Butter Chicken Schnitzel
The first time I met Rebecca's grandmother (Oma, as we called her), she made me chicken schnitzel. This was not your cafeteria or greasy diner schnitzel. Oma's ability to transform the humble chicken breast in her old cast iron pot, into something both simple and sublime, was incredible. Her schnitzel had a buttery flavor without being greasy, a perfectly fried crisp exterior with a moist, juicy, flavorful interior. Nearly every time we visited, regardless of the time of day, even breakfast, Oma would have a fresh plate ready for me. With Oktoberfest celebrations upon us, we thought it was time to share her Butter Chicken Schnitzel. If you're worried about frying in butter, remember that when properly fried, only a small fraction is absorbed during cooking.
Yield: 1 chicken breast, serves 2
Ingredients:
- 1 boneless chicken breast, skin removed
- 3 tablespoons butter
Dry Dredge:
- 3 tablespoons breadcrumbs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- pinch cayenne
Steps:
- Prepare the chicken breast by butterflying it. To do this, position the breast on a cutting board with the shortest side in front of you. Run your knife parallel to the cutting board, starting about halfway up the thickness of the breast. You will cut through 90% of the breast, leaving a long thin "hinge" of meat on one side. This will allow you to then open up the breast, and "butterfly" it flat. Use the flat side of your knife (or a meat mallet) to gently pound out the thickness of the butterflied breast. You are looking for no parts of the breast to be much thicker than 1/4 inch.
- For the dry dredge: Mix together the dry dredge ingredients (breadcrumbs, salt, black pepper, and cayenne) in a wide bowl or plate. Dredge the chicken to coat on both sides. Press the chicken into the dredge to get an even coating, turning and pressing until all sides are covered. Shake off the excess and discard.
- Preheat an 8 inch pan, non-stick or cast iron, on high heat for 3-5 minutes.
- Once the pan is hot, add the butter. Turn the heat to medium and allow the butter to melt. Wait for the butter to foam before proceeding to the next step.
- When the butter foaming subsides, add the chicken to the pan and cook on medium heat for 2 minutes on each side. Watch that the butter doesn't burn (turn down heat if it starts to burn). Check the chicken for doneness, you are looking for a medium cook to just eliminate any pink in the middle. Serve hot out of the pan, discarding leftover butter.
Notes:
- If using multiples of this recipe (more then one chicken breast) make sure to wipe down the pan between rounds and start over with fresh butter.
Venezuelan Arepas with Recado & Lime Chicken
If you've never tried an arepa before, you have been missing out. Arepas are to South America, what tortillas are to Central America and Mexico; a simple, easy to make, and yet ridiculously delicious corn-based staple and platform for creativity. These arepas are in a more Venezuelan style, a little more rounded and thick, and cooked primarily on the stove-top. This week we have been topping our arepas with Recado and Lime Braised Chicken, fresh avocado slices, and our Mexican Quick Pickled Red Onions. These arepas are also great with Paul's Yucatán Citrus Pulled Pork.
Simple Lemon Butter Salmon
We've tried to expose Madeline to a wide taste palette, including some foods that kids find tough to love, like fish. In Haiti, her favorite fish dish is pan fried local Woz fish with a key lime butter sauce. While back in North America, we have adapted Madeline's favorite fish recipe, and make this Simple Lemon Butter Salmon. Madeline likes this Lemon Butter Salmon so much her hands shake with enthusiasm in between bites, and quite frankly, we adults aren't too far behind her!
Grilled Chicken Bánh Mì Sandwich
Rebecca's all-time favorite sandwich is the Vietnamese Bánh Mì. Our take on this Vietnamese-French fusion classic uses unctuous grilled chicken, tangy pickled vegetables, heaps of cilantro and jalapeno, and a robust mayo sauce. Despite the long ingredient list and exotic heritage, Grilled Chicken Bánh Mì Sandwiches are straightforward to make and can win over even the pickiest of eaters.
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What is your favorite sandwich? Where did you eat your favorite Bánh Mì sandwich?
Garlic Lemon Roast Chicken
Having an American-Canadian binational marriage comes with perks, one of which is two Thanksgivings: twice the feasting, with just enough time in between to allow for a full recovery. In honor of Canadian Thanksgiving, and the coming of cold weather, we wanted to share our go-to roast bird. This simple recipe avoids the complex trussing, stuffings, bags, frying, brining, injecting, or other techniques that can mystify and frustrate the home cook. Our Garlic Lemon Roast Chicken is ready for the oven in minutes, works every time, has moist meat and crispy skin, and is deeply infused with the flavors of lemon and garlic.
Caribbean Spiced Roast Chicken
Several years ago, while traveling in New Orleans, Rebecca and I heard about a local chef who made a traditional roast every weekend for a family dinner. Inspired, we began our own tradition of a weekly roast, sometimes meat, other times vegetarian. Our frequent favorite was a classic roast chicken with butter, garlic, and lemon. Adapting this dish to our new home in Haiti, we created a Caribbean Spiced Roast Chicken, drawing on the sweet, spicy, and tangy flavors found across the Caribbean basin. This combination of spices is reminiscent of Jamaica's famous jerks and Haiti's vibrant marinades, and the crispy skin will have you coming back for more.
