Subj : Happy Channukah - 03
To   : All
From : Dave Drum
Date : Sat Dec 17 2022 14:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Chicken Schnitzel Sandwich
 Categories: Poultry, Vegetables, Dairy, Sauces, Breads
      Yield: 4 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2 c  Buttermilk
      6 oz Plain full-fat yogurt
      1 tb Montreal steak spice
      1 tb + 2 ts kosher salt; more to
           - taste, divided
    1/4 c  Grated yellow onion
      2 cl Garlic; fine chopped
      2 lg Chicken breasts; halved
           - across, each pounded 1/4"
           - thick
      8 oz Uncooked instant mashed
           - potatoes
      3 c  All-purpose flour; divided
  2 1/2 c  Bread crumbs
           Fresh ground black pepper
      2 ts Paprika
      1 ts Garlic powder
      1 ts Onion powder
    1/2    Cayenne pepper
      3 lg Eggs
           Oil; for frying
    1/2    Lemon

MMMMM--------------------------SANDWICH-------------------------------
    1/2 c  Mayonnaise
      2 tb Chile paste (Israeli schug)
    1/4 c  Extra-virgin olive oil
      2 tb Red wine vinegar
           Salt & fresh ground pepper
      4 c  Thin sliced iceberg lettuce
      2    Whole pickled chilies; fine
           - chopped
      1 lg Shallot; thin sliced
           Softened unsalted butter
      8 sl (1/2) challah
           Honey
           Kosher dill pickles; thin
           - sliced long way
 
  In a large bowl, whisk together the buttermilk, yogurt,
  steak seasoning (if using), 1 teaspoon of the salt, and
  the onion and garlic. Add the chicken breasts, turn to
  coat, cover with plastic wrap, and refrigerate for at
  least 2 and up to 24 hours.
  
  In a large bowl, whisk together the instant potatoes, 1
  cup of the flour, the bread crumbs, 1 tablespoon of the
  kosher salt, and black pepper to taste. In another large
  bowl, whisk together the remaining flour, paprika,
  garlic powder, onion powder, cayenne, remaining salt,
  and black pepper to taste. In a third large bowl, beat
  the eggs with 1 cup of the buttermilk marinade from the
  chicken until combined.
  
  Make the chicken: Coat one of the breasts first with the
  flour mixture, then in the egg, then with the
  potato-bread crumb mixture, packing the crumbs onto the
  meat to adhere. Transfer to a plate by the stove and
  repeat with the remaining breasts.
  
  Place a wire rack inside a rimmed baking sheet and set
  it next to the stove. Into a large Dutch oven set over
  medium-high heat, pour the oil to a depth of 3 inches
  and attach a deep-fry thermometer. When the temperature
  reads 350-#F, add two of the breasts and cook, turning
  once, until golden, crisp, and cooked through, 3-4
  minutes per side. Transfer to the rack and season with
  salt to taste. Repeat with the remaining breasts.
  Squeeze the lemon over the 4 fried breasts.
  
  MAKE THE SANDWICHES: In a small bowl, whisk together the
  mayonnaise and schug. In a medium bowl, whisk together
  the olive oil, vinegar, salt, and black pepper; spoon
  two tablespoons of the vinaigrette into a small bowl and
  set aside. To the medium bowl, add the lettuce, pickled
  chiles, and shallot, and toss to coat. Set the three
  bowls aside.
  
  Generously butter both sides of each challah slice. To a
  large cast-iron skillet set over medium heat, add 4 of
  the slices and cook, turning once, until browned and
  crisp, 6-8 minutes. Transfer to a cutting board and
  repeat with the remaining slices.
  
  Spread the mayonnaise mixture evenly over 4 pieces of
  the challah (one side only). Place the breasts on top,
  then drizzle with honey to taste and the reserved
  vinaigrette. Top each chicken schnitzel with 1 cup of
  the slaw, the pickle slices, and finally the remaining
  slices of bread. Slice the sandwiches in half, and
  serve.
  
  By: Alex Cohen
  
  Yield: serves 4
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Laziness is simply the habit of resting before you get tired.
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