Sunday, September 18, 2011

Rahmschnitzel mit Pommes Frites und Kirschtomaten


Guten Tag!  I love me some schnitzel, and that recent German trip was a blast in that sense!  All sorts of schnitzels, more than I could count.  However, I'm still terrible when it comes to cooking a good schnitzel wiener, or pork schnitzel.  So back home here, I used chicken, which technically should be called H√§hnchenschnitzel, instead.  So why didn't I call it H√§hnchenschnitzel then?  Well, see, I also serve it with mushroom cream sauce, as I have previously promised darling hubby during his recovery from wisdom teeth extraction.  We seem to crave what we're not allowed to eat.  Anyway, I was torn.  I almost named the title "Marrying H√§hnchenschnitzel und Rahmschnitzel", but that doesn't sound quite correct...  Hence the above name, Cream Schnitzel with Potato Fries and Cherry Tomato. 

Tips:
1- If you pound your chicken steak into a more consistent thickness, it will cook more evenly.
2- I prefer panko, Japanese bread crumbs, for its crunchiness, but you can use any types of bread crumbs you prefer.
3- I prefer chicken leg meat for its tenderness, but feel free to substitute with chicken breast meat if you prefer.

Rahmschnitzel mit Pommes Frites und Kirschtomaten 

Schnitzel:
2 pieces chicken leg meat
salt and pepper to taste
1 egg, slightly beaten
1/2 cup all purpose flour
1 cup panko
1-2 cups oil for frying

2 cups store bought french fries
Cherry tomatoes

Sauce:
1 tbsp butter
1 tbsp all purpose flour
1 cup milk

1/2 cup sliced mushrooms
salt and pepper to taste

Clean and de-fat chicken leg meat.
Using a meat tenderizer, pound the meat until roughly similar in thickness.
Lightly beat salt, pepper, and eggs together.
Heat up frying oil in a pan over medium-high heat.
Dredge leg meat through all purpose flour, egg, and panko (in this order).
Pan fry leg meat until golden brown.

Oven bake/fry french fries according to box instructions.

In a small pan over medium heat, melt butter and mix in flour, and cook for 4-5 minutes, stirring all the while.
Stir in milk and mushroom.
Stir constantly until you have a consistent and smooth texture.

Ladle sauce over chicken and serve with cherry tomatoes and french fries.  Best served with German beer ;)  Personally I prefer colabier (mixture of cola and beer) or radler (mixture of lemon soda and beer).

2 comments:

  1. The chicken looks crispy!

    Hmmm...how come auntie Lily and me are not in your blog list?

    ReplyDelete
  2. Ching, I haven't gotten around to blog list yet. I started out compiling it and haven't gotten to put it all together... You know how slow I am :P

    ReplyDelete