Although I didn't make this recipe, I thought it sounded great. Since I live in Pa. Dutch Country this recipe was in the newspaper today. Anyone ever hear of chicken schnitzel for a pizza?
Here is the recipe.
STEPHEN KOPFINGER, Sunday Best
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My friend Jud Spangler, who used to live here but now lives in West Chester, has always been a great cook, even in his bachelor days. Because he and his wife, Eva, live only an hour from Lancaster, a trip to the Spangler kitchen is still an easy culinary getaway.
Jud and Eva both cook, and I have benefited — maybe not caloriewise — from their many experimentations. Eva concocted this recipe for Chicken Schnitzel, below, and I have informed them I am now officially overdue for dinner at their place. Are you reading this, guys?
CHICKEN SCHNITZEL
For the chicken:
3 to 4 pieces boneless chicken breast, pounded thinly
Pan-searing flour, as needed, to lightly coat chicken
2 eggs, for wash
1 cup seasoned bread crumbs
1 or 2 tablespoons olive oil, enough to coat pan
Coat chicken lightly in flour.
Break eggs in a separate bowl and whisk; cover chicken with egg wash. Roll in bread crumbs.
Sauté the chicken in olive oil over medium heat; brown each side, 2 to 3 minutes a side, depending on thickness. Use more oil if needed to keep from sticking.
Set aside on a plate when finished and cover to keep warm.
For schnitzel dressing:
1 clove garlic, finely chopped
1 shallot, finely chopped
˝ sweet yellow onion, finely chopped
1 tablespoon olive oil
Pats of butter, to taste
1 cup cooking sherry or white wine
˝ cup chicken stock
1 lemon wedge
In the same pan as you cooked the chicken, sauté the garlic, shallot and onion in the olive oil and butter over medium heat.
When browned, pour in the cup of sherry or wine; add the chicken stock and bring to a boil, scraping the pan and mixing it until reduced by about a half.
