• High Holy Days - 06

    From Dave Drum@1:18/200 to All on Tue Oct 25 09:12:06 2022
    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+XF, 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

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