The Chicken schnitzel that nearly wasn’t

WHAT A DAY!

Where to begin…

I do not know what mirror i broke, who’s ladder i walked under or what side i got out of the bed on – obviously the wrong one. But from the word go today the world was against me and i had one little disaster after the other.

What started off as a shrug and forced smile turned into an exsaperated sigh, which turned into some muttered expletives, which turned into some stamping of the feet, which turned into an exasperated rant for the family before finally culminating into a glass of champagne (not necessarily the celebratory kind).

Wanna know what happened? …Well, i wont bore you with all the details. They were all really minor things but add them all together…. (insert big sigh here)….it was not an easy day.  One lesson learnt from today though – kids love styrophome bean bag balls all through the house. They just L-O-V-E it. (get the picture?)

One of the other small mishaps was a lost shopping list.

I seem to fall into the category of person that develops brain mush as soon as i set foot in a supermarket or shopping centre. They seem to zap all thought processes, thinking capacity, decision making skills and focus from my brain. I do not know why but they just do. Add the company of children into the mix and i am useless. I think the diagnosis is – supermarket induced cranioflustitis

This is really the reason why i menu plan and this is why i do not shop without THE LIST.

Tonights meal was nearly the first victim of the LIST-LESS shopping trip. I dutifully, as discussed on the weekend defrosted the ‘gold gilded’ organic chook and removed the breasts in preparation for chicken schnitzel (the thighs and carcass went to make some chicken stock for the chicken noodle soup later in the week)

Then i realised the first of many ingredients i forgot to buy – Breadcrumbs!

Never mind, just one more hurdle in a line of many – whip the food processor out and blitz up some bread. I did not want to use up a lot of the fresh bread i just bought, so i added some almonds to the mix and blitzed it all up with grated lemon rind and thyme.

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My organic bird – de breasted

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Par-boiled potatoes, coated in oil and parmesan awaiting the oven

I also wanted to do smashed potatoes, but i will have to leave this till another day as the supermarket had no ‘new’ or baby chat potatoes. So i par-boiled some potatoes, sliced them up and added olive oil, salt and parmesan for some parmesan baked potatoes.

With the potatoes in the oven, it was time to get a ‘crumbing’ station organised to crumb the chicken breast fillets.

With the two fillets i had, i removed the tenderloins and sliced the breast horizontally so that i ended up with 4 larger schnitzel and two tenderloin strips. 20130604-200000.jpg

Crumbing involves dipping the chicken first in flour (i use Self-Raising Flour) then an egg and milk mix before finally dipping in the crumb mix. Very therapeutic for the frazzled nerves as long as the phone does not ring and no one needs my assistance.

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the crumbed breasts

A little olive oil in a frypan (enough to cover the base) and a medium to high heat is all that is needed to fry the breaded chicken to golden brown.20130604-200103.jpg

I then finish them off in the oven (same time the potatoes are roasting) on a cake cooling rack over a pan. This was my own little invention as i find the underside of the chicken schnitzel goes soggy if it touches the pan. Leave in the oven for 5 – 10 minutes until the chickens is cooked through but still moist.20130604-200011.jpg

And that is it. Serve it up with the golden parmesan potatoes, a salad and some fresh lemon.

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The ‘little souls’ serve

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The ‘big souls’ serve

The verdict? 

Well at least one thing went my way today! The kids loved it. As you can see – empty plates tonight (and empty wine glass!) The almonds in the breadcrumb mix added a nice earthy flavour to the crust and it stayed very crispy.

What about our take on an organic chicken you ask? Well, i will admit the taste was well worth the added expense. It really tasted …well…..like chicken. In a good way!

So much chicken now tastes like nothing but some white, firm meat. This chicken was just delicious and moist and i WILL be buying organic chickens from now on – as long as i remember the list!

Note: Master 5 years did help Miss 18 months by eating her tomatoes for her. What a good brother 😉 

What about you – Have you eaten an organic chook? Do you think it is worth the expense? 

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Almond Crumbed Chicken Schnitzel with Parmesan Roasted Potatoes

Chicken Schnitzel

3 slices stale bread

1 cup of almonds (or 1 cup of almond meal)

grated rind of 1/2 lemon

1 tbs thyme leaves

1 egg

1/4 milk

S.R Flour

Blitz bread, almonds, lemon and thyme in a food processor until a fine crumb forms. Place in a shallow dish or bowl. In a separate bowl, whisk together milk and egg. In another bowl (so 3 separate bowls all together) add self raising flour with a pinch of salt. Crumb chicken breast by first dusting with the flour, then dipping in egg mix and finally coating in breadcrumb mixture. 

Preheat oven to 180 deg celsius. In a heavy based frypan, add enough olive oil to cover the base and heat over medium/high heat. Pan fry chicken for several minutes on each side until golden brown and transfer to hot oven for 5 – 10 minutes until cooked through. 

Parmesan Potatoes

4 Roasting variety potatoes

Olive oil

Salt

Finely grated parmesan cheese

Pre heat oven to 180 degree celsius. Par boil potatoes by placing in a large pot and covering with cold water. Bring to the boil and boil until just tender (it will depend how big your potatoes are). They should be just tender and feel like slicing through firm cheese. Remove from pot and place potatoes in baking tray. Drizzle with olive oil (enough to coat potatoes) and grate over parmesan cheese. Place in oven and bake, turning once or twice for 30 minutes or until golden brown and tender. 

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3 Responses to “The Chicken schnitzel that nearly wasn’t”

  1. Merri

    Oh Nat, you sound frazzled! Good outcome though.
    Made your tomato soup the other night-easy and tasty! Love reading your blog for inspiration. Keep them coming!

    Reply
  2. bec

    Good to see we all have those days! I have 2 questions – is there a reason you use self raising flour in your crumbing? Also, are the egg and milk in one bowl or separate stations in the crumbing line up. They look so crispy and delicious. I have never had organic chook but think ill have to try one just to see what chicken REALLY tastes like?

    Reply

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