Sunday, July 11, 2010

Garlic Chicken Schnitzel with Cucumber Salad and Smashed Potatoes



This dish is a tasty spin on a traditional Czech dish.

Makes 10 schnitzels

Schnitzel:
2 lbs ground chicken
3 garlic, minced
1 cup of Monterey cheese, or Gruyere
Salt and Pepper
Flour, for dredging
2 Eggs, beaten
Bread crumbs, for coating
Vegetable oil, for frying
Lemon slice for garnish

Cucumber Salad:
1 1/2 Chinese cucumbers, sliced thinly
½ cup of white wine vinegar
1 Tbsp sugar
½ salt
½ freshly crushed pepper

3 large red skinned potatoes, diced
2 bunches of green onions, diced
1/3 stick of butter
Salt and Pepper

Slice cucumbers thinly. In a medium mixing bowl, add vinegar, sugar salt and pepper. Wisk until sugar is dissolved. Pour over cucumbers and set aside.

Boil potatoes until fork tender. Drain water. Mash potatoes with butter, salt and pepper. Mix in green onions. Leave big chunks of potatoes.

Mix chicken, garlic, cheese and salt and pepper. Shape into 10 round patties. Dredge each patty in flour, then dip in eggs and cover with breadcrumbs. Pour oil in frying pan about ½ inch deep and bring to medium high heat. Fry patties on one side until golden brown, then turn over and cook until the other side has the same golden brown color. Set on paper towel to help absorb some of the oil.

Serve schnitzel with potatoes and cucumber salad. Garnish with a lemon slice.

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