Hey Cookaholics, Chef Kendra here and today we are making some chicken schnitzel! So let's
you and i do what we do and make it happen we have celery here and i'm just going to slice it
fade in up like that and then slice it up
next up is some radishes
trick the cutting radishes but i'm sliding all over the place let's take a little bit
off the bottom so they can stand up and then you can cut them without rolling away from
now we have some shallots here i look at them as a cross between a green onion and a regular onion
same trick cut a little off the bottom
makes them more stable and then cut them thinner
now i'm gonna cut this lemon into wedges and this is the serve it's gonna be garnished
on this cutting board we have radishes celery
shallots and lemon now guys over here we have a lemon a juicer and a little bowl
cut this in half just like so and i'm just going to use this thing and juice it and it separates
the juice from the seeds also this isn't very hard on the hands you're just moving the thing around
and we've got some juice now over here
i'm gonna add my shallots to this jar
and we're going to add the lemon juice
the salt
and get that honey in there
and that honey is coming out easy like that because i sprayed this pinch bowl with a little
a little vegetable oil so it would come out easy like that
and let this relax and chill out for about 20 minutes
that gonna do let it rest for 20 minutes in that lemon juice
is going to take a little bit of that bite off the shallots
over here i'm going to pour some oil about an inch up the side of the pan maybe an inch and a half
i'm also going to set this timer for 20 minutes so i don't forget
my vinaigrette now in here i have some panko i'm gonna add some more paint go to that now you know
panko has a beautiful wide crumb to it but we want a finer crumb for this you can use italian bread
crumbs but i prefer to use panko just ground up a little more because i think it adds for a better
crunch
next thing guys i'm going to take this
get these on a plate
we still got a few chunky bits in there but that's fine
the overall consistency is a much more fine situation
next thing i'm going to do is take my cutting board here grab some of my nemesis plastic wrap
i'm gonna take a piece of chicken
wash my hands
now i'm gonna cover this up with more plastic wrap i wouldn't wash my hands because you don't want to
touch the plastic wrap
with chicken fingers all right now i'm gonna pack this down i'm gonna try not to break it all up
but even if you do break it up a little bit that's fine
you also can buy a cut of chicken called the chicken cutlet it's already thin
now this is just what we're looking for
okay guys we have this bowl here we're going to add our radishes and our celery
now we're going to open our jar with a pickle shallots we're going to add our black pepper
our dijon mustard don't get that vegetable oil in there
slap the top on like some spouse okay that wasn't even the boss level but we got it on there
tighten the lid and just shake let's taste it i'm gonna taste it make sure i like it mmm that's so
good oh god um that is so good now i'm gonna pour it over the salad right before serving
now we're going to take our pan that we put oil in earlier get it over
about medium heat going to let this come to 350 degrees Fahrenheit we prepared a baking
sheet with some foil and a cooling rack on top set that aside pie plate here but
any shallow dish or a bowl will work i'm going to start off with a couple eggs
dijon mustard
salt
black pepper water and flour
and we're just gonna mix this together
you need a little more water if it's too dry add some more
yeah that's the consistency i'm looking for now here's the chicken now here's the thing
somebody's going to email me like why are you just using that chicken i put seasoning in this
in this in the batter so i'm gonna take this dip it in here coat it nicely
dip it in panko we want a nice coating on here
both sides coated well so we have that nice crunch then we're going to put it over here
and we're going to do that with the rest of them
here nicely coated
that's the seasoning and it helps the paint will stick that's why we do that
and then shake off the excess here all right guys here they are they're ready to
go we just have to wait until our oil comes to temperature okay let's get one in here
let me get two
i only want to flip on one time
you can find this and have the fine recipes at chefkendra.weebly.com that's chefkendra.weebly.com
you know i got you that's all for this time i'll see you next time chef kendra is out peace