Although I had a weekday challenge of cooking 3 meals at home daily for the entire #stayhome period, I decided to cook a few special dishes over the weekend as well- I enjoy cooking so I don't mind the extra effort on a weekend. This weekend, I experimented with a German dish- chicken schnitzel mit kartoffelsalat (breaded chicken chop and potato salad), a special pancake brunch and a Greek chicken gyros candle lit dinner :)
Those of you who know me well, are aware of my unmatched love for Munich and my 2 beautiful years that I spent in the city will always be my most cherished moments. Thus, it’s no surprise that I needed to get down to making a dish that reminds me of my time there and a dish that I ate so often (regardless of it being super high on calories). Chicken schnitzel mit kartoffelsalat was my all-time favorite biergarten (beer garden) meal. There were times I would switch side dishes with pommes (french fries) or Käsespätzle (German mac & cheese). The best schnitzel I've had in Europe was in Austria, but during my stint in Munich my favorite schnitzel joint was Waldwirtschaft (a.ka. WaWi) at Großhesselohe on the high banks of the river Isar.
This dish is so easy that it’s almost a sin for me not to have tried it out earlier. With all my love, I’m sharing my version of the recipe below and I would be extremely happy if some of you try it out (and if you don’t you have no idea what you’re missing out on)!
WEEKEND SPECIAL- CHICKEN SCHNITZEL MIT KARTOFFELSALAT
Ingredients:
2 chicken breasts
5/6 potatoes peeled and boiled, sliced into thin round pieces
1 tsp minced garlic
Black pepper
Salt to taste
2 eggs
1 cup flour
1 cup bread crumbs
Lemon
1 tsp white vinegar
1 tbsp chopped coriander
1 cup chicken broth
1 medium onion sliced into tiny bits
Recipe for the chicken schnitzel:
Step 1: Rub some garlic, salt and pepper on the chicken breasts and keep aside.
Step 2: Set up an assembly line-- a plate of the flour, a plate of the eggs and a plate of the breadcrumbs. Ensure you add a pinch of salt and pepper to all three plates.
Step 3: Dip the chicken breasts one at a time in the flour, egg and then the breadcrumbs.
Step 4: Deep fry on both sides. Ensure to drain the oil out well before serving it.
Recipe for the kartoffelsalat i.e potato salad:
Step 1: Add the onions, salt, pepper into a bowl.
Step 2: Pour hot broth over this.
Step 3: Add in the vinegar and potatoes and mix well.
Step 4: Marinate and keep aside for an hour till all the broth is absorbed. (It’s okay if there’s a little liquid remaining)
Step 5: Add a tsp of olive oil to this and mix well.
Plate up!!
Serve the schnitzel hot with the potatoes on the side garnished with coriander and a lemon wedge. You can add some mustard and mayo to the plate if you desire.
WEEKEND SPECIAL- CHICKEN GYROS
Ingredients:
2 chicken breasts boneless
3/4 cup greek yoghurt (for the marinade)
2 tbsps mixed Italian herbs (or oregano)
Juice of two lemons
2 tbsp minced garlic
Salt to taste
1 cup of greek yoghurt (for the tzatziki)
1 medium onion diced into small pieces
1 large tomato diced into small pieces
1 cucumber (grate 3/4 and dice up 1/4)
1 tbsp Italian herbs
3 large potatoes boiled and sliced long
Recipe for the filling:
Step 1: Marinate the chicken in a bowl with the following- greek yoghurt, 1 tbsp minced garlic, lemon juice (1 lemon), 1 tbsp herbs and salt to taste
Step 2: Grill the chicken on both sides and then slice into long pieces or dice it up. Ensure the chicken is nice and crispy brown.
Step 3: Fry the potatoes and add some salt to taste
Step 4: Mix together the onions, tomatoes and diced cucumber and add salt to taste
Recipe for the tzatziki dip:
Step 1: Pour 1 cup greek yoghurt into a bowl and mix the following well- grated cucumber (squeeze out any excess water), Italian herbs, 1 tbsp garlic, lemon juice (1 lemon) and salt to taste. Add a sprinkle of olive oil on top.
Roll up!!
Take a ready made pita bread and layer it with the following- layer 1: grilled chicken slices, layer 2- fried potato strips, layer 3- tomato, cucumber and onion mix, layer 4- tzatziki dip and finally top it off with a sprinkle of garlic salt.
WEEKEND SPECIAL- PANCAKES WITH MAPLE SYRUP
For my pancake recipe please refer to the link below:
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