Chicken Schnitzel with Creamy Mushroom Sauce

Serves 4–6

Ingredients
CHICKEN SCHNITZEL (see note 1)

• 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)
• 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste
• ½ tsp freshly cracked black pepper
• ½ cup (75 g) plain (all-purpose) flour
• 3 eggs, whisked
• 3 cups (180 g) panko breadcrumbs (see note 2)
• Oil, for cooking

CREAMY MUSHROOM SAUCE

• 1 tbsp extra-virgin olive oil
• 4 cups (360 g) sliced mushrooms (see note 3)
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
• ⅓ cup (35 g) freshly grated parmesan (see note 4)
• Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish

Instructions
Prepare the schnitzels

1. Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.
2. Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
3. Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.

Choose your cooking method:

1. Shallow-fry – Heat ¼ cup (60 ml) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.
2. Air fry – Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.
3. Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).

Make the creamy mushroom sauce:

1. Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
2. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
3. Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
4. Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
5. Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.

Notes
Note 1 – If you already have some of my Freezer-friendly Chicken Schnitzels on hand, you can simply use those rather than making a fresh batch.
Note 2 – Toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
Note 3 –  Use whatever variety of mushrooms you can get your hands on – I love using Swiss brown (pictured) or button mushrooms.
Note 4 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.

From: https://simplehomeedit.com/recipe/chicken-schnitzel-with-creamy-mushroom-sauce/

Skillet-Roasted Chicken & Potatoes

Ingredients

• 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard 
• 1 tablespoon dry white wine, such as Chablis 
• 1 1/2 teaspoons fresh thyme leaves 
• 1/8 teaspoon sweet Hungarian paprika 
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop (Courtesy Ina Garten)

Skillet-Roasted Chicken & Potatoes

Ingredients:

• 4 to 8 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard (4T for 8 thighs)
• 1 tablespoon dry white wine, such as Chablis (2T for 8 thighs)
• 1 1/2 teaspoons fresh thyme leaves (1T for 8 thighs)
• 1/8 teaspoon sweet Hungarian paprika (1/4t for 8 thighs)
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions:

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon (1 1/2t for 8 thighs) salt and 1/2 teaspoon (3/4t for 8 thighs) pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt (1 1/2t for 8 thighs), and 1/2 (3/4t for 8 thighs) teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 - 25 minutes, until they’re tender and starting to brown. Return the chicken to
4. the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop

Reprinted from Modern Comfort Food, Copyright 2020 by Ina Garten, Clarkson Potter/Publisher. 

Garlic Confit

Ingredients

• 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
• 8-10 sprigs of fresh thyme or rosemary
• 1 tbsp. black peppercorns
• 2 small bay leaves
• 2 1/2 cups pure olive oil

Instructions

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
2. Use a slotted spoon to transfer
3. the garlic to a large jar and store for up to 3 weeks in the fridge.

From: https://www.foodbymaria.com/garlic-confit/

Roast Beef Spice Blend

Servings2 cups

Ingredients

• 2 tbsp Beef Bouillon
• 2 tbsp Onion Powder
• 2 tbsp Garlic Powder
• 2 tbsp Dried Rosemary
• 2 tbsp Paprika
• 1 tbsp Salt
• 1 tbsp White Pepper
• 1 tbsp Dried Thyme

Instructions

1. Combine all ingredients in a bowl or jar. Use right away or store in an airtight container.

Cajun Spices

Ingredients


2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder

From: https://www.culinaryhill.com/homemade-cajun-seasoning/

Homemade Sweet Italian Sausage (Mild or Hot)

Ingredients

• 3 pounds ground pork
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 1/4 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes, or to taste
• 3/4 teaspoon ground fennel seed
• 1/4 teaspoon brown sugar
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme

Directions

1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2. Use as loose Italian Sausage (not in casing)

From: http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/

Breakfast Sausage Patties#2

1-lbs ground pork
2/5-tbsp salt (little less than 1/2 T)
7/40 -tsp white pepper (little less than 1/5t)
7/20-tsp ground sage ( 1/2 > x > 1/3 t)
1/4 -tsp ground thyme
1/4 -tsp nutmeg
1/4 -tsp ground ginger
1/20 -tsp red chili peppers flakes
1/20 -cup cold water

Combine all ingredients, mix well & shape into thin patties

 

From: http://thespicysausage.com/recipes/breakfastsausage2.htm

 

Crock Pot Whole Chicken

Ingredients:

Servings:4

• 4 teaspoons salt (per recipe reviews, 2 tsp is better)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 large roasting chicken (with pop-up timer if possible)
• 1 cup chopped onion (optional)

Directions:

1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Read more: http://www.food.com/recipe/whole-chicken-crock-pot-recipe-33671#ixzz1vC4nNZJA