Chicken schnitzel,
AKA chicken cutlet (laughs)
and we are topping it with our frisee salad
with the radishes
and apples.
When we are making breaded anything,
when we're making a cutlet,
a eggplant steak,
or a piece of chicken,
or pork,
or veal,
or beef.
Whatever we're breading you want to season
every single layer okay?
So in other words our chicken cutlets
they're seasoned with salt
and pepper.
Our flour station,
flour,
eggs,
and breadcrumbs,
standard breading procedure is what we
have on the countertop here.
Flour is seasoned,
eggs we're going to season with some Dijon mustard.
Spice the eggs up.
Oo.
For a traditional schnitzel I like garlic
and onion,
in the fine breadcrumbs,
and always,
always,
always a little freshly graded nutmeg.
Also a little lemon zest is nice in your schnitzel.
I'll just steal a little zest
Okay.
I want a little lemon zest in this.
So every single layer of what we are passing
the chicken through has some sort of
seasoning going on.
You are cooking oil should be innocuous,
it should be oil you can see through
neutral oil you want to have oil that you can see through
so that it has a high cooking temp.
Okay.
I'm gonna put this as close to our oil as possible.
Sweet. Okay.
Let me get your cutlets down here for you.
All right.
Flour shake off excess,
egg shake off excess,
pat evenly all over both sides,
then drop it into the oil.
Always have a pan ready
with a wire rim
inside a rimmed baking sheet to go into a warm oven
and keep the cutlets crispy on all sides.
So when we bring home the boneless,
skinless chicken breast from the grocery store.
We take our boneless,
skinless breast put it down on our gel cutting board,
you can sanitize not on your wooden counter,
okay,
and were gonna put our hand flat on the top of the breast
holding it very firmly we're gonna take a good sharp knife,
I'm using a boning knife
and you're going to open the chicken like a book,
you're gonna butterfly the chicken open,
and kinda move it over so it looks
like a little heart shape.
Just like that. Okay.
Then you're going to cover the heart with
a piece of parchment
or a piece of plastic
or you can even put it in a individual baggie
so it's ready to just pop in the freezer,
and you are going to take your mallet
and pound it out evenly.
When we use a meat mallet it is not (grunts)
(audience laughs)
You're trying to drag,
so you can drag away from your body
or towards your body,
but you are looking for slow,
even strokes that are very flat,
and that's how you get these super sized boys.
These big pretty guys.
(audience applauds)
Nicely done!
We've got two in the pan.
Look at these giant boys,
these are the ones that Rita breaded.
They've been cooking just during the break,
they're gorgeous.
So we're making a salad that we're going
to put on top of the schnitzel.
Yeah.
Lemon zest,
lemon juice,
whenever we squeeze the lemons squeeze them cut side up,
so that the seeds stay with the lemon
and don't fall into your dressing.
(audience applaud)
To this we are going to add a drizzle of honey,
want a little bit of natural sweetener in our dressing,
and a fat squirt of Dijon,
which we used in the eggs for our breading station
for our schnitzel.
Fat squirt of that.
Okay.
Salt and pepper,
and then our acid for this is a little cider vinegar,
and then you stream in your olive oil
while you are mixing your dressing so it's uh it's a,
Go ahead.
Dijon honey dressing basically with
a little shallot in it.
We're gonna add some fresh thyme
and then we're going to add sweet apples,
spicy watermelon radishes
or you know straight up radish.
Frisee which is white
and this fuzzy um looks very delicate
but it's actually very sturdy lettuce.
Yup.
And some endive
and endive however you want to say it.
So this is Rita's cutlet she made her chicken schnitzel
AKA cutlet (laughs)
and we're topping it with our frisee salad (gasps)
with the radishes
and apples
and the Dijon honey dressing.
Gorgeous.
(audience applaud)
(audience cheering)