bacon, chicken, I Heart Cooking Clubs, IHCC, nigella lawson
Schnitzel. Say it with me. Schnitzel.Thursday, November 19, 2009
It's POTLUCK week over at I Heart Cooking Clubs right now...so I figured I'd make a Nigella dish I'd been dying to try, but hadn't actually made the time yet. Little did I know, time was not a factor! Seriously quick dish...4 ingredients...ingredients I usually have on hand anyway...that will become a regular visitor to my kitchen. And it has a word that's fun to say: Schnitzel. Go ahead...say it few times. Schnitzel. Schnitzel. Schnitzel. Go ahead, use an accent. Use it in a sentence. Fun, right? What's a schnitzel you say? Why, simply put...it is a cutlet without bones. Schnitzel! Chicken Schnitzel with Bacon and White Wine from Nigella Express 1 tsp. garlic-infused oil I didn't have any on hand and didn't want to take the waiting time to make some, so I just added a few garlic cloves into olive oil...directly in the pan 4 strips bacon I used extra slices of thick-cut peppered bacon. yum. 4 (4 oz.) escalopes or boned and skinned chicken breast halves I just cut breasts in half, as if butterflying...but sliced all the way through 1/3 c. white wine Put the garlic oil in a skillet and add the bacon. Fry until the bacon is crisp and the pan is full of bacony juices, remove the bacon to a piece of foil, wrap it, and set it aside for a moment. I just put on a paper towel lined plate. period. Fry the chicken for about 2 minutes per side I actually had to drain some of the lovely 'bacon juices' because I was coming close to deep-frying. Make sure the pan is hot so the escalopes catch a little, turning beautifully bronze. Pour the wine in the pan and let everything bubble up,and pour over the chicken pieces that you've removed to a serving plate and crumbled the bacon over. Tuck in. We ate it with Parmesan Couscous. Seriously simple. Seriously delicious. Interested in the rest of the potluck...or better yet, bringing something!? Head on over to IHCC's November Potluck...featuring the recipes of Nigella Lawson.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.