So, today I'm going to show you guys
a chicken schnitzel and it is a love letter
to a place I love in Montreal.
This is my version of their chicken schnitzel
that I am obsessed with.
So, for this, we're going to serve a side
of red cabbage.
One red cabbage, one large onion,
cooked in a little butter and olive oil,
salt and pepper, of course.
I spice it up with some fresh bay leaves,
a little sprinkle of allspice,
caraway mixed with cumin.
And then we're going to add a splash of vinegar
to brighten it.
And then, a fat splash of chicken bone stock,
or chicken stock in a box.
Pop a lid on that and let it cook out
until it's nice and tender.
You're braising the cabbage.
Down here, it's called schug, it's kind of fun to say.
Like school, schug.
But it's just a fresh,
green chili-based hot sauce.
(applause)
Yes!
So into your high-powered blender or your food processor,
two bunches of cilantro,
one whole bunch of flat-leaf parsley,
and about 1/2 a bunch of mint leaves.
All that goes right down in there.
Then we're going to add two big old jalapeno chilis,
coarsely chopped.
Leave the seeds in.
That's what makes the hot sauce hot.
Now, we're going to throw in four fat cloves of garlic,
and these are bird's eye chilis,
these little red fresh chilis, right?
Four of those little guys.
And then we're going to add some ground cumin to this,
about teaspoon or 1/3 of a palm full.
And the thing that makes it really interesting
in flavor, a little ground cardamom.
About a teaspoon of each of those,
a fat teaspoon of salt to help break everything down.
And then some lime juice for our brightness,
for our acidity.
Get my little squoosher.
There we go.
And then we're going to add about 1/2 cup of EVOO.
Pop the lid on, and away we go.
(blender running)
When you bring it home, set it down
and take your sharp knife, this is a boning knife,
and open the chicken like a book.
You do this by just kind of peeling back
while you're slicing, just like that.
When we come back,
I'm going to walk you through the breading station,
and we'll start frying up our schnitzels.
Right after this.
(applause)
(upbeat music)
So, you guys know the standard breading procedure, right?
It's the flour, the eggs, and the bread crumb.
So, we're going to season up our bread crumbs now.
I've seasoned the AP flour, all-purpose flour,
with salt and pepper.
I've seasoned some beaten eggs with salt and pepper.
I season every layer as we go.
The chicken has salt and pepper on it, as well.
The bread crumbs, I'm going use those same flavors
over again that we used in our cabbage.
I used the seed in the cabbage.
I'm going to use ground caraway and cumin
in our bread crumbs.
And always in my schnitzel crumbs, I put a little nutmeg.
So you take your chicken.
Pat,
flip,
there we go.
And then you're going to let it go in the hot tub of love
and get nice and crispy.
I'll get one going for you.
Now, come on down here, I've got to rinse up real quick.
I'm going to just talk about fried capers.
One of the garnishes for this dish,
other than the schug that we made, our green hot sauce,
and the whipped honey, is fried capers.
For the capers, you drain them off,
use a larger caper,
and when you fry capers in a little olive oil,
they open up like flowers.
It's really pretty. I'm going to fry up the capers
and drain them on a paper towel.
We'll get some schnitzel out and some more schnitzel in,
and I'll meet you right back here right after this.
(applause)
This is very exciting, indeed.
This is my ode to Arthur's in Montreal, Canada.
Hello, everyone at Nosh Bar, I love you.
While it's still hot, I'm going to take whipped honey.
Whipped honey is not whipped.
It's honey that's kind of crystallized.
I fried up my capers.
I'm going to get them out of the pan,
drain them on paper towels.
They get nice and crispy,
and they kind of open up like flowers.
And then, on top of that, we're going to add our schug,
our homemade green chili hot sauce.
Drip that all around,
and then our crispy capers all over that.
Yeah.
And then, our beautiful braised cabbage,
right alongside that.
(applause)