europe times european news trendy cookery cooking recipe food dishes Chicken Schnitzel
Food

Chicken Schnitzel

By 990 0

Ingredients

  • 2 lbs boneless skinless chicken breasts (4 large breasts)
  • 1 cup flour for dredging
  • 2 large eggs
  • 1 cup breadcrumbs, matzo meal, or panko
  • 2 tbsp paprika
  • 1 tbsp sesame seeds (optional)
  • Salt and pepper
  • Oil for frying (pick one with a high smoke point like grapeseed)
  • Fresh lemon wedges for garnish

Preparation

Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.

Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.

Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.

The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.

After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil. Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Grilled Garlic and Herb Shrimp
Food Trending

Grilled Garlic and Herb Shrimp

By 1408 0

Seafood is ever favorite and Shrimp dishes are always mouth watering. Lets take a look into the Garlic Grilled Shrimp recipe with a touch of healthy Herbs in it!

Ingredients

  • 2 tablespoons fresh minced garlic
  • 2 teaspoons ground paprika
  • 2 teaspoons Italian seasoning blend
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp (21-25 per pound), peeled and deveined

Preparation

Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Photo Courtesy: Google/ images are subject to copyright

europe times european news food recipes Chicken Breasts in Caper Cream Sauce
Food

Chicken Breasts in Caper Cream Sauce

By 948 0

Planning to make a delicious and easy chicken dish for dinner? Here is a mouth watering recipe of Chicken Breasts in Caper Cream Sauce!

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • 1/2 cup whipping cream
  • 2 tablespoons capers, drained and rinsed

Preparation

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.

Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve hot.

Photo Courtesy: Google/ images are subject to copyright

europe times european news health food potato and garlic soup
Food Lifestyle

Cream of Green Garlic and Potato Soup

By 1184 0

Soups are an ever favorite dish. Lets give a try to the delicious Cream of Green Garlic and Potato Soup.

Ingredients

  • 4 russet potatoes, peeled and chopped into equal-sized chunks
  • 3 cups chopped green garlic, white and light green parts only
  • 1 tablespoon olive oil
  • 2 ounces minced prosciutto
  • Salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 quart chicken broth, or more as needed
  • 1/2 cup heavy whipping cream
  • 2 tablespoons chopped fresh chives for garnish (optional)

Preparation

Place potatoes in bowl of water. Set aside. Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside. Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes. Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.

Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed. Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed. Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.

Photo Courtesy: Google/ images are subject to copyright