My husband and I had a culinary breakthrough this week: flavor infused schnitzel. Schnitzel is one of my husband’s favorite foods. In fact, schnitzel is somewhat of a Goldberg legacy.
When Jonathan’s father was growing up, his mother, the legendary Baba Billie of blessed memory, would make a huge plate of schnitzel every Friday afternoon to set out on the counter as a snack - thats right snack - before Shabbat dinner. So before the actual meal, my husband’s grandmother would put out a plate of fried chicken cutlets to tide over her four children and husband.
The Goldbergs relish the opportunity to recount this classic Baba Billie tale and her love of feeding copious amounts of fat laden foods. It just so happens that like my husband’s grandmother, I also share a profound respect and adoration for all things fat related.
Fast forward to 2010.
On any average work week, we make a batch of grilled chicken breasts to have for dinner, or lunch, ready at the go. This week, Jonathan marinated said chicken breasts, but then forgot to grill them! In the middle of the night, I had a revelation: the breasts, having sat in a tasty marinade for 48 hours, would be fully infused with rich flavor. If we then make them into schnitzel, there will be layers upon layers of flavor. We tried it out, and indeed, my insomnia induced hypothesis combined with Jonathan’s marinade proved to be a real winner.
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 3 Tbsp Olive Oil
- 4 garlic cloves, minced finely
- 2 Tbsp spicy brown mustard
- 2 Tbsp herbs de provences
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
- Juice and zest from one orange
- Juice and zest from one lemon
Combined all ingredients except chicken in a large bowl and mix thoroughly with a whisk. Add chicken breasts and make sure to coat evenly. Place coated chicken breasts in tupperware container or large ziploc bag. Let chicken marinate for 24 to 48 hours.
For frying schnitzel:
- 2 eggs, beaten
- 1 cup all purpose flour
- 3 cups seasoned bread crumbs
- Olive oil for frying
Prepare three shallow bowls to flour and dredge chicken breasts. Prepare two platters, one layered wth paper towel for blotting grease.
Rinse marinade from chicken breasts and pat with paper towel to dry.
Heat a few Tbsp of olive oil in large saucepan.
Coat chicken breasts in thin layer of flour, then egg, then bread crumbs and stack onto plate to ready for frying. Fry each chicken breast until golden and crispy on each side, around 3-4 minutes on each side.
Serve hot out of the pan, or like Baba Billie, on Friday afternoon to tide over a hungry bunch. Enjoy.