Summary
Years ago, when I was a college student studying in Europe, I tasted Wiener Schnitzel for the first time. Later, when I began cooking in my own kitchen, I often prepared Wiener Schnitzel (which translates as "Viennese cutlet"). The procedure was simple. You dredged thin slices of veal in flour, dipped them in an egg-and- milk mixture, then coated them in bread crumbs. A quick sauteing and, presto, they were done.
Over time, I stopped making this dish, but recently my interest was rekindled when I spotted some chicken cutlets at my local supermarket. Why not make schnitzels with chicken instead of veal? I decided to add a few contemporary touches, such as adding smoked paprika to the usual salt and pepper seasonings. I also replaced traditional bread crumbs with panko, which are coarser Japanese bread crumbs, and used canola oil instead of butter for frying. The results were delicious.See the full content of this document
Extract
Updated Schnitzel Recipe As Tempting As Original
I showcased these chicken schnitzels at a small dinner party recently. A salad of watercress, cucumbers and radishes tossed in vinaigrette dressi...
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