Chicken Schnitzel & Cucumber Salad

Chicken Schnitzel & Cucumber Salad

I cannot believe it's been 2 months into summer and I haven't had a dinner party up until now. As I said before, it's amazing how fast time flies by. Last weekend, I made a very last minute decision to host a dinner party this week. My friend Niko had said that Wednesday was like her Friday, so I decided last Wednesday would be the night. I had guests bring bread, cheese, wine, and even one brought a delicious cake from the Mission District bakery Craftsmen & Wolves. Probably one of the tastiest cakes I have ever had in my entire life... and it was as cute as a button... (thanks EJ!)

I didn't do it on purpose, but my dinner menu ended up being an Austrian feast. I started out by flipping through This is a Cookbook, by the Brooklyn Sussman brothers. I decided that I would make chicken schnitzel, accompanied with a cucumber salad, but it also suggests to make the schnitzel with thyme spaetzle. I have made spaetzle before, so I won't post the recipe here, but you can find my old recipe here. I recently bought a spaetzle maker, and that made a world of a difference. It was $24 at Sur le Table, but if you don't think you'll be making spaeztle anytime soon, you don't need one. (Though it does make spaetzle perfection).

The chicken turned out really well, although next time I'll add maybe one or two more cups of the salt and vinegar chips, as those didn't come through well enough as I had hoped. The cucumber salad leftovers can be used as a breakfast salad, by adding some fresh mozzarella or bread (or both...)

Overall, I think the dinner went pretty well. The spaetzle was my favorite part, but next time I'm FO SHO adding some cheese to the mix.

Chicken Schnitzel

Ingredients:

4 boneless chicken breast halves

3 cups packed salt and vinegar potato chips

2 cups unseasoned dried bread crumbs

2 cups all purpose flour

4 large eggs

Salt

Canola or grapeseed oil for frying

1 tablespoon unsalted butter

Directions:

1. Wrap a chicken breast half in plastic wrap and place it on a work surface. Using a rolling pin or a small, heavy frying pan, pound the chicken breast to an even thickness of about 1/4 inch. Repeat to pound the remaining breast halves.

2. Put the potato chips and bread crumbs in a food processor and pulse until finely ground and well mixed. Spread the crumb mixture on a large plate. Spread the flour on another large plate. In a wide, shallow bowl, beat the eggs with a pinch of salt.

3. Dredge a piece of chicken in the flour, then dip into the eggs, turning to coat, and then press each side in the crumb mixture to cover completely. Place on a baking sheet, Repeat to coat the remaining chicken pieces.

4. Set up 2 large frying pans and pour oil into each to a depth of 1/4 inch. Warm the oil over medium heat, and then place 2 breaded chicken breasts in each pan and cook until golden on the first side, about 4 minutes. Add 1/2 tablespoon butter to each pan, let melt, and tilt the pan to distribute it evenly.

5. Turn the chicken breasts and add more oil if the pan seems dry. Cook until golden brown on the second side and opaque throughout, about 4 minutes longer. Serve right away with the cucumber salad. 

Cucumber Salad

Ingredients:

2 large English cucumbers, peeled

1 large red onion, peeled and trimmed

1/4 cup minced fresh dill

1/4 cup fresh lemon juice, plus more if needed

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

Directions:

1. Using a mandoline (or a very sharp chef's knife) cut the cucumbers crosswise into very thin slices. You want the slices to be about the thinness of a credit card, but not translucent. Place the cucumbers in a large bowl.

2. Cut the onion in half through the root end. Place, cut side down, on the mandoline and cut into paper-thin slices, or slice very thinly with the chef's knife. You want the onions to be so thin they are translucent. Add to the bowl with the cucumbers, dill, and stir to mix well.

3. In a small bowl or a glass measuring jar, whisk together the lemon juice, olive oil, and salt and pepper. Taste; the strongest flavor should be the lemon juice. If the oil is overpowering, add another tablespoon or two of lemon juice and taste again. 

4. Pour the dressing over the cucumber mixture and toss to coat thoroughly. Refrigerate until well chilled, at least 30 minutes up to 2 hours. Just before serving, taste and adjust the seasoning. Serve with a slotted spoon, letting the salad drain briefly before plating.