Chicken Schnitzel

This is a big favorite of my son's.  He has been asking for it for about two weeks now.  I finally made it and he loved it.  I didn't have any white wine so I just used extra chicken broth.  Apparently, it worked for him.

Chicken Schnitzel
from food.com

Ingredients:

2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated Parmesan cheese
4 (6 oz) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil

Sauce:

1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth (low sodium)
1 tablespoon fresh lemon juice

Directions:

1.   Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2.   In a separate shallow bowl, combine breadcrumbs and Parmesan cheese.
3.   Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4.   For each 2 cutlets, heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
5.   Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6.   Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7.   Wipe the skillet clean with paper towels.
8.   Heat butter until melted and add wine.
9.   Heat 30 seconds and stir in broth and lemon juice.
10. Season with salt and pepper.
11. Simmer 2 minutes.
12. Pour broth mixture over cutlets and serve.

Enjoy!

The Creative Cook

Macadamia White Chocolate Cookies with Raspberry Chips

Frankly, I decided to make these cookies because I have had a bag of raspberry chips in my freezer for quite a while. I know they don't go bad but it was time to use them. I had white chocolate and macadamia nuts in the freezer, too. So, why not bake some of these. The recipe comes from the King Arthur Flour website. My husband and I thoroughly enjoyed them. I can't said that I have ever eaten raspberry cookies of any sort before but these are really good. I stuck to the recipe for the most part. I bought the raspberry bits from the Prepared Pantry website. They are quite tasty. 

Macadamia White Chocolate Cookies
with Raspberry Chips

2 cups all-purpose flour
1 1/4 cups quick oats
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon raspberry flavor
1 cup white chocolate chips
1 cup macadamia nuts, chopped
3/4 cup raspberry bits


Preheat the oven to 350ºF.


1. Mix the oats, flour, baking soda, baking powder, and salt together in a large bowl. Set aside


2. In the bowl of your stand-type mixer and with the paddle attachment, cream the sugar and butter together. Add the eggs and beat. Add the flavors.


3. Add the flour mixture to the wet mixture in the stand-type mixer bowl. Beat until combined. Add the white chocolate chips and nuts and beat in. Add the raspberry bits. Do not beat more than necessary.


4. Drop dough in rounded mounds about 1 1/4 inches in diameter onto a very lightly greased baking sheet. Bake for 9 to 10 minutes or until the cookies are set and the edges start to brown. Do not over bake—the centers will be soft. Remove immediately and let cool on a rack.









Enjoy!






The Creative Cook