Any Home Bakers Here?

[pennyJo1960]

Thanks made chicken a few nights ago but will try that soon

 

[N F C]

I believe a few of you will be tempted by this recipe from The NY Times.

Chicken Schnitzel

View attachment 1862189
INGREDIENTS
• 6 small Persian or hothouse cucumbers (about 14 ounces)
• About 4 ounces green beans, trimmed and halved
• 1 teaspoon kosher salt, plus more for seasoning
• 4 garlic cloves, smashed
• 2 eggs, lightly beaten
• 1 ¼ cups unseasoned panko bread crumbs
• ½ cup flour
• ⅛ teaspoon cayenne pepper
• 2 large chicken breasts (about 1 1/4 pounds), split in half crosswise and pounded 1/8-inch thick
• Black pepper, for seasoning
• Peanut oil, for frying
• 1 teaspoon harissa
• 2 lemons, halved

Nutritional analysis per serving (4 servings)
865 calories; 67 grams fat; 12 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 20 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 31 grams protein; 152 milligrams cholesterol; 604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. 


PREPARATION
0. 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.
0. 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.
0. 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.
0. 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.
0. Toss the cucumbers, green beans and garlic with the harissa. Serve alongside the hot schnitzel with a lemon half for squeezing all over.
Tip
• If you avoid nut oils for allergies, fry your schnitzel in a mixture of 3 tablespoons ghee and 1 tablespoon olive oil, or 2 tablespoons butter and 2 tablespoons canola oil. You can make the salad and the schnitzel up to 1 day ahead. To reheat the schnitzel, shallow-fry in hot oil for 30 second per side. Drain on a paper towel and season before serving warm, alongside the salad.

Looks good and all the "smashing" steps would be fun!

 

[BullChick]

Looks good and all the "smashing" steps would be fun!

Yeah, I was laughing at the mental image.

 

[pennyJo1960]

Got a decent bounty from garden our first cabbage quite small but worked sausage with zucchini and jalapeno we made like a 12 all eaten no leftovers rest of cabbage very small leafs so will be sliced thin and veggie again in a few days.. rest was cottage cheese with raspberry jam on top

 

[Grammy60]

Good Morning everyone

 

[igorsMistress]

I believe a few of you will be tempted by this recipe from The NY Times.

Chicken Schnitzel

View attachment 1862189
INGREDIENTS
• 6 small Persian or hothouse cucumbers (about 14 ounces)
• About 4 ounces green beans, trimmed and halved
• 1 teaspoon kosher salt, plus more for seasoning
• 4 garlic cloves, smashed
• 2 eggs, lightly beaten
• 1 ¼ cups unseasoned panko bread crumbs
• ½ cup flour
• ⅛ teaspoon cayenne pepper
• 2 large chicken breasts (about 1 1/4 pounds), split in half crosswise and pounded 1/8-inch thick
• Black pepper, for seasoning
• Peanut oil, for frying
• 1 teaspoon harissa
• 2 lemons, halved

Nutritional analysis per serving (4 servings)
865 calories; 67 grams fat; 12 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 20 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 31 grams protein; 152 milligrams cholesterol; 604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. 


PREPARATION
0. 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.
0. 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.
0. 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.
0. 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.
0. Toss the cucumbers, green beans and garlic with the harissa. Serve alongside the hot schnitzel with a lemon half for squeezing all over.
Tip
• If you avoid nut oils for allergies, fry your schnitzel in a mixture of 3 tablespoons ghee and 1 tablespoon olive oil, or 2 tablespoons butter and 2 tablespoons canola oil. You can make the salad and the schnitzel up to 1 day ahead. To reheat the schnitzel, shallow-fry in hot oil for 30 second per side. Drain on a paper towel and season before serving warm, alongside the salad.

Thanks for the recipe. This would be great to make on a day you need to work out some frustration

 

[BullChick]

 

[BullChick]

Thanks for the recipe. This would be great to make on a day you need to work out some frustration View attachment 1862667

You were the first person I thought of.

 

[igorsMistress]

You were the first person I thought of.

 

[N F C]

Good Morning everyone

Hi Sue, how are you this morning?

Thanks for the recipe. This would be great to make on a day you need to work out some frustration View attachment 1862667

That little hammer is getting a lot of use