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Food from page 36

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Chicken Schnitzel Or Cutlet

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38

May 10 t 2007

6 (about 2 pounds) boneless and
skinless chicken breasts, visible
fat removed
salt and pepper to taste
2 large eggs
1 cup flour
2 cups fine breadcrumbs
3 /4 tsp. ground paprika
1/2 tsp. granulated garlic
1 tsp. dried parsley
1/2 cup canola oil for frying
Line a baking sheet with a few lay-
ers of paper towel. Set aside.
Pound chicken breasts to uniform
thickness. Season lightly with salt and
pepper. Set aside.
Whisk eggs in shallow bowl. Set
aside. Place flour in another shallow
bowl or dish. Set aside.
Combine breadcrumbs, paprika,
granulated garlic and parsley in a
shallow dish and stir well to combine.
Set aside.
Heat oil in a large nonstick skil-
let over medium-high heat until hot.
Working quickly, dredge all sides of a
chicken breast in the flour and shake
off excess flour. Dip the chicken in the
egg and dredge in the breadcrumbs.
Place the chicken in the pan. Repeat
with as many breasts that will fit into
the pan. Fry the chicken on both sides
until golden, about 3-5 minutes on
each side. Place the finished cutlet on
the prepared baking sheet to drain and
serve immediately, or keep warm for
up to 20 minutes in a 200E oven (the
paper will not burn). Makes 6 servings.

1256870

31/2 cups, or more, flour
1 cup water
1/2 tsp. salt
1 /2 cup (1 stick) butter or
margarine, melted
Canola oil for frying
Sour cream, garnish
Combine flour, water and salt in a
large bowl and mix with a wooden
spoon until a soft dough is formed.
If the dough is very sticky, add a bit
more flour. Transfer the dough to a
clean floured surface and roll it in the
flour to coat.
Divide the dough in half. Working
with one half, knead the dough a few
times, adding more flour if needed.
Using a floured rolling pin, roll the
dough into a large (about 16x16 inch)
sheet. Brush the sheet liberally with
the melted butter.

Fold the sheet in half lengthwise
and in half again the other way (you
should have a square). Repeat with
remaining dough.
Cover the dough with a clean dish-
towel and let rest for 30 minutes.
Cut each sheet into 10 strips. Line
a baking sheet with several layers of
paper towel. Set aside.
Heat oil (about one inch) in a large
skillet or pot over high heat until hot.
Add the strips and cook, submerging
the strips with tongs, until golden,
about 3 minutes. Remove from oil and
drain on a baking sheet that's been
lined with several sheets of paper
towel. Serve warm with sour cream on
the side. Makes 8-12 servings.

My Mother's Marinated
Bell Peppers

My mother, who usually only uses red
bell peppers, serves this dish as an
appetizer with French bread or pita;
but I like this as a salad, served on
fresh greens with a sprinkle of goat
cheese or Feta.
4 red bell peppers
2 green bell peppers
2 yellow bell peppers
i/4 cup extra-virgin olive oil
1 /4 cup red wine or balsamic
vinegar
salt and pepper to taste
Roast peppers: Grill whole peppers
over a hot grill on all sides until the
peel or skin is blistered and blacked.
Wrap the peppers in foil and allow to
rest until cool. Remove the sterns and
seeds and rub off the peel or skin. Don't
worry if all the skin is not removed.
Alternately, position the oven rack
in the upper third of the oven. Preheat
oven to broil. Arrange the peppers
on a baking sheet. Roast the peppers
until the skin blisters and turns black.
Turn the peppers over and repeat the
process. Turn again until all the peel
is blackened. Wrap the peppers in foil
and allow to rest until cool. Remove
the stems and seeds and rub off the
peel or skin. Don't worry if all the skin
is not removed.
Slice the pepper into strips and add
the remaining ingredients. Toss well
to coat and serve immediately or chill
up to two days before serving. Makes 8
servings.

More recipes: JNonline.us

