CHICKEN SCHNITZEL INGREDIENTS 8-12 chicken breast tenders 5 ½ cups bread crumbs 6 extra large eggs flour 3 tbsp. Dijon mustard salt/pepper/garlic powder to taste oil
DIRECTIONS Whisk eggs and mustard together in a shallow bowl. Set aside. Place chicken on a cutting board covered with parchment paper. Pound chicken breast with a meat tenderizer/mallet on the smooth side until it’s less than ¼” thick. Place flour in a large bowl or flat dish. In a separate plate, season bread crumbs with salt/pepper and/or garlic powder. Dip both sides of chicken breast in flour. Tap lightly to get rid of any excess. Dip in egg batter. Last, coat chicken on both sides in seasoned bread crumbs. Add ¼ cup of oil to a large fry pan. Heat for a few minutes. Add chicken breasts, and fry until golden brown on both sides. Remove with prongs to a dish lined with paper towels. Allow oil to absorb into the towels. Then place on a flat plate or platter.
POTATO PANCAKES (LATKES) INGREDIENTS 1 egg (slightly beaten) 6 medium sized Russet potatoes 1 small onion Lemon juice 2 tbsp. flour or potato starch oil 1 tsp. salt
DIRECTIONS Coarsely hand grate peeled potatoes and onion. Sprinkle with lemon juice to prevent discoloration. Place potatoes in a fine strainer, and press out excess liquid. Transfer to a medium sized bowl. Add flour/starch, salt and slightly beaten egg. Mix well. Add oil in a large fry pan (around a 1/4”). Using a slotted spoon or small ladle, fill with a heaping portion of potato mix. Press out excess liquid, and add to oil. Fry on both sides until golden brown. Place on a paper towel lined plate. Transfer to a serving dish along with a side of applesauce and/or sour cream. Makes approximately 20 pancakes.
NOTES Another option for removing water from grated potatoes; Wrap in a paper towel and squeeze out all the water.