Chicken Schnitzel
Chicken breasts, pounded to 1/8-inch thickness 4 ounces 
Salt and freshly ground black pepper to taste
All-purpose flour          1 cup
Eggs (large)                 2
Dijon mustard              1 tbsp
Panko breadcrumbs    2 cups
Canola oil                    2 tbsps
Unsalted butter            2 tbsps
Chopped flat-leaf coriander
Lemon wedges
1. Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place the all-purpose flour on a plate. Beat eggs and Dijon mustard together to blend in a shallow bowl. Place 1 cup (or more) panko in another shallow bowl.
2. Working with 1 chicken breast at a time, dredge in flour, shaking off the excess, then dip into egg mixture, turning to coat evenly, carefully coat with panko, pressing it gently to adhere to chicken. Transfer chicken to prepared baking sheet.
3. 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 the skillet and cook until golden brown on both sides (8-10 minutes). 
4. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 tbsp oil and 1 tbsp butter to the skillet and repeat with the remaining chicken breasts. Transfer chicken breasts to plates and garnish each with coriander and a lemon wedge.

Gosh e Fil
Eggs                                                 2
Caster sugar                                    2 tbsps
Salt                                                  ¼ tsp
Milk                                                  ½ cup
Vegetable oil                                    ¼ cup
Flour (divided)                                 2 ½ cups
Oil (for deep frying) as required
Confectioners’ sugar                       1 cup
Pistachios, walnuts or cashews      1 cup

1.    Beat eggs with sugar and salt in a large bowl until the texture is light and frothy. Then add milk and oil, continue beating. Add 1 cup of flour into the mixture. Mix the ingredients well. Put another cup of flour and blend all the ingredients together. 
3.    Using the remaining ½ cup of flour, sprinkle some on a flat table and place the dough on the table. Sprinkle the dough with some flour and knead it for at least 10 minutes. Once it becomes smooth and sticky, cover it with plastic-wrap, and set aside for 2 hours. 
4.    After 2 hours, divide the dough into large balls. 
5.    Roll the balls into a 3½ x 4 inch size ovals. You will need to shape it like an elephant ear, so take one side of the oval and fold it over to the other side, pinching the edges together.
6.    In a frying pan, heat the oil. Deep fry the ears until they turn golden on each side. 
7.    Place them on a paper towel to get rid of the extra oil. 
8.    Once cooled down, sprinkle some confectioners’ sugar and chopped nuts. 
9.    Serve immediately or store in sealed containers for cookies. HH

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