Chicken Schnitzel (Hähnchenschnitzel)

With a Mom from Heidelberg, I grew up on schnitzel. My Dad favoured veal schnitzel so that was generally what Mom made. I never cared for veal because I spent a lot of time at the farm with my sister. She always had me taking care of the calves. I can't eat veal. Over the years I always made schweineschnitzel but my oldest isn't a huge fan of pork (unless it's ham or bacon). I decided to try hähnchenschnitzel and it was delicious! I paired it with fresh cut french fries. The perfect German meal.

Hähnchenschnitzel

Ingredients:

6 Chicken Breasts, boneless

Salt

Pepper

3/4 C Flour

2 Large Eggs, beaten

2 C Breadcrumbs, seasoned

1 tsp Garlic Powder

Olive Oil
1 Lemon, zested

2 sprigs Parsley, chopped

Directions:

1. Preheat the oven to 425 degrees. 
2. Line a large baking sheet with aluminum foil.
3. Drizzle olive oil over foil.
4. Place the baking sheet in the oven as it preheats.
5. Place the chicken between two sheets of plastic wrap and pound them until 1/4 inch thick.
6. Lightly season both sides with salt and pepper.
7. Put flour, eggs and breadcrumbs in three separate bowls.
8. Add garlic powder to breadcrumbs and mix to combine.
9. Dredge one piece of chicken in flour; shake off excess. 
10. Dip into beaten egg. Lift up so excess egg drips back in the bowl. 
11. Press into bread crumbs to coat both sides. 
12. Place the breaded chicken, unstacked, onto a plate. 
13. Repeat with remaining chicken.
14. Remove the baking sheet from the oven.
15. Arrange chicken in a single layer on the hot sheet.
16. Drizzle more olive oil over each piece.
17. Bake in the preheated oven for 5 to 6 minutes. 
18. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. Cook until internal temperature is 165 degrees.

Enjoy!

            Ingrid

Fastnachts

I had so many wonderful memories as a childhood with my folks. They made certain I always remembered them with fondness. One of my favourite memories was coming home from school on Shrove Tuesday to my Mom making these delicious donuts from her native Germany. She explained to me that fastnacht was made on Fastnacht (the night of fast0 in order to use up lard and flour prior to Lent. I don't think they lasted much past dinner, but then I don't think she made as many as I do.  

I only brought this tradition back to my family in the last few years and they look forward to it every year now. This time I was lucky to have my children home from school because of unused snow days so I could put them to work helping me knead, powder, deep-fry - wherever I needed the help in the hours long process.  

It was worth the time!

Fastnacht

Ingredients:

        2 1/2 cups Milk

        1/2 cup Shortening

        2 tsp Salt

        1/4 cup Warm Water, for proofing yeast (110 degrees)

        2 packets Active Dry Yeast

        9-10 cups Flour, sifted

        1 1/2 cup Sugar

        1/2 tsp Nutmeg

        6 Eggs, beaten

        2 quarts Vegetable Oil, for frying

        Powdered Sugar to dredge

Directions:

1. Scald the milk, add shortening and salt.
2. Cool milk until it is lukewarm.
3. In a small bowl, proof the yeast by adding the warm water to the yeast. 
4. Let stand 10 minutes.
5. Add yeast to milk mixture. Stir.
6. Gradually add 5 1/3 cups sifted flour, beating batter thoroughly.
7. Put in warm place and allow to stand until full of bubbles.
8. Mix sugar with nutmeg and combine with beaten eggs.
9. Stir into first mixture and remaining 3 2/3 - 4 2/3 cup flour.
10. Knead well, cover and let rise in a warm place for about 1 hour. 
11. Turn out lightly onto floured board and roll 3/4 inch thick.
12. Cut with a doughnut cutter or biscuit cutter, shaping into ball or make into twists.
13. Cover with a thin cloth and let rise on board until top is springy to touch of finger.
14. Drop into hot fat (375) with the raised side down, so the top side will rise while under side cooks. 
15. Drain on absorbent paper. 
16. Toss in confectioners sugar while still warm.

Yields 6 dozen.

Enjoy!

            Ingrid

Traditional Schweineschnitzel

Today is my Mom's birthday. Can you believe she would have been 93  Wow! Yes, I was an afterthought. In honour of my German Mom's day I thought I would post this recipe for Schweineschnitzel. We made it a couple of days ago for Octoberfest. No beer, sorry. Too many minors. 

Most of you are familiar with weinerschnitzel (breaded veal cutlet) but I'm not a fan of veal so I decided on this pork variation.

I turned out delicious!

Schweinschnitzel

Ingredients:

        4 Boneless Pork Chops

        1/2 c. Olive Oil (enough oil for meat to "swim")

          1/2 cup Flour, combined

        1 tsp Salt

        3/4 c. Plain Bread Crumbs

        2 Eggs

        Salt & Pepper, to taste

        2 Lemons

Directions:

1. Heat the oil in a large skillet at medium high heat.
2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").
3. Lightly season both sides with salt and freshly ground black pepper.
4. Combine flour with 1/2 tsp of salt in a shallow bowl.
5. Beat the two eggs in a second shallow bowl.
6. Put the bread crumbs into a third shallow dish.
7. Season each cutlet with salt and pepper.
8. Dip both sides of each cutlet into flour mixture to coat.
9. Dip both sides of meat into eggs to coat.
10. Repeat with the bread crumbs, coating both sides. Be careful not to press the breadcrumbs into the meat.
11. Gently shake off excess breadcrumbs.
12. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
13. Place in hot oil (about 330 degrees) and cook on both sides until golden brown, about 2-3 minutes on each side.
14. Transfer briefly to a plate lined with paper towels.
15. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
16. Serve with German spaetzle, buttered egg noodles, French fries, or German potato salad, and with a fresh leafy green salad.

Serves 4

Enjoy!

            Ingrid