This Sunday Supper dish that I am bringing to you is all about balance, (something that I struggle to find). Giving you a yummy, feel-good, comfort-food recipe without the frying and cutting most of the fat, a WIN-WIN. It’s the yummy without the guilt and the extra mile on the treadmill, so I hope this makes your tummy and soul smile upon the first bite. P is a huge fan also, and that is even a bigger win in our household.
If Covid-19 has taught me anything, it has taught me about the desperate necessity for balance in our lives. I don’t think I realized just how much of it I DIDN’T have before the pandemic, and I sure as heck do not have any balance now, even more of it is missing (if that is even possible.) Here’s the thing, if you know me-you know I don’t have much and I tend to be over the top ("tend, she says"). I am full-steam 120% of the time, run-over-anything-in-my-path to get to what I set my mind to, “don’t just buy one-buy it in every color!!!!”…so…yeah…let’s just say I am working on it. But one thing is for sure-you always know you are going to get my whole heart. That is why I am learning how precious and important my choices are. The older this old bag is getting, the more she is realizing how crucial it is. 😊
I hope that during your time in quarantine you were able to do a reset, and refresh on what, and sometimes, even more importantly whom is worth your time and energy. As we head back out into the fray and find the new ‘normal’, knowing what your heart truly needs is important. Life is short, after all, so live it exactly as you want to and as lightly as possible, and -heck, just be kind to one another.
To dig you out of the emotional ditch I might have just put you in, let me suggest this FAMILY FAVORITE recipe with a yummy, light, crisp white wine. I, of course prefer to drink red with everything, including chicken and fish, so just pick something that you love and go with it. But please, for the love of everyone, ice down your whites, and chill your reds people!!! No one likes a hairy, hot, red wine, or luke-warm white wine. Absolutely no one. My favorite reds these days are either Le Bruciate Brunello di Montalcino, or a nice Pinot Noir. Click on both of those links to take you to my faves. For you white lovers, this would be amazing with Cakebread’s Chardonnay, or our Hubert Brochard Sancerre. (Click the link to take you to purchase, and if you are local, we are still offering free delivery). And please, I shouldn't even have to mention that this would be INSANE with some bubbles.
I served this dish with a light arugula salad, with red onion, cucumber, lightly tossed in a lemon, olive oil, s + p dressing. If you need a little more heft, mashed potatoes would be DIVINE (random thought…would you guys like me to start doing some side dish recipes? I have an obsession with apps and side dishes…hmmm….). Anyway, you can keep it light and easy, or make it as hearty as you want depending on the crowd. As always in life, knowing your audience is key.
Stay safe y’all and take care of eachother. From our kitchen to your home,
Love & Cin Cin!,
Sayre
Owner, MARKET
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Sayre’s Baked Chicken Schnitzel
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Serves: 4
- 1 Bottle of your favorite light, crisp white wine, iced down (I recommend our top-selling Hubert Brochard Sancerre, or Cakebread Chardonnay)
- 1 Wine Glass (2 if you are feeling generous)
- 2 Chicken Breasts
- 2 Large Eggs
- 1 cup flour
- 1 cup regular bread crumbs
- 1 cup Panko bread crumbs
- 1 Tbsp Paprika (smoked paprika is really good to use too…)
- 1 Tbsp of Sesame Seeds
- 1 Tbsp of Garlic Salt
- ½ tsp salt
- ¼ pepper
- 2 Tbsp of dijon mustard
- Fresh lemon wedges
- Press ‘n seal wrap or saran wrap
- Fresh parsley, finely chopped for garnish
PREPARATION INSTRUCTIONS
I’m sure you are getting sick of this step, but I believe it is crucial to truly enjoying making your meal after a hectic day. Pour yourself some sips, take a deep breath, and be THANKFUL for all of the wonderful things in your life. Now…get started.
Take chicken breasts out of fridge and bring to room temperature (30 minutes prior to cooking). Put on cutting board, and place your hand on the thickest part of the breast, and slice in half, starting at the thickest part, so that you have two, nice filets.
Lay out one long sheet of plastic wrap, place chicken breasts on plastic wrap, and space out with about 3-4 inches in between breasts, with enough space to seal breasts with top layer of plastic wrap. Once breasts are placed, layer top sheet of plastic wrap on top of chicken, and press down around the breasts so as to seal the layers of plastic wrap. (I'm sorry, if you are reading this and haven't giggled once, we need to chat) Beat the chicken breasts with a mallet or large spoon to flatten the breasts to ¼ inch thick, or breasts become pancake-like. Think...droopy, pancake breasts. Ok, I'll stop. (If I am offending anyone I am only speaking from very personal experience). Once complete, discard plastic wrap and assemble your stations for breading.
In a shallow bowl or dish, combine eggs, dijon mustard and lightly beat until combined.
In a second shallow bowl, combine flour, garlic powder, salt and pepper. Mix with a fork until combined.
In a third shallow bowl, combine two types of breadcrumbs and paprika.
Take each chicken breast, dip into the flour mixture, completely coat. Then dredge in egg mixture, and be sure to that all of chicken breast is coated with egg mixture. Shake off excess egg and then dredge in breadcrumbs to be sure all parts of chicken are coated.
Layer chicken breasts on baking sheet with tray.
Bake at 430 degrees for 10 minutes, or until completely cooked through. Don’t overcook!
Plate the chicken breasts, and sprinkle with lemon juice, sprinkle with some fresh parsley, and serve with lemon wedges on the side. The more lemon juice, the better!!
**Side dish suggestions for this dish are a simple arugula salad or mashed potatoes for a heartier dish.
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