the eggs in a shallow bowl and mix with the mustard. Put the flour and breadcrumbs in 2 separate shallow bowls or on 2 plates. Season the flour with ...
From deliciousmagazine.co.uk


CHICKEN SCHNITZEL RECIPE - A QUICK & EASY WEEKNIGHT MEAL
2021-06-16 Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side. Gently shake off excess breadcrumbs. Cook 2 cutlets at a time until golden brown, about 3 minutes per side.
From chiselandfork.com


CHICKEN WITH ESCAROLE, APPLES AND POTATOES – C H E W I N G T H E …
If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
From chewingthefat.us.com


PORK CHOPS WITH SAUTEED CHICKPEAS, ESCAROLE, AND APPLE RECIPE
Apr 22, 2014 - Firm tofu or chicken may be substituted for the pork. Apr 22, 2014 - Firm tofu or chicken may be substituted for the pork. Apr 22, 2014 - Firm tofu or chicken may be substituted for the pork. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


CHICKEN SCHNITZEL RECIPE AND STEP-BY-STEP GUIDE L PANNING THE …
2014-08-17 Bread the Chicken Cover a large baking tray with foil or wax paper. Pour the flour onto a large plate. Crack the eggs into a large wide bowl and whisk. Pour the breadcrumbs onto a large plate. Season the chicken with salt and several grinds of fresh flack pepper. Lay a piece of chicken onto the flour plate.
From panningtheglobe.com


CHICKEN SCHNITZEL RECIPE | MYRECIPES
Instructions Checklist. Step 1. Cut each chicken breast half in half horizontally through thickest portion of each breast half. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/8-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper. Advertisement.
From myrecipes.com


CHICKEN WITH ESCAROLE, APPLES AND POTATOES RECIPE | EAT YOUR BOOKS
Save this Chicken with escarole, apples and potatoes recipe and more from Food & Wine Best of the Best Cookbook Recipes, Volume 12 (2009): The Best Recipes from the 25 Best Cookbooks of the Year to your own online collection at EatYourBooks.com
From eatyourbooks.com


APPLE SCHNITZEL RECIPE - CREATE THE MOST AMAZING DISHES
Easy Recipe For Caramel Brownies Easy Italian Fig Cookies Easy Mimosa Bar Recipe
From recipeshappy.com


PORK CHOPS WITH SAUTEED CHICKPEAS, ESCAROLE, AND APPLE
4 bone-in pork chops (about 9 ounces each) 2 teaspoons coarse salt; Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 cup (6 ounces) canned unsalted chickpeas, drained and …
From mealplannerpro.com


CHICKEN SCHNITZEL WITH APPLES, FENNEL, ONION AND DILL
2021-05-07 I love Chicken Milanese, which I occasionally make using fluke or pork tenderloin, but given my fond memories of living in Germany, give me schnitzel any day and I am very happy! Ingredients 4 boneless, skinless chicken b
From gaelicandgarlic.org


PORK SCHNITZEL SANDWICH WITH APPLE BRUSSELS SPROUT SLAW
2018-10-24 Prep meat: Cover pork with plastic wrap or parchment and pound to 3 / 8 inch thickness. Season liberally with salt and pepper. Bread: Set up standard breading station. Add flour to a large plate and season lightly with salt. Add eggs to a wide shallow bowl with 2 tablespoons of water and a pinch of salt, and beat to combine.
From mythreeseasons.com


CHICKEN SCHNITZEL WITH SAUTEED APPLES AND ESCAROLE
Nov 11, 2021 - Get Chicken Schnitzel with Sauteed Apples and Escarole Recipe from Food Network
From pinterest.com


ESCAROLE SAUTEED RECIPE - CHICKEN MARYLANDS
2021-11-16 What you need to cook escarole sauteed recipe, Sections show more follow today more brands i love this recipe because it takes the basics of creamed spinach and upgrades it in pretty much every way. Radishes are sauteed with butter, salt, and pepper for a quick and easy side dish and a tasty way to use up extra radishes. This is a creamy concoction of escarole …
From chickenmarylands.blogspot.com


CLASSIC CHICKEN SCHNITZEL RECIPE - PRETTY PROVIDENCE
2020-01-22 Instructions. Leave three slices of white bread out to dry if you are making your own breadcrumbs (highly recommend). In a small bowl, add eggs, garlic, parsley and salt and pepper and beat until combined. Pulse bread slices into the blender until they are crumbs. Add crumbs and Parmesan cheese to a small bowl.
From prettyprovidence.com


SPAGHETTI WITH GARLICKY SAUTEED ESCAROLE RECIPE - RECIPEZAZZ.COM
Simple and Easy - Quick and Delicious! Perfect for a Meatless Monday, or add some grilled steak for a bit "heartier" dinner. This makes a great side dish as well. Found the Escarole part of this recipe on Pinterest; but, decided to make it more of a main dish, and serve it with pasta. Since there aren't many ingredients in this dish; I use fresh pasta which is really delicious.
From recipezazz.com


WILTED ESCAROLE WITH APPLES RECIPE - FOOD NEWS
Add remaining escarole and cook until just wilted, about 1 minute more. Add wine and cook until escarole is tender and wine is slightly reduced. Add apples and cook until warmed through, about 2 minutes. Remove from heat. Remove chicken from oven and pour any juices from the pan into the skillet with escarole and apples. Stir to combine.
From foodnewsnews.com


Related Search