Sunday, May 23, 2010

Chicken Schnitzel with tomato salad and egg-rice

One of the first more-than-simple cooking recipes I’ve done! Of course I’ve done some patatoes, beans and all that, but can’t think of preparing food like I did now. I found the recipe while wandering around the internet, and it was called “Chicken Bruchetta”, but as far as I know bruchetta is something completely different from what I’d defenitely call a schnitzel. Does anyone have a different opinion about what this is?
Then again, who cares what it’s called as long as it tastes good? And it tasted real good! I’ve only got my own opinion this time, I made only one portion for myself, since it was an “everyone-for-herself”-day. The recipe is easy enough to make every day, and it doesnt take much time at all.


I’ve adjusted the recipe to make 4 portions, but you might find that some of the ingredients dont really need to weighed at all. When it says “coat the chicken with flour”, I don’t get the feeling of weighing flour, but more of “grabbing a hand full and coating that chicken and stop when it cant be coated any more or when it looks good”. But for the shopping, here are some guidelines!

4 chicken breasts
(garlic) salt and pepper
1 egg
2 tablespoons milk
¼ cup flour (30 gram)
¾ cup bread crumbs (60 gram)
2 tablespoons olive oil (or sunflower oil, or vegetable oil, or butter, really)

1. Quite a curious step: flatten the chicken breasts. You can beat them, or use a rolling pin, but the idea is to flatten them.
2. Sprinkle the (garlic) salt and pepper over the chicken breasts, as much as you like, it really depends on your taste!
3. In a small and preferable undeep bowl, beat the milk and eggs together until well mixed. Spread the flour on one plate, and the bread crumbs on another.
4. Take one of the chicken breasts, coat it with flour on the first plate, then dip it into the eggmixture until covered with egg, then coat it with the bread crumbs on the second plate.
5. Do this for all the chicken breasts and put them in a pan with oil, on medium heat. Fry them for about 15 minutes or until done (golden brown top, and no pink in the middle).


Serve these delicious schnitzels with a tomato salad you’ve made before that! The measurements are just really rough indicators. I just add as much as I feel is right, so try to do the same! When you stir the ingredients in one by one, and it looks the way it should, you’re doing it right!

4 (large) tomatoes
¼ cup fresh basil leaves or parsley
1 tablespoon olive oil (or any other, no butter this time!)
salt and pepper

1. Cut the tomatoes in small pieces and put them in a bowl. Add the other ingredients and mix!
* For a killer ingredient my mom usually adds to this: use mozarella in little pieces or any other soft cheese like that. It’s lovely!


For the final ingredients for this recipe, you’re going to need pre-made rice. Left over rice works really well for this: a great way to re-use it! And you’re going to need the egg mixture you have left over from the chicken schnitzel, or just new eggs!


1. In a frying pan or wok pan, fry the eggs untill they’re right. Scramble them into little pieces and add the rice.
2. When the rice is fried and slightly crispy, you’re done!!

All you need for a nice meal! I bet this meal could go for a neat dinner with your family as well! It’s simple, its nice and there’s no way you can’t like this. Unless, really, you’re some weird freak that doesnt like tomatoes or cheese – I know people like that! That’s no life!
And there I just made my first real-meal post! I bet it's one of the longest I have as well! I hope you enjoy all my ranting about food, and I'll make sure to post again soon!


1 comment:

  1. Wow!I'm more than willing to die just for a piece of your dish! It look very tasty(such a pity I can only look,not eat)I just had my dinner but your dish still made my stomach growl...Hope I could taste your dish someday soon ^^