CITRON CHICKEN RECIPES

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CHICKEN SCHNITZEL RECIPE - BON APPéTIT



Chicken Schnitzel Recipe - Bon Appétit image

This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress on a boneless, skinless chicken breast.

Provided by Jeanne Thiel Kelley

Yield 4 Servings

Number Of Ingredients 10

4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
Chopped flat-leaf parsley
Lemon wedges

Steps:

  • Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow bowl or baking dish. Place 1 cup panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
  • Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.

LEMON LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES



Lemon linguine | Pasta recipes | Jamie Oliver recipes image

Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta

Total Time 20 minutes

Yield 6

Number Of Ingredients 6

500 g dried linguine
3 Sicilian lemons
extra virgin olive oil
125 g Parmesan cheese
1 bunch of fresh basil
1 handful of rocket

Steps:

    1. Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
    2. Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
    3. Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together – it’ll go thick and creamy.
    4. Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
    5. Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
    6. Finish by stirring through the chopped basil and rocket.

Nutrition Facts : Calories 467 calories, FatContent 17.8 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 18.6 g protein, CarbohydrateContent 56.7 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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