Schnitzel
4 servings

Active Time: 25 min.
Total Time: 25 min.
Level of Advancement: 1/5

Recipe author: Tom Slepicka
Published: 2/9/2023
Email: [email protected]
www.cookinghub.com

Don't be intimidated with the name of this meal. Chicken schnitzel is a very easy beginner meal. In European countries, it is commonly prepared from a chicken breast, pork loin, or veal. Choose a side or make it a sandwich, and you are ready to go! The great thing about this meal is that you can deep fry it or prepare it on a regular fry pan using only a little bit of frying oil. The decision is up to you.

Ingredients:
2 pieces of larger chicken breasts - skinless and boneless *
Pinch of salt
Pinch of ground pepper
½ cup of all-purpose flour - adjust if needed
2 eggs
½ cup of milk
2 cloves of garlic - peeled and grated
1 - 2 cups of breadcrumbs (preferably Panko breadcrumbs) – adjust if needed

*Each of the 2 chicken breasts will be cut into half, which will give us 4 regular portions. If you enjoy larger portions, you may want to consider using up to 1 chicken breast per person. All other ingredients can stay the same. You can also substitute chicken breasts for pork loins or chops without the bone, or a boneless veal loin.

Final touch:
1 Lemon
Salt and pepper - ideally freshly ground

Tools:
Measuring Spoons & Measuring Cups
Chef's Knife & Cutting Board
Meat Mallet
Plastic Wrap
Medium Mixing Bowl (about 3 - 4 QT)
Small Hand Grater or Garlic Press (for garlic)
Whisk
2 Plates
Deep Fryer with Frying Oil or  6 QT (or larger) Pot with 2 - 3 QT of Frying Oil and Thermometer for Deep Frying or Large Sauté Pan or Large Fry Pan with ¼ to ½” Layer of Frying Oil (for shallow frying) or Air Fryer
Tongs
Food Thermometer
Cooling Rack or Paper Towels
Optionally: Lemon Squeezer

Directions:

Meat preparation:

Make sure that the chicken breasts are properly rinsed under cold water (to remove surface bacteria) and the unwanted parts are removed.

Perform a butterfly cut and then cut each chicken breast in half to reach 4 portions.

Pound over plastic wrap to ¼" thickness using a meat mallet.

Salt and pepper from both sides.

Breading station:

Place ½ cup of all-purpose flour on a plate.

Prepare the egg mixture-- place into a medium mixing bowl:

2 eggs
½ cup of milk
2 cloves of garlic - grated

Whisk together until combined (about 1 minute).

Place 1 - 2 cups of breadcrumbs into a second mixing bowl.

Bread the meat:

One-by-one, bread each chicken breast from both sides in this order:

Flour

Egg-milk mixture

Breadcrumbs

Put aside on a plate for the following frying.

Deep fry or shallow fry or air fry:

Deep fry:

Preheat oil to 350°F.

Work in two or more batches (based on the size of your deep fryer).

Carefully place schnitzels into the fryer one by one.

Fry immersed in oil until a nice golden color is reached, and the schnitzels are fully cooked (about 2 minutes from each side). *

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

Shallow fry:

Work on two pans at the same time or in batches.

Preheat the fry pan on medium-high heat with a layer of frying oil (between ¼ to ½”).

Shallow fry until a nice golden color is reached and the schnitzels are fully cooked (about 3 minutes from each side). *

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

Air fry:

Preheat your air fryer to 350°F.

Place the chicken in.

Drizzle the top of the chicken with oil.

Air fry until a nice golden color is reached (about 5 - 6 minutes from each side).*

Optionally, drizzle with more oil during air frying if needed.

Squeeze lemons on each schnitzel and sprinkle with salt and pepper. Serve with potato salad, mashed potatoes, fries, or chips and tartar sauce, or as a sandwich!

* Check with the food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F or 145°F for pork.

Creamy Mashed Potatoes
4 - 5 servings

Active Time: 25 min.
Total Time: 25 min.
Level of Advancement: 1/5

Recipe author: Tom Slepicka
Published: 2/9/2023
Email: [email protected]
www.cookinghub.com

So often, I am served flavorless mashed potatoes. This is a recipe for mind blowing, creamy mashed potatoes, which are also so easy to make.

Ingredients:
2 LB of potatoes - peeled and diced or sliced *
¾ cup of heavy cream - warm (can be reheated in microwave)
Optionally: 1 clove of garlic - peeled and grated
½ TSP of salt
¼ TSP of ground pepper - ideally freshly ground

*It really doesn’t matter what size you dice potatoes for this recipe, but smaller pieces will cook faster.

Tools:
Chef's Knife & Cutting Board
Measuring Spoons & Measuring Cups
Peeler
Medium Sauce Pan or Small Pot (about 4 QT)
Colander
Small Mixing Bowl (about 1 QT)
Kitchen Mixer with Whisk Attachment or Hand Mixer 
Silicone Spatula
Small Hand Grater or Garlic Press (for garlic)
Optionally: Pastry Tips and Pastry Bags

Directions:

Potato preparation & cooking:

Rinse potatoes under cold water.

Then peel and chop potatoes.

Place into a medium pot and then fill the pot with water (about 1” above the level of the potatoes).

Cover the pot with a lid and place on a high heat burner. Bring to a boil.

Lower heat to medium and boil until fully cooked (about 12 – 15 minutes). Take one out and taste to make sure it is done.

Drain the water by pouring over a colander and place into a kitchen mixer with a whisk attachment.

Final phase:

Add into the kitchen mixer:

¾ cup of heavy cream - warm
Optionally: 1 clove of garlic - grated
½ TSP of salt
Pinch of ground pepper

Whisk on a low speed until partially combined (about 1 minute).

Then increase speed to high and whisk until it gets nice and creamy with a fluffy consistency for at least 5 minutes.

Taste and add salt or pepper if needed.

Optionally, serve by piping out of your pastry bag with a tip.

Tip:
If parts of the ingredients stick to the side of mixing bowl during mixing, stop the mixer, and place it back into the bowl with a spatula. Then, continue mixing.

Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.